Gluten-free Cinnamon Roll Cookies
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4
6 reviews
Good
Gluten-free Cinnamon Roll Cookies
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These Gluten-free Cinnamon Roll Cookies are sure to make everyone delight with a perfectly sweet cinnamon swirl filling and a light vanilla icing drizzle.
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Ingredients
Low-carb / Keto Cookie Base
- 2 1/4 cups almond flour
- 3/8 cup butter or coconut oil or vegan butter
- 5 tablespoons low-carb sweetener
- 1 tablespoon flax meal (the flax meal and water make a flax egg. Other egg substitutes or egg can also be used.)
- 3 tablespoons water
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Grain-based Gluten-free Cookie Base Alternative
- 3 1/4 cups oat flour
- 3/4 cup butter or vegan butter or coconut oil, softened
- 3/4 cup low-carb sweetener
- 1 tablespoon Flaxseed ground
- 3 tablespoons water (water and flax make a flax egg--see Recipe Notes for other egg alternatives)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cinnamon Sugar Filling
- 1/2 cup low-carb sweetener
- 2 tablespoons cinnamon
- 3 tablespoons butter optional, melted; or coconut oil or vegan butter
Vanilla Glaze
- 1/2 cup low-carb sweetener powdered
- 3-4 teaspoons coconut milk
- dash vanilla extract
- dash salt
Instructions
- Combine water and flax meal to make flax egg. Let sit for about 10 minutes.
- Beat sweetener and the butter or alternative until fluffy and light in large bowl.
- Add the flax egg to the sweetener and butter mixture. Beat briefly to combine.
- Combine remaining cookie base dry ingredients and add to the mix, mixing well but being careful not to over-mix.
- Divide the dough in half, flattening one half into a 1/4 inch thick rectangle shape using hands or a dusted rolling pin. Alternatively, you can make one large rectangle.
- Combine Cinnamon Filling ingredients in a small mixing bowl.
- Spread melted butter or alternative, if using, on dough rectangle.
- Sprinkle cinnamon sugar mixture over the surface of the flattened dough.
- Using parchment or wax paper, roll the flattened dough into a tight roll using your hands.
- Chill dough in freezer for 10-15 minutes, if desired.
- Cut the cookies using a sharp knife into 1/2 inch thick wheels and place on cookie sheet.
- Repeat with the other half of dough.
- Preheat your oven to 350F / 180C.
- Bake for 12-15 minutes or until slightly brown.
- Remove from oven and place cookies on wire rack to cool.
- Mix powdered sweetener with coconut milk in small bowl until thick but pourable.
- Drizzle icing over the cookies. Let set until hardened.
Notes
- Filling Notes: The melted butter / coconut oil spread on the dough rectangle is optional but adds a really nice moistness to the cookies.
- Chilling: You likely won't need to chill the oat based dough.
Nutrition Information
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Calories
162kcal
(8%)
Carbohydrates
8g
(3%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
73mg
(3%)
Potassium
64mg
(1%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
27IU
(1%)
Vitamin C
1mg
(1%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Net Carbohydrates
4g
Nutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 73mg | 3% |
| Potassium | 64mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
| Net Carbohydrates | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
6 reviews
Good
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