gluten free vegan cinnamon roll sugar cookies
RECIPE TYPE: cookies
SERVES: 34-36
sugar cookies
  • 2 1/3 cups Sarah’s gluten free flour blend*
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups organic powdered sugar
  • 1/3 cup coconut oil, soft
  • 1/3 cup So Delicious unsweetened coconut milk, room temperature
  • 2 teaspoons vanilla extract
cinnamon sugar filling
  • 2 teaspoons refined coconut oil, melted
  • 1/3 cup organic brown sugar
  • 1 teaspoon ground cinnamon
vanilla glaze
  • 1 1/2 cups organic powdered sugar
  • 2 tablespoons So Delicious coconut milk french vanilla coffee creamer
  1. In medium bowl, sift together flour blend, baking powder and salt. Set aside.
  2. In bowl of stand mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla until creamy. Add flour mixture and continue to mix until combined, 1-2 minutes (add an additional tablespoon of coconut milk if needed).
  3. Form dough into patty and wrap in plastic wrap. Let rest in refridgerator for 10-15 minutes.
  4. Mix together brown sugar and cinnamon. Set aside.
  5. On counter, lay out large piece of plastic wrap. Place cookie dough in the center and top with another piece of plastic wrap. Roll dough into a 16″x18″ rectangle. Remove top layer of plastic wrap.
  6. Spread melted coconut oil over dough and sprinkle with brown sugar filling. Starting with 16″ edge, carefully roll up dough into log. Slice in half and wrap each log in plastic wrap. Refrigerate for 15-20 minutes or until firm.Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using sharp knife, slice dough into 1/4″ slices. Place cookies on prepared baking sheets. Bake for 7-8 minutes. Remove cookies from oven and place on cooling rack to cool completely. Mix together powdered sugar and coffee creamer to make glaze (add more creamer if needed). Place in piping bag with small, round tip and pipe onto cookies. Store in airtight container.
Recipe by Sarah Bakes Gluten Free at