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Vegan Cinnamon Roll Cookies - Oilfree
5 from 48 votes

Vegan Cinnamon Roll Cookies - Oilfree

These Vegan Cinnamon Roll Cookies are made from a soft dough of cashew butter, maple syrup, almond and all-purpose flour, rolled thin and layered with a cinnamon-sugar blend. Rolled into a log and sliced, they bake into tender cookies with the warm spice flavors typical of cinnamon rolls but without oil or dairy.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 cookies
Calories: 99 kcal
Course: Baked Goods
Cuisine: American, Vegan

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Let the log chill for 15 to 30 mins. Preheat the oven to 335 deg F (168 C)
  6. 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

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%)

Nutrition Facts

Serving: 12 cookies

Amount Per Serving

Calories 99

% 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.