Cinnamon Roll Cookies

I have no words for this recipe… maybe one. Awesome. That’s really all I have – just plain awesome. Go ahead, look at them. Now bake them and try not to eat the whole batch! Makes about 18 cookies

Dough
½ cup coconut oil, melted
½ cup honey
½ cup water
1 tsp vanilla
1 cup banana mashed
1 cup coconut flour
¾ cup tapioca starch (or ½ cup cornstarch)
Filling
1 cup dates
½ cup water
2 Tbsp cinnamon
Icing
¼ cup coconut cream (solid from canned coconut)
¼ cup coconut oil or shortening
1 tsp almond milk

  • In a large bowl, combine dough ingredients and knead until smooth and well combined.
  • Roll dough out onto a counter lined with parchment paper or plastic wrap. Roll dough in a large rectangular shape about ¼” thick.
  • In a small blender, mix dates and water until smooth. Stir in cinnamon. Spread filling mixture over dough. Gently roll dough (using the parchment paper if necessary) into a long log. Cut into ¼” slices and gently flatten with your palm.
  • B12 minutes or until edges start to brown. Remove from oven let cool about 10 minutes.
  • While cookies are cooling, mix together icing ingredients in a mixer over high speed for about 4 minutes. Drizzle icing over cookies.

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