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Vegan Cinnamon Roll Cookies. Shhortbread like cookie dough dusted with cinnamon sugar, rolled, sliced and baked for cinnamon roll bites. Refined Oil-free Vegan Recipe.
Cinnamon Rolls, but in a cookie form with shortbread dough, rolled up with cinnamon sugar filling = Addictive!
These cinnamony bites are a perfect treat for fall or the holidays. No added oil in these cookies! The nut butter and nut flour makes them a sturdy shortbread like cookie, which is crisp and soft with a cinnamon sugar filling. Add an icing if you like. Change up the spice to pumpkin pie spice. These cookies are Easy, delicious and a favorite of everyone.
More cookies from the blog
Cinnamon can come from various origins and can be cassia and not cinnamon. If you have access to various cinnamons, try all to find the one you love best. I like true cinnamon and Indonesian cassia. They are fresher and more vibrant and pleasing for me.
So cinnamony!
Use other spice blends for variation. Such as pumpkin pie spice, cardamom, chai spice etc. Add a sugar icing to add to gift baskets!
Vegan Cinnamon Roll Cookies - Oilfree
Vegan Cinnamon Roll Cookies. Soft shortbread like cookie dough dusted with cinnamon sugar, rolled, sliced and baked for delicious cinnamon roll bites. Refined Oil-free Vegan Recipe.
Ingredients
Cookie Dough:
- 2 tbsp smooth cashew butter
- 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.
Video
Notes
To make these nutfree, use sunbutter and sunflower seed meal.
I havent tried these gluten-free. A gluten-free blend should work. Keep the dough moist so it doesnt break apart while rolling.
Nutrition is for 1 cookie
Nutrition
Calories: 99kcal, Carbohydrates: 17g, Protein: 2g, Fat: 2g, Sodium: 50mg, Potassium: 56mg, Sugar: 7g, Calcium: 26mg, Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Hi, I tried GF, not possible, they are hard… 🙁
They might have gotten overbaked. What flour did you use?
Hi! I’m wondering if you can sub any other flours for the almond flour, or just use all purpose for all the flour?
if you sub regular flour, add more of the nut butter.
Though my cookies looked nothing like the pretty ones in the picture they were super yummy! My son even said they were really good, which is not something I heard from him in… ever? Thanks Richa!
awesome!
Thank you very much made these for a vegan friend they went perfect and are very tasty my dough was too much like a crumble texture so I did add some water and extra flour to form a solid dough to roll 🙂 tho I posted a picture on instagram is there any way I can tag you so if ppl ask me they can click on it name
awesome! you can tag my on instagram using @veganricha or #veganricha
Epic failure for following directions; still great cookies! I refrigerated before rolling so ended up making flat cookies, which were good. But since I made a double batch I let the second batch come to room temp and then followed the recipe as written. The spiral cookies are soft and chewy in the middle – just like cinnamon buns!!! Thanks for another winner Richa. 🙂
glad they worked out!!
Glad I’m not the only one who reads things too fast then curses my impatience! I misread the filling as 2 teaspoons of sugar, so after I cut them i dipped each one in coconut sugar and hoped for the best! and…..they are delicious!!
😀 you can add an icing later for additional sweetness if needed. 🙂
Thanks Richa! The coconut sugar topping is definitely enough for us! In fact we like it so much I might keep it in next time! (there will definitely be a next time – these are are definite ‘repeat’ for us especially this time of year! )
Just made these with Almond Butter – I had no Cashew butter in the house. They don’t look as pretty as yours – but they are delicious! Thanks for the recipe!
Can you sub the cashew butter for almond butter?
yes
This is awesome, I thought these would be from regular puff pastry or some dough but instead it is cashew and almond flour. Will try these for sure, like cashews and almonds mix, can I omit the sugars?
Oil free cookies that look like cinnamon rolls?! GENIUS! I definitely have to try making these someday!
This looks great. i’m not sure if I’ll be able to cut them in such small pieces though. I want to devour them and I havent eaten made them yet! haha
🙂
Perfect quarantine recipe with my 6 year old granddaughter. Easy, fun, delicious! Sharing warm cookies at the end of homeschool kindergarten day was special.
Sounds like a great quarantine day!
Use dental floss!
Most dental floss is not vegan!