Brittany Angell’s Gluten-Free, Dairy-Free Cinnamon Roll Cookies
December 17, 2014
In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!
Now, I’d like to introduce my second guest and her new e-cookbook!
216 grams Spectrum vegetable shortening (about 1 cup plus 2 tablespoons)
2 tablespoons plus 1 teaspoon unsweetened applesauce
2 teaspoons vanilla extract
1 large egg
¾ cup coconut palm sugar
2 tablespoons melted salted butter or mild-flavored oil
2 teaspoons ground cinnamon
1 cup granulated maple sugar or coconut palm sugar
1 tablespoon plus 2 teaspoons milk (dairy or nondairy) or water
1 teaspoon vanilla extract
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
Make the cookie dough: Mix together the coconut flour, tapioca starch, sugar, baking powder, and salt.
Add the shortening and thoroughly mix into the flour mixture.
Add the applesauce, vanilla, and egg to the flour and shortening mixture and mix well with your hands until a dough forms. Roll the dough into a large ball, place it in a bowl, and set aside.
Make the cinnamon filling: In a small bowl, combine the sugar, melted butter, and cinnamon. Stir until well combined.
Roll out the dough between 2 sheets of parchment paper into a square that is about ¼ inch thick. Occasionally remove the top sheet of parchment and using your hands or the rolling pin, straighten the sides of the dough to form a square. Return the top sheet of parchment and continue gently rolling the dough.
Remove the top sheet of parchment and spread the cinnamon filling from edge to edge across the entire surface of the dough. Replace the top sheet of parchment and very gently roll the rolling pin over the surface to work the cinnamon filling into the dough.
Remove the top sheet of parchment and, grabbing one end of the dough with the bottom layer of parchment, begin to tightly roll the dough into a log, peeling back the parchment as you go. Take your time with this step—you want to roll the dough tightly, as this will be what keeps everything intact when you make your slices!
Once the cookie log is formed, use unflavored dental floss to slice it into ½- to ¾-inch-thick cookies.
Place the cookies about ½ inch apart on the prepared baking sheet. Bake for 11 to 14 minutes, until lightly golden. Remove from the oven and allow to cool completely on the baking sheet. If you take them off too soon, they will crumble!
While the cookies are cooling, make the glaze: Place the sugar in a coffee grinder or spice grinder and grind until it is a powder. Place the powdered sugar in a small bowl and mix it with the milk and vanilla. Drizzle the glaze over the cooled cookies.