008 - RECIPE - Cinnamon Roll Cookies (Keto, Paleo, Gluten-Free, Grain-Free)

Who doesn’t love a good cinnamon roll?! Who doesn’t love a good cookie?!

Simple Math

Cinnamon roll + cookie = IS LIFE!

What Makes Them “LIFE”

1. These cinnamon roll cookies are gluten-free, grain-free, keto & paleo friendly.
2. They taste delicious. No, I really mean it. They. Taste. DELICIOUS.
3. They are great for diabetics and as an after-dinner dessert for kids. They won’t raise your blood sugar or give you a sugar high/sugar crash.
4. They aren’t difficult to make.
5. You need to make yourself a batch. Right. Now. Because. LIFE.

Keto Baking Holy Grail

This is the main base for my cookie dough. I talked about the “Keto-Baking Holy Grail” in the Chocolate Chip Cookie post. To read more about blah blah blah… Click the hyperlink if you’re interested in learning about why I use the flours I use. If not, continue to the good stuff below.

Materials

Full Disclosure: The cookie’s base is my own creation. The filling and icing mix I got from sallysbakingaddiction.com, but slightly tweaked.

First Mix
- 2 365 Large Eggs, Room Temperature
- 112g Kerrygold Salted Grass-fed Butter, Room Temperature
- 56g 365 Unrefined Coconut Oil, Melted
- 147g Swerve Granular Sweetener (or other sugar substitute)
- 2 tsp 365 Pure Vanilla Extract

Dry Ingredients
- 1/2 tsp 365 Baking Soda
- 1 tsp 365 Cream of Tartar
- 112g Pure Label Nutrition Protein Whey
- 38g Jans Food Coconut Flour
- 84g Kirkland Almond Flour
- 2 tsp Vitacost Psyllium Husk
- 1/2 tsp Himalayan Salt

Filling
- 15g Kerrygold Salted Grass-fed Butter, Room Temperature
- 50g Swerve Granular Sweetener (or other sugar substitute)
- 1 tbsp ground cinnamon

Icing
- 45ml 365 Original Unsweetened Almond Milk, Room Temperature
- 120g Swerve Confectioner Sweetener
- 1/2 tsp 365 Pure Vanilla Extract

Instructions

1. Preheat your oven to 325⁰F.

2. Mix “first mix” ingredients with a wire whip in your mixer on medium (speed 6 on my Kitchen Aid mixer) for about 5-7 minutes. The batter should look pretty creamy. If you are melting the coconut oil in the microwave, let it cool down to room temperature before mixing it with the eggs or you’ll end up cooking the eggs, and you really don’t want that to happen. It should have a creamy texture when done.

3. Switch the attachment to a “Flat Beater” and continue to mix while slowly adding the dry ingredient mixture (1/3 of mixture at a time).

4. Now it is time to roll out the dough. Place the dough in between 2 pieces of parchment paper. Try to roll the dough into a rectangular shape. I like to use a butter knife to cut the edges off to get straight lines. Once you get a good rectangular shape, place in the fridge.

5. While the dough is setting in the fridge, mix your filling ingredients.

6. Remove the dough from the fridge and start spreading the filling on top of the dough as evenly as possible.

7. Now you are ready to roll the dough. After rolling make you to close the seams on all sides.

8. Once you are done rolling, wrap it is saran wrap and place in the fridge for 30 minutes. This helps the dough firm up for easy cutting.

9. Remove the saran wrap, start slicing the cookies. I like to cut them a little less than ½ inch in thickness.

10. Place the cookies on a lined cookie pan about 2 inches apart.

11. Bake in the oven for about 9 to 10 minutes.

12. Let the cookies cool down for about a minute before transferring them to a cooling rack. Place a parchment paper under the cooling rack before drizzling the icing on top. I personally prefer the cookie without the icing, but my husband loves the icing.

Pro Tip

After slicing the cookies, I like to put them in the fridge in an air-tight container overnight. I then bake them the next morning. We (my family) think it tastes much better (than it already does).

These cookies should keep for about 3 days in an air-tight container at room temperature, but I like to store mine in the fridge.

Servings per batch largely depends on how big you rolled out your dough and how thick you cut your slices. But hey, let's pretend you cut 24 perfect slices to make 24 perfect cookies
- Calories per cookie: 107
- Fat: 8.9 grams
- Protein: 5.2 grams
- Net Carbs: 0.9 grams

Gluten-Free, Grain-Free, Keto and Paleo Friendly Recipes to Try

- Bread Recipe
- Matcha Pancakes Recipe
- Chocolate Chip Cookies Recipe

Healthy Kid Series Recipes

- Carrot Fries Recipe

Until next time,

Tami

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