Why do I have to chill and then freeze the dough?

Chilling the initial dough helps solidify the coconut oil, transforming it from a sticky paste into a workable, firm dough that's easy to roll. Freezing the finished log is the secret to getting clean slices with a perfect spiral pattern. Slicing a soft log will just squish it!

Can I make these without nuts?

This recipe relies on ground almonds for its structure and texture. While you could experiment with using all oat flour, the cookies may be a bit drier and less tender. The almond and oat flour combination is highly recommended for the best result.

My dough is cracking while I roll it. What should I do?

If your dough is cracking, it might be a little too dry. You can knead in a tiny splash of milk or a teaspoon more of melted coconut oil to make it more pliable. Rolling slowly and using the pressure of the parchment paper (rather than just the rolling pin) can also help prevent cracks.

Cinnamon Roll Cookies (Vegan & Gluten-Free!): #1 Best Tip

Name: The Ultimate Cinnamon Roll Cookies (Vegan & Gluten-Free!)
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 300g (2 cups) soft dates, pitted; 3 tbsp cinnamon; 60-120ml (1/4-1/2 cup) milk of choice; 2 tbsp melted coconut oil or vegan butter; 220g (2 cups) certified gluten-free oat flour; 100g (1 cup) ground almonds; 2 tsp cinnamon; 1/4 tsp salt; 4 tbsp maple syrup; 120ml (1/2 cup) melted coconut oil or vegan butter

Description

The ultimate Cinnamon Roll Cookies that are both Vegan and Gluten-Free! This easy recipe features a soft oat and almond cookie dough swirled with a rich, caramel-like cinnamon date filling. A perfect, healthy treat!

Ingredients

Scale

For the Filling:

300g (2 cups) soft dates, pitted

3 tbsp cinnamon

60–120ml (1/4-1/2 cup) milk of choice

2 tbsp melted coconut oil or vegan butter

For the Dough:

220g (2 cups) certified gluten-free oat flour

100g (1 cup) ground almonds

2 tsp cinnamon

1/4 tsp salt

4 tbsp maple syrup

120ml (1/2 cup) melted coconut oil or vegan butter

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Instructions

1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.

2. Make the filling: Add all filling ingredients to a blender and blend on high until a smooth paste forms. Set aside.

3. Make the dough: In a large bowl, mix together the oat flour, ground almonds, cinnamon, and salt. Pour in the maple syrup and melted coconut oil and mix until a dough forms.

4. Chill the dough in the fridge for 30 minutes to make it easier to handle.

5. Roll the dough into a rectangle (about 1/4″ thick) between two sheets of parchment paper.

6. Spread the cinnamon filling evenly over the dough, then carefully roll it into a tight log.

7. Place the log in the freezer for 15-30 minutes to firm up.

8. Slice the chilled log into cookies (about 1/2″ thick) and arrange them on the prepared baking tray.

9. Bake for 15-20 minutes until the edges are golden brown. Let cool completely before enjoying.

Notes

Gluten-Free Oats: Be sure to use certified gluten-free oats if making for someone with Celiac disease.

Chilling is Crucial: Do not skip the chilling and freezing steps! They are essential for rolling and slicing the dough cleanly.

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 195
Sugar: 12g
Sodium: 25mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg