Vegan Gluten-Free Cinnamon Roll Cookies
These vegan gluten-free cinnamon roll cookies combine warm spices and sweet dates into soft, swirled treats perfect for busy mornings and cozy gatherings.
Introduction
You know that moment when you’re craving cinnamon rolls but don’t have the time (or patience) to wait for dough to rise twice? That’s exactly how these vegan gluten-free cinnamon roll cookies were born in my kitchen one Sunday morning.
I wanted all the cozy, spiced comfort of classic cinnamon rolls without the fuss. These cookies deliver that exact experience—soft, warmly spiced, and sweetened naturally with dates instead of refined sugar.
Whether you’re new to gluten-free baking or just looking for a simpler way to enjoy cinnamon roll flavor, this gluten-free cinnamon roll cookie recipe is about to become your new favorite. They’re perfect for holiday brunches, lunchbox treats, or whenever you need something sweet that actually nourishes you too.
Table of Contents
Ingredients
For the Filling
| Ingredient | Amount |
|---|---|
| Soft dates | 300g (2 cups) |
| Cinnamon | 3 tbsp |
| Milk of choice | 60-120ml (¼-½ cup) |
| Coconut oil, melted (or vegan butter) | 2 tbsp |
For the Dough
| Ingredient | Amount |
|---|---|
| Oat flour (gluten-free oats blended) | 220g (2 cups) |
| Ground almonds | 100g (1 cup) |
| Cinnamon | 2 tsp |
| Salt | ¼ tsp |
| Maple syrup | 4 tbsp |
| Melted coconut oil (or vegan butter) | 120ml (½ cup) |
Instructions
Step 1: Preheat your oven to 180°C/160°C fan/350°F and line a baking tray with parchment paper. Getting everything ready before you start makes the whole process flow smoothly, especially when you’re working with chilled dough later.
Step 2: Add all the filling ingredients into a blender and blend on high until you have a smooth, spreadable mixture. You’re looking for a consistency that’s thick like cookie butter but not overly sticky—add milk gradually until it feels just right.
Step 3: In a large bowl, mix together the oat flour, ground almonds, cinnamon, and salt until well combined. Pour in the maple syrup and melted coconut oil, then stir everything together until a cohesive dough forms. The dough should feel slightly oily buthold together when pressed.
Step 4: Chill the dough in the fridge for 30 minutes to allow the coconut oil to solidify. This step is crucial for these vegan cinnamon roll cookie recipe treats—cold dough rolls out beautifully and won’t tear as easily.
Step 5: Roll the chilled dough out into a rectangle (about ¼” thickness) between two sheets of parchment paper. This prevents sticking without adding extra flour, which keeps your cookies tender. The dough should feel firm but pliable, like working with pie crust.
Step 6: Spread the cinnamon date mixture evenly over the rolled dough, leaving a small border around the edges. Then carefully start rolling the dough into a tight cylinder, just like you would for traditional cinnamon rolls. Place the rolled log in the freezer for 15-30 minutes to firm up for easier slicing.
Step 7: Remove from the freezer and use a sharp knife to cut the log into cookies about ½” thick. Arrange them on your prepared baking tray with about an inch of space between each one, then bake for 15-20 minutes until the edges turn golden brown and your kitchen smells absolutely amazing.
Step 8: Leave the cookies to cool completely on the tray before moving them. Well… I know waiting is hard, but these gluten-free cinnamon roll cookies firm up beautifully as they cool and develop the perfect soft-chewy texture.
Substitutions
Don’t have oat flour? You can make your own by blending regular rolled oats in a food processor until they reach a fine flour consistency. Just make sure you’re using certified gluten-free oats if you’re following a strict gluten-free diet, as regular oats can be cross-contaminated.
Need a nut-free version? Swap the ground almonds for sunflower seed flour or additional oat flour. The texture will be slightly different—a bit more crumbly—but they’ll still taste delicious and work beautifully for those with nut allergies.
Prefer a different sweetener? You can replace maple syrup with agave nectar or brown rice syrup in equal amounts. Honey works too if you’re not strictly vegan, though it will make the cookies slightly sweeter.
Can’t find soft dates? Soak regular Medjool dates in warm water for 10-15 minutes until they soften. Drain well before blending, and you might need slightly less milk in the filling since the dates will be more hydrated.
Troubleshooting
Dough too crumbly? Add an extra tablespoon of coconut oil or a splash of plant milk until the dough holds together when pressed. Different brands of oat flour absorb liquid differently, so don’t be afraid to adjust.
Filling too sticky? Pop it in the fridge for 10 minutes before spreading. A slightly firmer filling spreads more evenly and won’t ooze out during baking.
Cookies spreading too much? Your dough might have been too warm when you sliced it. Make sure that freezer time is adequate—the log should feel firm to the touch before cutting.
Edges browning too quickly? Lower your oven temperature by 10-15 degrees and bake a few minutes longer. Every oven runs differently, and these cookies are quite delicate with their natural sugars.
Storage & Meal Prep
Store your vegan gluten-free cinnamon roll cookies in an airtight container at room temperature for up to 5 days. They actually taste even better on day two when the flavors have melded together beautifully.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. You can also freeze the unbaked cookie log, wrapped tightly in plastic wrap, then slice and bake whenever a craving hits—talk about convenience!
Serving Suggestions
These gluten-free cinnamon roll cookies are absolutely perfect alongside your morning coffee or tea. The warm cinnamon and natural sweetness from dates make them feel like a cozy hug in cookie form.
