If you like Cinnamon Rolls you have to try these Cinnamon Roll Cookies. They have the delicious cinnamon flavor and cream cheese icing in a cookie form.
These have been on my to-make list for months. The first attempt was not nearly as successful as this one. As soon as I started to roll up the dough it fell apart. I saved the day by making it into my crust for my Cinnamon Bun Cheesecake Bars but I still really wanted to make Cinnamon Roll Cookies. I made traditional sugar cookies like this a few years ago and I loved how they came out. This was a recipe I had to healthify.
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Cinnamon Roll Cookies – Low Carb, Grain Free, THM S
Dough Ingredients:
1 stick cold salted butter, cut into pieces
1 cup almond flour
1/3 cup coconut flour
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
2 tsp gelatin
1 tsp vanilla
Filling Ingredients:
2 tbsp erythritol ***
2 tsp cinnamon
*** you can sub in another sweetener but using erythritol works best for this filling
Cream Cheese Drizzle:
2 oz cream cheese
2 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
Instructions:
Preheat oven to 350.
Combine all the dough ingredients in the food processor and pulse until the dough comes together. Roll out the dough on a piece of parchment paper. Sprinkle with the erythritol and cinnamon. Roll up into a log. Slice into 20 pieces. Put on a parchment lined baking sheet and press down gently so the layers meet.
Bake for 12-14 minutes or until lightly browned around the edges. Cool for at least 10 minutes.
Meanwhile, combine the softened cream cheese and sweetener. Put in a piping bag or sandwich bag with a corner snipped off. Drizzle on top of the cooled cookies.
- 1 stick cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 2 tsp gelatin
- 1 tsp vanilla
- 2 tbsp erythritol ***
- 2 tsp cinnamon
- 2 oz cream cheese
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend
-
Preheat oven to 350.
-
Combine all the dough ingredients in the food processor and pulse until the dough comes together. Roll out the dough on a piece of parchment paper. Sprinkle with the erythritol and cinnamon. Roll up into a log. Slice into 20 pieces. Put on a parchment lined baking sheet and press down gently so the layers meet.
-
Bake for 12-14 minutes or until lightly browned around the edges. Cool for at least 10 minutes.
-
Meanwhile, combine the softened cream cheese and sweetener. Put in a piping bag or sandwich bag with a corner snipped off. Drizzle on top of the cooled cookies.
| Nutrition Facts |
| Amount Per Cookie, 20 per recipe |
|
Calories 84
|
|
%Daily Value
|
|
Total Fat 8.4g
13%
|
|
Saturated Fat 4.1g
20%
|
|
TransFat 0.0g
|
|
Cholesterol 15mg
5%
|
|
Sodium 41mg
2%
|
|
Total Carbohydrates 1.5g
1%
|
|
Dietary Fiber 0.8g
3%
|
|
Sugars 0.0g
|
|
Protein 1.3g
|
|
Vitamin A 4%
Vitamin C 0%
|
|
Calcium 2%
Iron 2%
|
Toddler approved! And she got all the extra icing on her cookie.
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