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Healthy Cinnamon Roll Cookies Recipe

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4.2 from 2 reviews

These Healthy Cinnamon Roll Cookies offer a guilt-free twist on a classic treat, combining almond flour, natural sweeteners, and a rich cinnamon-date filling. Perfectly rolled and baked to golden perfection, these cookies provide the comforting flavors of cinnamon rolls with a healthier ingredient profile and a delightful lemon-glazed finish.

Ingredients

Cookie Dough

  • 2 1/4 cups fine almond flour (blanched)
  • 1/4 teaspoon salt
  • 1/4 cup pure maple syrup
  • 1/4 cup avocado oil (or light olive oil)
  • 1/4 cup cashew butter
  • 1/2 teaspoon baking powder

Cinnamon Filling

  • 8 medjool dates (pitted) (soak if dry)
  • 1 – 1 1/2 tablespoons ground cinnamon
  • 3–4 tablespoons almond milk (or milk of choice)
  • 1 1/2 tablespoons cashew butter

Glaze

  • 3/4 cup powdered cane sugar
  • 2 teaspoons lemon juice (or more, to desired consistency)

Instructions

  1. Prepare the cookie dough: In a medium or large bowl, mix together the cashew butter, maple syrup, salt, avocado oil, vanilla extract (not listed in ingredients but implied), and baking powder. Immediately after (to prevent the baking powder from foaming), fold in the almond flour. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up.
  2. Make the cinnamon filling: In a food processor, blend the pitted dates, ground cinnamon, almond milk, and cashew butter until a very smooth and cohesive paste forms, ensuring no chunks remain.
  3. Roll out the dough: Once chilled, roll the dough on top of parchment or wax paper into a thin rectangle, less than 1/2 centimeter thick. Trim any rough edges and reincorporate them into the dough for even edges and straight lines.
  4. Assemble the roll: Spread the cinnamon filling evenly over the dough, covering it completely from edge to edge.
  5. Roll the cookies: Carefully lift one end of the parchment paper to begin rolling the dough tightly without ripping. Use the parchment paper to help maintain shape. Once fully rolled, wrap the log tightly in plastic wrap and refrigerate for 2 hours to set.
  6. Preheat and slice: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Remove the dough roll from the refrigerator and slice into approximately 1/2 inch thick pieces. Place slices spaced slightly apart on the prepared baking tray.
  7. Bake the cookies: Bake the cookies for 20-25 minutes until they are lightly golden and set but still soft inside.
  8. Prepare the glaze: In a small bowl, whisk the powdered cane sugar with lemon juice, adding more lemon juice if needed to reach your desired consistency. The lemon juice helps the glaze set with a slightly tangy flavor; alternatively, milk of choice can be used but won’t set as firmly.
  9. Glaze and serve: Drizzle the glaze over the warm cinnamon roll cookies using a spoon or pipe it out using a bag. Allow the glaze to harden before serving for the best texture experience.

Notes

  • Soaking medjool dates before blending will make the filling smoother if your dates are dry.
  • Vanilla extract is commonly added to cookie dough but is missing from the ingredients list; adding 1 teaspoon can enhance flavor.
  • If you prefer a less sweet glaze, reduce powdered sugar or adjust lemon juice accordingly.
  • Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
  • For a vegan version, ensure powdered cane sugar is vegan-friendly and use plant-based milk.

Find it online: https://bitezly.com/healthy-cinnamon-roll-cookies-recipe/