Cinnamon Roll Cookies (Edit recipe)

These babies are no bake, high protein and low sugar, too! They have that soft melt in your mouth cookie dough consistency, a sweet cinnamon bun aroma, and they're gluten & dairy free, too!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	144
Fat:	7 g
Carbohydrates:	16 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	59 mg
Fiber:	2 g
Sugars:	10 g
Calculated per serving.

by colleenshealthylife

Serves: 12

Ingredients

1.5 cup Almond Flour
.25 cup Coconut Flour
.33 cup Vanilla Protein Powder
1 tsp Ground Cinnamon
2 Tbsp Swerve Granular (sugar substitute), Or granular sugar of choice
.5 cup Cashew Butter
.5 cup Pure Maple Syrup
1 tsp Ground Cinnamon

Cinnamon Sugar Swirl

.33 cup Brown Swerve (sugar substitute), Or coconut sugar
1 tsp Ground Cinnamon
1 - 2 Tbsp Almond Milk

Icing drizzle

.25 cup Swerve Confectioners (powdered), Or organic powdered sugar
1 Tbsp Almond Milk

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine cashew butter & maple syrup together and melt for 15-20 seconds until smooth
-add remaining ingredients and stir well until dough is achieved
-grease hands and roll into balls, large or small depending on your desire
-flatten slightly with fingers and place in the freezer while you prepare your swirl
-make your cinnamon swirl by combining ingredients together, pour into a plastic bag with a small hole poked in the bottom, then swirl onto cookies
-return to freezer for 20 min
-make glaze by combining sugar and milk until think but spreadable, then drizzle over cookies
-finish freezing for another 30min+ to assure firmness
-enjoy!