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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cookies - Cinnamon Roll Cookies Recipe

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This recipe for Cookies - Cinnamon Roll Cookies is from The Wilke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ cups (250g) blanched almond flour
3 tablespoons (21g) coconut flour
1 teaspoon (4g) baking powder
1 tablespoon (9g) unflavored powdered gelatine (I used Knox unflavored gelatine)
¼ teaspoon (1g) salt
⅔ cup (150g) softened unsalted butter
¾ cup (150g) granulated erythritol
1 large egg at room temperature
1 teaspoon (5mL) vanilla extract

2 tablespoons (30g) melted unsalted butter
3 tablespoons (35g) Lakanto golden sweetener or granulated erythritol
½-1 tablespoon (4-8g) ground cinnamon

⅓ cup (35g) powdered erythritol (optional)
2 tablespoons (30mL) heavy whipping cream or unsweetened almond milk (optional)
Directions:
Directions:
Bake at 325°F (163°C) for 5 minutes.
Bake for another 12-15 minutes or until edges are light brown.
Personal Notes:
Personal Notes:
These are thick, soft, buttery, swirled with cinnamon sugar and topped with sweet icing. Slightly crisp on the outside, soft and chewy on the inside, these cookies taste just like cinnamon rolls in a cookie form! They are seriously to die for! 😋

Yields 40 cookies (macros per cookie)

NET CARBS: 0.7g
FIBER: 1.3g
FAT: 7.4g
PROTEIN: 2.0g
CALORIES: 79

 

 

 

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