Cinnamon Roll Cookies

If cinnamon rolls and sugar cookies had a baby, these would be it! These gluten-free and vegan cookies are a shortcut to making cinnamon rolls without worrying about yeast and all that jazz.

Ingredients (makes 6 cookies)

Cookies

• 1 3/4 cups almond flour

• 1/2 cup creamy cashew butter

• 1/3 cup pure maple syrup

• 1 tsp vanilla extract

• 3/4 tsp baking powder

Cinnamon Sugar Filling

• 1/4 cup coconut sugar (or brown sugar)

• 1 1/2 tsp cinnamon

• 1 tsp plant milk (I used oat)

Icing Drizzle

• 3 tbsp melted coconut butter

1. Preheat oven to 350 F. Line a baking sheet with parchment paper. In a medium bowl, mix together cookie ingredients with a large spoon until evenly combined.

2. In a small bowl, prepare the cinnamon sugar filling by mixing coconut sugar, cinnamon, and milk until combined.

3. Divide the dough into 6 even balls. Take one ball and roll it in your hand to smooth. Then, using your hands, roll the dough into a 6-in long log. Place onto the baking sheet, and flatten the top slightly.

4. Spoon the cinnamon sugar filling on top of the strip of dough. Then, rotate the log so that the cinnamon sugar top is now on the side (this will be the filling in the middle of your cookie). Take one end of the log and start rolling it into itself to make a swirled circle. Lightly press the sides in to seal the cookie together and form into a circle shape. Lightly press the top down as well.

5. Bake for 15 minutes or until dough has just begun to turn golden. Remove from oven, and let cool for at least 20 minutes to let the cookies set. Drizzle on the melted coconut butter icing to finishit off (you can melt it in the microwave or in a small pot on low heat).