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.
Servings: 12 cookies
Calories: 99kcal
Ingredients
Cookie Dough:
- 2 tbsp smooth cashew butter
- 1/3 cup (0.02 ml) maple syrup
- 1/4 tsp (0.25 tsp) vanilla extract
- 1/4 cup (28 g) almond flour
- 3/4 cup (93.75 g) flour (I use unbleached all purpose)
- 1/4 tsp (0.25 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
Cinnamon mixture:
- 2-3 tbsp (2 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.
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
Nutrition Facts
Vegan Cinnamon Roll Cookies - Oilfree
Amount Per Serving
Calories 99 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 50mg2%
Potassium 56mg2%
Carbohydrates 17g6%
Sugar 7g8%
Protein 2g4%
Calcium 26mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Bryan says
September 24, 2018 at 8:45 pmThis 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
Richa says
September 24, 2018 at 10:24 pm🙂
Cheryl Cross says
April 23, 2020 at 9:57 amPerfect quarantine recipe with my 6 year old granddaughter. Easy, fun, delicious! Sharing warm cookies at the end of homeschool kindergarten day was special.
Vegan Richa Support says
April 24, 2020 at 10:39 amSounds like a great quarantine day!
Bonnie says
September 26, 2018 at 2:12 pmUse dental floss!
Liz says
December 12, 2020 at 10:40 amMost dental floss is not vegan!
Cassandra T Tran says
September 24, 2018 at 9:28 pmOil free cookies that look like cinnamon rolls?! GENIUS! I definitely have to try making these someday!
Rita says
September 25, 2018 at 12:33 pmThis 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?
Jenn says
September 26, 2018 at 7:20 pmCan you sub the cashew butter for almond butter?
Richa says
September 26, 2018 at 10:10 pmyes
Meagan McLean says
September 28, 2018 at 7:57 amJust 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!
Sue says
October 1, 2018 at 6:59 amEpic 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. 🙂
Richa says
October 1, 2018 at 10:25 amglad they worked out!!
Jane says
December 7, 2018 at 5:09 pmGlad 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!!
Richa says
December 7, 2018 at 5:13 pm😀 you can add an icing later for additional sweetness if needed. 🙂
Jane says
December 7, 2018 at 5:16 pmThanks 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! )
Anu Awotula says
December 17, 2018 at 3:36 pmThank 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
Richa says
December 17, 2018 at 3:47 pmawesome! you can tag my on instagram using @veganricha or #veganricha
Petra says
March 28, 2019 at 4:52 amThough 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!
Richa says
March 28, 2019 at 11:17 amawesome!
Barbi Lazarus says
April 7, 2019 at 4:52 pmHi! I’m wondering if you can sub any other flours for the almond flour, or just use all purpose for all the flour?
Richa says
April 7, 2019 at 10:37 pmif you sub regular flour, add more of the nut butter.
Rebeca Torre says
April 29, 2019 at 6:04 pmHi, I tried GF, not possible, they are hard… 🙁
Richa says
July 14, 2019 at 11:21 pmThey might have gotten overbaked. What flour did you use?
Ramya says
October 24, 2019 at 6:06 amGoing to try this Diwali for sure.
Can I substitute cashew butter with almond butter?
I am diabetic, would like to substitute maple syrup with jaggery/coconut sugar. Can you suggest approximate quantity?
Richa says
October 24, 2019 at 11:41 amuse a 1/3 cup sugar of choice and mix it with warm 2 tbsp water ornon dairy milk and use.You might need additional flour to make a dough
Val says
December 10, 2019 at 9:10 amLove, love, love this recipe! I was very distracted and I confused the beginning of another recipe with the beginning of this one so I ended up using brown sugar instead of maple syrup. I also only had peanut butter which I didn’t want to use so I used my homemade vegan butter instead. The brown sugar made the dough too dry so I added a bit of non-dairy milk. This recipe is very forgiving because it all worked out great! I will be making it again soon as our double batch is almost all gone already :D. Thank you so much for sharing all these always wonderful recipes, Richa. You are truly gifted and a gift to us all.
Vonita Knuckles says
December 17, 2019 at 8:08 amAbout to put them in the oven…can’t wait!! Can these be frozen?
Richa says
December 17, 2019 at 10:52 amyes
Anne says
December 18, 2019 at 5:36 amCan I use smooth, all natural peanut butter. I have a huge jar!
Richa says
December 18, 2019 at 12:01 pmyou can, the pb flavor is stronger
Debbie Lang says
December 25, 2019 at 7:20 amPinterest fail for sure 😭 tried making these followed directions exactly and they wouldn’t roll out too dry and I added way less flour than they said. The n I tried to roll them up and that was a joke. Ended up rolling it all back into a ball and making balls and baking them. They tasted awful 😫
Richa says
December 26, 2019 at 11:41 amWhat flour did you use? you can add some non dairy milk until you have a dough and then roll it out.
Sarah says
September 5, 2020 at 7:54 pmThese are so good! Thank you so much for this recipe!
I’m allergic to tree nuts so I used Wowbutter in place of cashew and regular flour in place of almond. I added some soy milk to help create the dough texture.
Vegan Richa Support says
September 7, 2020 at 3:58 pmWow! sounds perfect. thank you for your positive feedback
Jasmine says
December 13, 2020 at 8:26 amHi, I would love to try this gluten-free. Please suggest replacements. Thanks
Richa says
December 13, 2020 at 11:47 amTry the dough from my gingerbread cookies without molasses. Veganricha.com/?s=gingerbread
Robin says
December 22, 2020 at 7:01 amThese were epic fail 🙁 when I tried to roll the dough, it all crumbled to bits. I had to bake it as cookie bites. These were tasty, though! Any thoughts on what went wrong? Would like to try again.
Richa says
December 22, 2020 at 9:22 amThe dough needed more moisture and needed to be pliable. Nut butters vary in their moisture content and texture as well as the flours can vary by brand. Just add kore maple syrup until the mixture is smooth and slightly soft before trimming to roll. If the nut butter was too solid even at room temperature, you might need to warm the dough in the microwave for a few second
Jen says
January 18, 2021 at 4:16 pmUsed homemade sunflower butter. They were super easy to make and some of the best cookies ever!! This is a keeper!!
Vegan Richa Support says
January 19, 2021 at 5:08 pmExcellent . good to hear