BONNIE'S CINNAMON ROLL COOKIES--GLUTEN FREE
By
BonniE !
@ReikiHealsTheSoul
2
★★★★★ 10 votes5
Ingredients
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DRY INGREDIENTS
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2 1/4cups (315 g) better batter all purpose flour mix.(1 teaspoon of xanthum gum if you are not using better batter)
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1teaspoon of baking soda
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1/2teaspoon kosher salt
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3/4cup (164 g) coconut palm sugar
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3/4cup (150 g) stevia in the raw
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WET INGREDIENTS
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8tablespoons (112 g) butter, room temperature
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2extra large eggs, room temperature, lightly beaten
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1teaspoon vanilla extract
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FILLING
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·enough soft butter to spread on dough, about 1/4 cup
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1cup coarse chopped pecans
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1/2cup chopped golden raisins
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2tablespoons ground cinnamon
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3/4cup coconut palm sugar
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ICING
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·1 cup of chopped white almond bark (candy coated okay)
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·1 teaspoon grapeseed oil
How to Make BONNIE'S CINNAMON ROLL COOKIES--GLUTEN FREE
- Pre-heat the oven to 325 degrees. Place the chilled log on the cutting board. Line a cookie sheet with parchment paper. I used an air-type cookie sheet. Remove the waxed paper from the dough log. It should be chilled very firm. Cut into slices with a sharp bread knife almost a half inch thick and place the slices on the parchment paper.
- MAKE THE ICING
Microwave the bark and oil in a small bowl 1 minute to 1 1/2 minutes or until soft . Stir until bark mixture is smooth. I filled a sandwich bag with the warm icing to pipe it onto the cookies. It will harden as it cools. When the cookies are cooled, zigzag some stripes of icing on the tops. Enjoy!