Paleo Cinnamon Roll Cookies

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5 from 1 vote

Prep Time25

Cook Time12

Chill Time40

Servings: cookies

Calories: 326kcal

Author: Jessica DeMay

Ingredients

Sugar Cookie Dough

¼ cup melted refined coconut oil
¼ cup maple sugar
1 tablespoon maple syrup
1 large egg
1 teaspoon vanilla
2 cups almond flour
2 tablespoons coconut flour
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon baking soda

Cinnamon Sugar Dough

¼ cup melted refined coconut oil
¼ cup coconut sugar
1 tablespoon almond butter
2 tablespoons maple syrup
1 large egg
1 ½ cups almond flour
3 tablespoons coconut flour
¼ teaspoon salt
1 ½ teaspoons cinnamon

Glaze

¼ cup coconut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract
3 tablespoons water
pinch of salt

Instructions

Make the sugar cookie dough. In a large bowl, combine the coconut oil, maple sugar and maple syrup together. Stir until smooth. Add in the egg and vanilla and stir again. Add in the almond flour, coconut flour, salt, cinnamon and bakind soda. Mix well, until no dry spots remain and a ball of dough is formed.
Place the dough on a sheet of wax or parchment paper and top it with another sheet of wax or parchment paper. Use a rolling pin and roll in into a 10"x10" square. I found the best way to do this is roll it bigger than needed then shape with your hands into the square. Move the wax paper with the dough on it to a cookie sheet and place in the fridge to chill while you make the next layer.
Make the cinnamon sugar cookie layer. In the same bowl, combine the coconut oil, coconut sugar, almond butter, and maple syrup and stir until smooth. Add in the egg and stir again. Add in the almond flour, coconut flour, salt, and cinnamon. Mix until well combined and a dough is formed.
Repeat what you did with the sugar cookie dough. Place the dough on a sheet of wax or parchment paper and top it with another sheet of wax or parchment paper. Use a rolling pin and roll in into a 10"x10" square. I found the best way to do this is roll it bigger than needed then shape with your hands into the square. Remove the sugar cookie dough from the fridge and carefully place the cinnamon sugar layer on top. I did this by lining it up and flipping it from the wax paper. Peel off wax paper and gently press the two layers together. Place dough back in the fridge for 10 minutes.
Remove the dough from the fridge and take it off the cookie sheet. Roll the dough, like you would roll cinnamon rolls. Start from one side and tightly roll, using the wax paper as needed to make it into a roll. If the dough cracks a little as it's rolled, just press together with fingers to fix. Gently squeeze the roll once it's done to make sure it's all pressed together, wrap it in the wax paper and place in the fridge for 15-30 minutes.
Preheat the oven to 350° and line a sheet tray with parchment paper.
Remove the roll of dough from the fridge, unwrap from the wax paper and slice into ⅓ inch slices. Reform and slices that need it so they are round. Place on the sheet tray and bake 10-12 minutes. They don't spread so they can all fit at one time. Makes 21 cookies.
Once cooled, make the glaze. In a small bowl, combine the coconut butter, maple syrup, vanilla and water and mix until smooth. Add salt if needed. Drizzle over cookies.
Store covered in the fridge up to 10 days.

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