Vegan Cinnamon Roll Cookies - Oilfree
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12 cookies
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Calories
99 kcal
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Course
Baked Goods
Vegan Cinnamon Roll Cookies - Oilfree
Description
The cookie dough blends smooth cashew butter, maple syrup, and vanilla extract with almond flour, all-purpose flour, baking powder, and salt to create a soft yet manageable dough. After resting, it is rolled into a thin rectangle, lightly sprayed with water or oil, and generously sprinkled with a cinnamon and brown sugar mixture.
The dough is then rolled tightly into a log, chilled briefly to firm up, then sliced into individual cookies. These cookies bake at a mild temperature until set and lightly golden, capturing the sweet-spicy cinnamon roll flavor in a portable cookie form without added oil.
The recipe suggests using sunflower seed butter and sunflower seed meal as nut-free alternatives and mentions that gluten-free flour blends may work, provided the dough stays moist for easy rolling. Cookies can be stored covered at room temperature for a few days or refrigerated for longer freshness.
Ingredients
Cookie Dough:
- 2 tbsp cashew butter smooth
- 1/3 cup maple syrup
- 1/4 tsp vanilla extract
- 1/4 cup almond flour
- 3/4 cup flour (I use unbleached all purpose)
- 1/4 tsp baking powder
- 1/4 tsp salt
Cinnamon mixture:
- 2-3 tbsp brown sugar or coconut sugar
- 1 tsp cinnamon , or use other blends suh a pumpkin pie spice, chai spice etc
- oil spray or water spray as needed
Instructions
- In a bowl, add the cashew butter, maple syrup and vanilla extract. Mix well to combine. (let sit at room temp for 10 mins so the nut butter warms and mixes easily).
- Add the rest of the dry ingredients to make a soft dough. Start with 3/4 cup flour and add a tbsp more at a time.
- Let the mixture sit for 10 mins. If still sticky, add a tbsp more flour. The dough should be smooth and not too dry and not sticky. Roll it out using some flour into a 2mm thin large rectangle.
- Mix the sugar and cinnamon in a small bowl until well combined. Spray water or oil on the rolled out dough. Sprinkle cinnamon mixture. Roll the dough into a tight log and seal the edge with water.
- Let the log chill for 15 to 30 mins. Preheat the oven to 335 deg F (168 C)
- Slice and bake for 12 mins. Cool completely. Add a sugar icing if you like. Store covered on the counter for upto 3 days, refrigerated for upto 2 weeks.
Notes
- For nut-free version, substitute cashew butter with sunbutter and almond flour with sunflower seed meal.
- Gluten-free flour blends may work if dough remains moist to prevent breaking while rolling.
- Let dough rest before rolling to improve texture and ease of handling.
- Store cookies covered at room temperature for up to 3 days or refrigerated for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Sodium | 50mg | 2% |
| Potassium | 56mg | 1% |
| Sugar | 7g | 14% |
| Calcium | 26mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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