Cinnamon Roll Sugar Cookies

Don't worry, ads are not going to appear on your printed document!

5 from 2 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Cinnamon Roll Sugar Cookies are fancy, gluten-free cookies made with no egg and no butter, but with a delicious cinnamon roll taste for a perfect Christmas treat.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cinnamon-roll-sugar-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Cooling10

Total Time34

Servings: sugar cookies

Calories: 149kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Almond Flour (note 1)
5 tablespoons Tapioca Flour (note 2)
1 teaspoon Vanilla Extract
2 tablespoons Coconut Oil (note 3)
¼ cup Maple Syrup (note 4)

Filling

¼ cup Coconut Sugar (note 5)
1 teaspoon Cinnamon
2 tablespoons Maple Syrup (note 4)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
In a large mixing bowl, add almond flour, tapioca flour. Whisk to combine.
Add wet ingredients: melted, cooled coconut oil, maple syrup, and vanilla extract.
Stir to bring ingredients together and form a sticky dough that comes together into a ball. If too dry, add 1-2 teaspoons of water, squeeze the dough, and keep adding until you can form a ball that sticks together. If too wet, add a little more almond flour.
Cut two large pieces of parchment paper - about 16 inches (40 cm) long. Spray oil on one side of each piece.
Place one of the parchment paper pieces flat on the working surface, oiled side up. Place the cookie dough onto the oiled paper.
Press the other piece of parchment paper - oiled side onto the dough.
Use a roller pin to roll the dough into a rectangle of about 11inches x 7.8 inches (29cm x 20cm). To make a nice rectangle, I fold the bottom piece of parchment paper into a rectangle of the mentioned size. Then, as you roll the dough will spread into the folded rectangle, forming a nice rectangle shape.
Peel off the top piece of parchment paper.
In a small bowl, prepare the cinnamon paste filling: stir coconut sugar, maple syrup, and cinnamon until a paste forms.
Use a rubber spatula to evenly spread the paste all over the rolled dough. It won't form a thick layer of cinnamon paste; it will be thin. All you want is to try to get some of this paste all over the rectangle. You can use your hands to rub, pat, and spread gently on the dough.
To roll the cookie, starting with the long edge, tightly roll the dough away from you, using the parchment paper as a helper to push the dough into a log, ensuring the roll remains uniform and tight. Then firmly pinch the final seam together along the length to seal the edge and secure the filling, resulting in a tight cinnamon roll cookie.
Use unflavored dental floss to cut out 12 cookies from the cylinder. Each is about 0.6 inches (1.6 cm) thick. You can cut the roll using a sharp knife, but it will flatten the cinnamon roll cookie shape as you press the knife. It's not ideal because it will untighten the roll, making the cookie fragile.
Place each cookie, fat, a inch apart, swirl touching down the baking sheet
Bake the cookies on the center rack of the preheated oven for 14-16 minutes or until golden brown.
Let them cool down for 10 minutes on the baking sheet, then for 30 minutes on a cooling rack to firm up.

Notes

Note 1: Almond meal works too, but the texture will be a bit gritty. It won't work with coconut flour or wheat flour.

Note 2: Arrowroot flour works as well.

Note 3: Any light-flavored oil, like light olive oil, works. You measure the coconut oil in its melted state.

Note 4: Any liquid sweetener can be used, like coconut nectar, agave syrup, or sugar-free maple-flavored syrup.

Note 5: You can use any crystal sugar you like.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cookies in an airtight cookie jar in a dark place for up to 4 days, no need to refrigerate.

Nutrition