Description
Soft and swirled Gluten Free Cinnamon Roll Cookies made with almond flour and gluten-free all-purpose flour, featuring a sweet cinnamon-sugar filling and a simple vanilla icing. These festive, bakery-style cookies are dairy-free, gluten-free, and perfect for holiday baking or any special occasion.
Ingredients
Scale
Dough
- 1 ⅓ cup almond flour
- ¼ cup gluten-free all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup coconut oil (soft, room temperature)
- ¼ cup cane sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Filling
- ½ cup light brown sugar (lightly packed)
- ¼ cup coconut oil (soft, room temperature)
- 1 ½ tablespoons cinnamon
- Pinch of salt
Icing
- ¼ cup powdered sugar
- 1 - 2 teaspoons water or milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Dough: In a mixing bowl, combine almond flour, gluten-free all-purpose flour, baking powder, and salt. In another bowl, cream together coconut oil and cane sugar until smooth. Add the egg and vanilla extract to the wet ingredients and mix well. Slowly incorporate the dry ingredients into the wet mixture until a cohesive dough forms.
- Prepare Filling: In a small bowl, mix light brown sugar, soft coconut oil, cinnamon, and a pinch of salt until well combined and spreadable.
- Assemble Cookies: Roll out the dough between two sheets of parchment paper to a rectangular shape, about ¼ inch thick. Spread the cinnamon sugar filling evenly over the dough. Carefully roll the dough into a tight log, using the parchment paper to help guide the roll without cracking.
- Cut and Arrange: Slice the rolled dough into 14 equal pieces and place them cut side up on the prepared baking sheet, spacing them evenly.
- Bake: Bake the cookies in the preheated oven for 20 minutes until set and lightly golden but still soft to the touch.
- Prepare Icing: While cookies bake, whisk together powdered sugar, water or milk, and vanilla extract until smooth and drizzle-able.
- Cool and Glaze: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack. Drizzle the vanilla icing over the warm cookies to finish.
Notes
- Use soft coconut oil, not melted, for proper dough and filling texture.
- Room temperature egg helps with even mixing and soft dough consistency.
- If gluten-free flour blend is not available, finely ground oat flour or rice flour can be used, but may affect texture slightly.
- The icing can be adjusted for thickness by adding more or less liquid.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy option, butter can replace coconut oil in dough and filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
