Continuing with the love for vegan Christmas cookies, I’m bringing you THE most addictive cookie I’ve ever tried.
I had to shout Amir while he was working in a different room to come and hide these cookies from me because I simply could not be trusted!
These Cinnamon Roll Cookies have a delicious, buttery base and are filled with a gorgeously chewy cinnamon sugar filling. All in all, they make for the perfect Christmas cookie – and a great edible gift, too!
If you feel like getting extra fancy, you can add some vegan Royal icing to decorate them – but they are delicious just as they are, if you don’t want to add to your workload!
Anyway, I hope you enjoy these cookies. Just maybe not as much as I did! 😉
Cinnamon Roll Cookies
- Creates 10-12 cookies –
- 200g vegan butter (I used Naturli – only use solid blocks, not spreadable!)
- 1/3 cup sugar of choice (I used coconut sugar, but use golden caster sugar for a classic colour)
- 2 tbsp maple syrup
- 1 tsp vanilla paste
- 2 1/2 cups spelt flour
- Up to 2 tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp ginger
- 2 tbsp plant milk
- Pinch salt
- For the cinnamon sugar filling –
- 2 tbsp melted vegan butter
- 1/3 cup coconut sugar or light brown sugar
- 2 tsp cinnamon
- To decorate: vegan Royal icing (optional)
- To make your cookies, beat together the butter, sugar and maple syrup until light and fluffy (a few minutes), then add the vanilla.
- In a large bowl, mix together the spelt flour, spices, one tablespoon of coconut flour, the milk and salt. Then gently beat in the butter mixture until just combined. Bring the dough into a ball with your hands, then divide into two discs – if the dough is too sticky, add the extra coconut flour.
- Wrap in baking paper and place in the fridge for at least an hour, or until firmer.
- In the meantime, stir together the coconut sugar with the cinnamon for your filling. Set aside.
- Unroll two large sheets of baking paper, then sprinkle one lightly with coconut flour. Now, roll out half of your dough sandwiched between the two baking paper sheets into a rectangle. Drizzle over half of the melted butter, then sprinkle with half of the cinnamon sugar filling. Starting with the horizontal edge closest to you (the shorter side of the rectangle), roll into a tight log. Cut into slices. Repeat these steps with your other half of dough.
- Place back in the fridge for half an hour, then preheat your oven to 170C and line two baking sheets with baking paper.
- Once the cookies have been in the fridge for half an hour, arrange on the baking paper with slight gaps between (they don’t spread too much) and bake in the oven for 9-11 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
- Once the cookies have cooled, decorate with vegan royal icing, if desired. Store in an airtight container – best eaten day of making.