Vegan Cinnamon Roll Cookies – Oilfree

Instructions

1. 1

   In a bowl, add the cashew butter, maple syrup and vanilla extract. Mix well to combine. (let sit at room temp for 10 mins so the nut butter warms and mixes easily).

2. 2

   Add the rest of the dry ingredients to make a soft dough. Start with 3/4 cup flour and add a tbsp more at a time.

3. 3

   Let the mixture sit for 10 mins. If still sticky, add a tbsp more flour. The dough should be smooth and not too dry and not sticky. Roll it out using some flour into a 2mm thin large rectangle.

4. 4

   Mix the sugar and cinnamon in a small bowl until well combined. Spray water or oil on the rolled out dough. Sprinkle cinnamon mixture. Roll the dough into a tight log and seal the edge with water.

5. 5

   Let the log chill for 15 to 30 mins. Preheat the oven to 335 deg F (168 C)

6. 6

   Slice and bake for 12 mins. Cool completely. Add a sugar icing if you like. Store covered on the counter for upto 3 days, refrigerated for upto 2 weeks.