With a Beautiful Cinnamon Sugar Swirl, These Cookies Taste and Look Like Scrumptious Cinnamon Rolls Without the Guilt because They're Only .6 Net Carbs and 47 Calories Per Cookie!
I LOVE cinnamon rolls. I've always loved the taste of cinnamon in baked goods. There is just something so warm and comforting about it. Cinnamon rolls, however, no longer fit into my dietary lifestyle, so I created these cookies that will literally blow you away! They are so delicious and incredibly gorgeous. The dough for these cookies is a mash-up between a sugar cookie and shortbread. The texture is to die for! I've made sure to pack them full of cinnamon and brown sugar filling to create swirl upon delicious swirl. This is one of my family's favorites, and I think it will become one of yours too!
Low-Carb Cinnamon Roll Cookies
Makes 26 cookies
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Ingredients:
For the dough:
1 C almond flour (I use Blue Diamond finely ground almond flour)
1/2 C coconut flour (I like Anthony's Organic coconut flour)
1/2 C Swerve
2 tsp baking powder
1/4 tsp salt
1 egg
1/4 C unsweetened almond milk
1 tsp vanilla extract (My favorite is Nielsen-Massey Madagascar Bourbon pure vanilla extract)
2 Tbsp coconut oil, melted (I use Nutiva coconut oil)
For the filling:
1/4 C Swerve Brown
1/4 C liquid allulose (I use Wholesome brand)
1 Tbsp cinnamon
1/8 tsp nutmeg
small pinch of salt
Directions:
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, Swerve, baking powder, and salt. Add the egg, almond milk, vanilla, and melted coconut oil and stir until thoroughly combined. You may need to finish incorporating the ingredients by kneading with your hands a few times. Remove the dough from the bowl and place it on top of a large sheet of parchment paper. Form the dough into a rectangle and then place another large sheet of parchment on top. Roll the dough out to about 1/8 inch in thickness. You want to make sure the dough is as close to a perfect rectangle as possible. Trim the sides and add to places where needed. Next, make the filling.
In a small bowl, combine the Swerve Brown, allulose, cinnamon, nutmeg, and a small pinch of salt. Spread this mixture evenly over the top of your dough using a spatula or the back of a spoon.
Next, grab the edge of the parchment paper closest to you and begin to roll the dough by pulling the parchment paper in an even straight motion away from you. Make sure the roll stays as tight as possible. You don't want gaps in your cookies! You should now have a log of dough.
Using a sharp knife, slice the dough into 1/3 to 1/2 inch thick slices. Press the sides of each cookie flat to form a rectangle. Place your cookies on the prepared baking sheet and bake for 8-10 minutes or until the bottom edges are lightly golden. Remove from the oven and place on a wire rack to cool for 5 minutes before removing the cookies with a spatula and placing directly on the wire rack to cool completely. These cookies can be stored at room temperature in an airtight container for 4 days and then should be transferred to the freezer. Enjoy!
The rectangle of dough, ready to be rolled out.
The dough rolled out and topped with the filling.
Now it's one big roll!
Sliced up and ready for the oven.
The finished cookies!
A little closer look.
So gorgeous! look at that cinnamon swirl!
And it runs all the way through the cookie...drool!!!
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