These cinnamon roll cookies are healthy, vegan, gluten free, and paleo! It uses only minimal ingredients, but yields such a delicious result. Low in added sugar, yet sweet and chewy, these cookies taste just like cinnamon rolls but in cookie form!
In a medium or large bowl, mix together the cashew butter, maple syrup, salt, avocado oil, vanilla, and baking powder. Immediately after (so the baking powder doesn't foam), fold in the almond flour. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
In a food processor, blend dates, cinnamon, milk, and cashew butter until a very smooth paste forms. There should be no chunks.
Forming the Cookies
Once the dough has chilled, Roll it out on top of parchment (or wax) paper into a thin rectangle, less than ½ centimeter thick. Cut off rough edges and roll them back in so that the edges are straight lines.
Spread the cinnamon filling in an even layer, all the way to the edges.
Carefully lift one end of the parchment paper to start rolling, and use it to help keep the dough in one piece. Try to roll it as tight as possible without ripping it. Once it is completely rolled, transfer to plastic wrap and wrap tightly. Refrigerate for 2 hours.
Preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper. Take the roll out of the fridge and cut into slices about ½ inch thick. Place on the prepared tray and bake for 20-25 minutes.
In a small bowl, whisk the powdered sugar with lemon juice*. You will probably need to add more lemon juice, depending on desired consistency. Either drizzle with a spoon, or place in a bag and pipe out.*the lemon juice helps it set and harden, with a very slight lemon taste. If you don't want that, replace with milk of choice, just keep in mind that it will not set.