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.
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr
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.