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Vegan Gluten-free Cinnamon Roll Cookies

Delightful bite-sized treats that blend chewy and crispy textures, infused with cinnamon and sweetness. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 15 cookies
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups almond flour
  • 0.25 cups coconut flour
  • 0.5 teaspoons baking soda
  • 1 teaspoons cinnamon
  • 0.25 teaspoons salt
Wet Ingredients
  • 0.25 cups maple syrup
  • 0.25 cups coconut oil, melted
  • 1 teaspoons vanilla extract
Filling Ingredients
  • 0.25 cups coconut sugar
  • 1 tablespoons cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and salt.
  3. In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
  5. In a small bowl, combine the coconut sugar and cinnamon for your filling.
  6. Scoop about a tablespoon of dough and flatten it slightly. Sprinkle a bit of the filling mixture in the center and then fold the dough over it, shaping it into a ball.
Baking
  1. Place the formed cookies on the baking sheet. Bake them for 12-15 minutes, or until the edges are golden brown.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.