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Gluten-free Cinnamon Roll Cookies
4 from 6 votes

Gluten-free Cinnamon Roll Cookies

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.

Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Servings: 10 cookies
Calories: 162 kcal
Course: Dessert
Cuisine: Vegan, Keto

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

    Cup of Yum
  1. Combine water and flax meal to make flax egg. Let sit for about 10 minutes.
  2. Beat sweetener and the butter or alternative until fluffy and light in large bowl.
  3. Add the flax egg to the sweetener and butter mixture. Beat briefly to combine.
  4. Combine remaining cookie base dry ingredients and add to the mix, mixing well but being careful not to over-mix.
  5. 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.
  6. Combine Cinnamon Filling ingredients in a small mixing bowl.
  7. Spread melted butter or alternative, if using, on dough rectangle.
  8. Sprinkle cinnamon sugar mixture over the surface of the flattened dough.
  9. Using parchment or wax paper, roll the flattened dough into a tight roll using your hands.
  10. Chill dough in freezer for 10-15 minutes, if desired.
  11. Cut the cookies using a sharp knife into 1/2 inch thick wheels and place on cookie sheet.
  12. Repeat with the other half of dough.
  13. Preheat your oven to 350F / 180C.
  14. Bake for 12-15 minutes or until slightly brown.
  15. Remove from oven and place cookies on wire rack to cool.
  16. Mix powdered sweetener with coconut milk in small bowl until thick but pourable.
  17. 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.
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Nutrition Information

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: 10 cookies

Amount Per Serving

Calories 162

% 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.