Cashew Flour Cinnamon Roll Cookies

Stephanie Niemis
These cookies are perfectly playful, super yummy, sweetened only with fruit, and infused with flavor and nutrients from low-carb cashew flour.
5 from 2 votes
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert


For the Cookie:

  • ½ cup pitted dates, softened
  • 2 tbsp grass-fed butter or coconut oil (for dairy free)
  • 1 ½ tsp vanilla extract
  • 1 egg
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup Nature's Eats Cashew Flour
  • ½ cup tapioca flour

For the Filling:

  • ¾ cup dates, softened
  • ½ tbsp cinnamon
  • 3 tbsp grass-fed butter or coconut oil (for dairy free)
  • 1 tbsp cacao powder


  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper or use a silicone baking mat.
  • In a food processor, process together the dates, vanilla, and coconut oil on high until smooth. Blend in the egg.
  • Add in the baking soda, baking powder, tapioca flour, and cashew flour. Blend on low until mixed together.
  • Form the dough into a ball and flatten in a large piece of parchment paper. Refrigerate for at least a half hour before rolling out into a rectangle about ¼" thick.
  • Meanwhile, make the filling by processing the dates, cinnamon, butter, and cacao powder on high until smooth. Spread the filling over the rolled out crust.
  • Use the parchment paper to roll the crust into a long log. Place a piece of plain floss underneath the log and gently pull up to cut each cookie. Place them on the prepared cookie sheet and bake for 10-12 minutes.