CINNAMON ROLL COOKIES--GLUTEN FREE by BONNIE

Name: CINNAMON ROLL COOKIES--GLUTEN FREE by BONNIE
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes about 30 cookies, depending on how thick you slice them. Dough chilling time is not included.
Cuisine: American
Ingredients: DRY INGREDIENTS; 2 1/4 cups (315 g) better batter all purpose flour mix.(1 teaspoon of xanthum gum if you are not using better batter); 1 teaspoon of baking soda; 1/2 teaspoon kosher salt; 3/4 cup (164 g) coconut palm sugar; 3/4 cup (150 g) stevia in the raw; WET INGREDIENTS; 8 tablespoons (112 g) butter, room temperature; 2 extra large eggs, room temperature, lightly beaten; 1 teaspoon vanilla extract; FILLING; enough soft butter to spread on dough, about 1/4 cup; 1 cup coarse chopped pecans; 1/2 cup chopped golden raisins; 2 tablespoons ground cinnamon; 3/4 cup coconut palm sugar; ICING; 1 cup of chopped white almond bark (candy coated okay); 1 teaspoon grapeseed oil

By Bonnie ^O^
@CalifornianForNow

I wanted to create a cookie that tasted like a cinnamon roll. I also wanted it to be gluten-free, and I wanted the gluten-eating people in my life to love it. I think this cookie captures all that I hoped for and a little more, because they all gave me a thumbs up on this recipe! It is crispy and is made with a swirl, just like cinnamon rolls. The icing is the crowning touch, and it is pretty enough to give for a gift. So be sure to include them in your goody baskets. Best of all, these cookies are easy to make. Enjoy!

Rating:

★★★★★ 10 votes5

Comments:

26 Comments

Serves:

Makes about 30 cookies, depending on how thick you slice them. Dough chilling time is not included.

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

DRY INGREDIENTS
2 1/4

cups (315 g) better batter all purpose flour mix.(1 teaspoon of xanthum gum if you are not using better batter)
1

teaspoon of baking soda
1/2

teaspoon kosher salt
3/4

cup (164 g) coconut palm sugar
3/4

cup (150 g) stevia in the raw
WET INGREDIENTS
8

tablespoons (112 g) butter, room temperature
2

extra large eggs, room temperature, lightly beaten
1

teaspoon vanilla extract
FILLING
·

enough soft butter to spread on dough, about 1/4 cup
1

cup coarse chopped pecans
1/2

cup chopped golden raisins
2

tablespoons ground cinnamon
3/4

cup coconut palm sugar
ICING
·

1 cup of chopped white almond bark (candy coated okay)
·

1 teaspoon grapeseed oil
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How to Make CINNAMON ROLL COOKIES--GLUTEN FREE by BONNIE

Step-by-Step

GET READY! Assemble all your ingredients and read through the recipe before beginning.
Chop the pecans and the raisins and set aside.
Mix the cinnamon and coconut palm sugar and put it into a shaker. You will have some left over for future batches of cookies.
Measure the dry ingredients into a bowl and mix well. Add the wet ingredients and combine gently with a spatula. It may seem like there isn't enough liquid, but there is.
Form the mixture into a ball. Wrap the ball tightly in waxed paper and refrigerate for at least a half hour or more. The dough will be firm.
Remove the chilled dough to a large cutting board. Place the dough ball between two pieces of wax paper. Gently pat it into a rectangle shape, then start to gently roll it with the rolling pin.
Remove the top piece of wax paper. Leave the rectangle resting on one piece of wax paper. Roll the dough into a rough rectangle a little more than the thickness of a pie crust. (Don't add any extra flour)
With a spatula, spread the softened butter generously over the dough rectangle.
Shake the sugar and cinnamon mixture over the butter until the butter is covered.
Spread the pecans and raisins evenly over the cinnamon mixture and press gently down into the dough with your hands. This will keep the filling in the cookie when it is baking.
Now we are going to roll it into a long log starting on the longest side of the rectangle. Grab the wax paper first and start the roll while holding the wax paper on the dough and slowly peeling it way.
Keep going until you have made a snug, long log. Smooth it with your hands. Pinch and smooth the ends of the dough to seal the roll. Once it is rolled, wrap it tightly in the wax paper, and return to the refrigerator until it is firm. (I left mine overnight.)
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.
Bake for about 15 minutes and watch them carefully. They will be soft when you remove them from the oven, but they will crisp up as they cool. Leave the cookies on the cookie sheet to cool. When they are cool, you can frost them right 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!
Here is how they look!
A closeup.
For people who do not have to eat gluten-free, you can substitute cane sugar for Stevia in the raw, and brown sugar for coconut palm sugar, if you wish.