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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!
I have baked the gf version of these 3 times now and they are the tastiest, lightest cinnamon cookies/shortbread ever! I did need to add a little liquid to keep the pastry firm but it was fine compared to other gf mixtures…the almond flour helps.
I’m so happy to hear!