Cinnamon might be one of my all-time favourite ingredients! Whenever I need a sweet fix, a touch of cinnamon always does the trick! Most days you’ll find cinnamon simply mixed into my overnight oats or if I’m feeling minimalist, a slight sprinkle over apple or sweet potato is snack perfection. Perhaps the best way to enjoy cinnamon, however, is in baked goods! There’s nothing quite as homely and comforting as homemade treats so these cinnamon roll cookies are a total dream that everyone is sure to fall in love with!
While these cookies might look hard to make, I promise they couldn’t be simpler if you just have a little patience. As a slightly clumsy cook without the decorating skills necessary to make the most aesthetically pleasing food, I’ll use any trick to help make my treats look as lovely as it tastes. While making these I discovered that cooling the dough enough to let it stiffen means that rolling it up is so easy and you get a wonderful cinnamon roll effect. While this might mean that the cookies take a bit of time, the end results is more than worth it! They’re beautiful and delicious and, with lots of nourishing ingredients such as protein rich almonds and cashew butter full of healthy fats, you could totally call these breakfast cookies as well! So go get baking!
Yields 18 cookies
- 1 cup ground almonds
- 1 cup buckwheat flour
- Water from 1 small can of chickpeas (250g)
- 1/2 a teaspoon vanilla powder
- 1 teaspoon baking powder
- 6 tablespoons pure maple syrup
- 2 tablespoons of coconut oil
- Pinch of salt
For the filling
- 1/3 cup cashew butter
- 4 tablespoons almond milk
- 1 tablespoon coconut butter
- 2 teaspoons ground cinnamon
For the glaze
- 1 heaped teaspoon cashew butter
- 1 heaped teaspoon coconut butter
In a large mixing bowl, mix together your ground almonds, buckwheat flour, vanilla, baking powder and salt. Then, add your maple syrup and chickpea can water (set the chickpeas aside for another recipe) and stir together. At this point mixture should be coming together but fairly clumpy. Then, add your coconut oil and, using your hands, crush and need together until the mixture resembles a dough. Shape the dough into a large, thick disc, wrap it in clingfilm and place this in the freezer for an hour.
Just before taking your dough out of the freezer, make your filling. Simply melt the ingredients and mix together. Remove your dough from the freezer and unwrap it. Sprinkle some extra flour onto a clean surface and a rolling pin and roll out the dough into a rectangle around 1/4 inch thick (no need to be exact with the shape or thickness). Then, spread your mixture evenly across the dough. Slowly and carefully, roll up your dough into a long log. Wrap it up in clingfilm and return it to the freezer for another hour.
Pre-heat your oven to 180°C.
Remove your dough from the freezer and, using a sharp knife, slice them into around 1 inch sized cookies. Place these on a lined baking tray and bake in the oven for 10-15 minutes (make sure you keep an eye on them and ensure they don’t over bake. They should still be pale but not soft when they come out the oven). Allow to cool completely before adding your glaze.
For the glaze, simply melt and mix the ingredients together and drizzle over the top of your cookies. Enjoy!