Cinnamon Roll Cookies (Egg Free)
Get the flavors of cinnamon rolls in these soft and crunchy cookies filled with swirls of cinnamon and brown sugar.
Cinnamon Roll Cookies (Egg Free)
Course: Desserts, SnacksCuisine: VegetarianDifficulty: EasyServings
30
CookiesPrep time
10
minutesCooking time
20
minutesChill time
50
minutesTotal time
1
hour20
minutesGet the flavors of cinnamon rolls in these soft and crunchy cinnamon and brown sugar-filled cookies.
Ingredients
- For Cookie Dough
2 cups all-purpose flour
Ā½ cup powdered sugar
Ā½ tsp baking powder
Ā¼ tsp salt
1 tsp pure vanilla extract
1 Tbsp flax egg
Ā¼ cup coconut oil, melted
ā cup milk
- For Cinnamon and Brown Sugar Filling
Ā¼ cup brown sugar
2 Tbsp ground cinnamon
2 Tbsp coconut oil, melted
Directions
- Take a large mixing bowl, sieve all the cookie dough’s dry ingredients, and give a gentle mix. Then, add all the wet ingredients to the dry ingredients and combine everything well using a spatula until you have a soft dough. Cover the bowl and refrigerate for 30 minutes.
- Meanwhile, to prepare the cinnamon roll filling, take a small bowl and add brown sugar, cinnamon, and coconut oil and mix everything well. Set the mixture aside.
- Roll the dough into a thin rectangle (about 1/4ā³ thickness) on a wooden board using a rolling pin. Spread the cinnamon sugar mix and roll the rectangle into a log. Freeze the dough log for 20 minutes to solidify.
- Preheat the oven to 200Ā°C (390Ā°F) for 10 minutes. Slice the dough log into 1 cm thick cookies and place on a parchment-lined baking sheet.
- Bake the cookies for 20 minutes or until they are lightly browned on the sides.
- Remove from the oven, and allow the cookies to cool on the baking sheet for 5 minutes before serving.
Notes
- Cookies can be stored in an airtight jar at room temperature for 3-4 days.
- Recipe lightly adapted from Aline Made Vegan Cinnamon Roll Cookies.