Serve them at your next holiday brunch or family gathering—they’re always a conversation starter. I love pairing them with my dairy-free hot chocolate recipe for an extra-special treat that both kids and adults adore.
Variations
For extra-decadent cookies, drizzle cooled cookies with a simple glaze made from powdered sugar and plant milk. It mimics traditional cinnamon roll icing and takes these from delicious to absolutely heavenly.
Make them kid-friendly by reducing the cinnamon slightly and adding a handful of mini chocolate chips to the dough. My nieces go absolutely wild for this version, and it’s a great way to sneak in those wholesome oats and almonds.
Want a grain-free option? Replace the oat flour with almond flour for a lower-carb, paleo-friendly version. You might need to add an extra tablespoon of coconut oil since almond flour is drier than oat flour.
Boost the protein by stirring 2 tablespoons of hemp seeds or ground flaxseed into the dough. According to authoritative nutrition research from Harvard, these additions provide healthy omega-3s and fiber alongside plant-based protein.
Vegan Gluten-Free Cinnamon Roll Cookies FAQs
Can I make these cookies ahead of time?
Absolutely! The dough log freezes beautifully, so you can prep it days or even weeks in advance. Just slice and bake whenever you’re ready—no thawing needed, though you might add 2-3 extra minutes to the baking time.
How do I know when these gluten-free cinnamon roll cookies are done?
Look for golden-brown edges and a slightly firm top when you gently press the center. They’ll seem a bit soft straight from the oven but will firm up perfectly as they cool on the tray.
What’s the best way to slice the cookie log without squishing it?
Use a very sharp knife and wipe it clean between each slice. A gentle sawing motion works better than pressing straight down, which can flatten your beautiful swirls.
Why do my cookies fall apart after baking?
This usually happens if the dough was too warm when you rolled it or if you skipped the chilling steps. Those 30-minute rests aren’t just suggestions—they’re essential for cookies that hold together beautifully!
Can I use regular all-purpose flour instead of oat flour?
You could, but then they wouldn’t be gluten-free anymore. If you’re not following a gluten-free diet, regular flour works fine—just know the texture will be slightly different and less wholesome-tasting.
Man, oh man… there’s something magical about the way these cookies fill your kitchen with the scent of cinnamon and warmth. They prove that gluten-free baking doesn’t have to be complicated or involve twenty specialty ingredients you can’t pronounce.
If you love naturally sweetened treats that happen to be allergy-friendly, you’ll definitely want to try my nutritious gluten-free flatbread or browse through my wholesome veggie-based recipes for more inspiration. The gluten-free journey is so much more delicious when you have a community of recipes that actually work—and taste amazing too.
These vegan gluten-free cinnamon roll cookies bring all the comfort of a Sunday morning bakery visit right into your own kitchen. Plus, knowing exactly what goes into them (hello, whole food ingredients!) makes every bite even sweeter.
Vegan Gluten-Free Cinnamon Roll Cookies
Equipment
- Blender
- Large mixing bowl
- Parchment paper
- Rolling Pin
- Baking tray
- Sharp knife
- Food processor
Ingredients
For the Filling
- 300 g soft dates 2 cups
- 3 tbsp cinnamon
- 60-120 ml milk of choice 1/4-1/2 cup
- 2 tbsp coconut oil, melted or vegan butter
For the Dough
- 220 g oat flour 2 cups, plain rolled oats blended into flour, use gluten-free oats
- 100 g ground almonds 1 cup
- 2 tsp cinnamon
- ¼ tsp salt
- 4 tbsp maple syrup
- 120 ml melted coconut oil 1/2 cup, or vegan butter
Instructions
- Preheat your oven to 180°C/160°C fan/350°F and line a baking tray with parchment paper. Getting everything ready before you start makes the whole process flow smoothly, especially when you’re working with chilled dough later.
- Add all the filling ingredients into a blender and blend on high until you have a smooth, spreadable mixture. You’re looking for a consistency that’s thick like cookie butter but not overly sticky—add milk gradually until it feels just right.
- In a large bowl, mix together the oat flour, ground almonds, cinnamon, and salt until well combined. Pour in the maple syrup and melted coconut oil, then stir everything together until a cohesive dough forms. The dough should feel slightly oily but hold together when pressed.
- Chill the dough in the fridge for 30 minutes to allow the coconut oil to solidify. This step is crucial for these vegan cinnamon roll cookie recipe treats—cold dough rolls out beautifully and won’t tear as easily.
- Roll the chilled dough out into a rectangle (about 1/4″ thickness) between two sheets of parchment paper. This prevents sticking without adding extra flour, which keeps your cookies tender. The dough should feel firm but pliable, like working with pie crust.
- Spread the cinnamon date mixture evenly over the rolled dough, leaving a small border around the edges. Then carefully start rolling the dough into a tight cylinder, just like you would for traditional cinnamon rolls. Place the rolled log in the freezer for 15-30 minutes to firm up for easier slicing.
- Remove from the freezer and use a sharp knife to cut the log into cookies about 1/2″ thick. Arrange them on your prepared baking tray with about an inch of space between each one, then bake for 15-20 minutes until the edges turn golden brown and your kitchen smells absolutely amazing.
- Leave the cookies to cool completely on the tray before moving them. These gluten-free cinnamon roll cookies firm up beautifully as they cool and develop the perfect soft-chewy texture.
