Gluten Free Cinnamon Swirl Cookies

These soft-baked Gluten Free Cinnamon Swirl Cookies will be your new family favorite! They’re beyond delicious and really fun to eat!

Ok the funnest thing happened. Most fun? The most fun thing happened. Jaryd had a half day from work and I convinced him to come into the kitchen and shoot a YouTube video with me. 

Gluten Free Cinnamon Swirl Cookies

I had a blast. I’m pretty sure he had fun too. And since it is cookie season, we made these cinnamon swirl cookies! I don’t know what made me feel the need to make a cinnamon swirl cookie that reminded me of a a fatty cinnamon roll. But I did. And they were everythign I could have ever hoped for.

I loved Jaryd’s reaction when he first bit into them. They’re soft, chewy, have a sweet caramel swirl running through them and have a soft-baked shortbread style dough. You may think they will be crunchy but they are not. They are soft and pillowy and perfectly chewy.

Gluten Free Cinnamon Swirl Cookies

GUYS. GUYS. GUYS! I can’t explain how amazing these are, but they are amazing and my kids loved them and we loved them and I made two batches already because we just couldn’t get enough. 

These are absolutely perfect to put on Santa’s cookie plate, to bring to your holiday gathering, or really to gift to your co-worker, neighbor, bff, sister, brother, every single person that you ever come across. 

So, let’s get into the recipe! First you want to make the chewy shortbread base. In a medium bowl, whisk together the butter (ghee or coconut oil works), agave nectar (honey or maple syrup works), and vanilla. 

Gluten Free Cinnamon Swirl Cookies

Add the almond flour and tapioca flour to the bowl. I found it easiest to use a rubber spatula to fold everything together. Once combined, place the cookie dough in between two pieces of parchment paper. Roll it out into about 1/8 – 1/4 inch thick rectangle. Peel back the top layer of parchment paper and fold over any rounded sides to try to get the dough into a rectangle. 

Place the dough, still sandwiched between two pieces of parchment paper, on a cutting board, or baking sheet (so it stays flat) and freeze for about 10 minutes. 

Gluten Free Cinnamon Swirl Cookies

While the dough is chilling, make the cinnamon filling. In a small bowl, whisk together the cinnamon and agave nectar. Set aside. 

When the dough is done chilling, peel back the top layer of parchment paper. Use a rubber spatula to spread the sweet cinnamon mixture on the top of the dough. Once the dough is coated, sprinkle with sea salt and coconut sugar. If needed, you can use your rubber spatula to even out the sprinkles. 

Turn the rectangle so one of the long sides is facing you. Begin rolling the dough and peeling back the parchment paper as you go. Use the parchment paper to help you fold and roll the dough, but make sure you are peeling the parchment paper and it doesn’t roll into the swirl. 

Gluten Free Cinnamon Swirl Cookies

Once you have a log of dough, wrap it in the parchment paper and store in your freezer for at least an hour, or until you’re ready to bake it. 

Once you are ready to make cookies, wrap the dough. Slice the rolled cookie dough log into 1/2 inch to 3/4 inch thick slices. The first few slices may not look great (although they still taste delish) but after the first three slices, you’ll start to get a gorgeous cinnamon swirl effect. Place the cookie slices on a lined baking sheet, about 1 – 2 inches apart. 

Bake for 15 minutes. Remove the cookies from the oven and allow them to sit on the baking sheet for an additional five minutes before transferring to a cooling rack. Sprinkle with flaked sea salt and enjoy!

Gluten Free Cinnamon Swirl Cookies

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Gluten Free Cinnamon Swirl Cookies

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 2 hours
  • Cook Time: 15 min
  • Total Time: 2 hours 15 min
  • Yield: 18 1x

Description

These soft-baked Gluten Free Cinnamon Swirl Cookies will be your new family favorite! They’re beyond delicious and really fun to eat!


Scale

Ingredients

Cookie dough:

  • 6 tablespoons salted butter (ghee or coconut oil)
  • 1/4 cup agave nectar (honey or maple syrup)
  • 1/2 teaspoon vanilla extract
  • 2 cups blanched almond flour
  • 2 tablespoons tapioca flour

Cinnamon Filling:

  • 2 tablespoons agave nectar (honey or maple syrup works)
  • 1 teaspoon ground cinnamon
  • 1 tablespoons coconut sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon flaked sea salt for sprinkling on the baked cookies

Instructions

  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together the butter (ghee or coconut oil works), agave nectar (honey or maple syrup works), and vanilla. 
  3. Add the almond flour and tapioca flour to the bowl. I found it easiest to use a rubber spatula to fold everything together until combined.
  4. Once combined, place the cookie dough in between two pieces of parchment paper.
  5. Use a rolling pin to roll it out into about 1/8 – 1/4 inch thick rectangle.
  6. Peel back the top layer of parchment paper and fold over any rounded sides to try to get the dough into a rectangle. 
  7. Place the dough, still sandwiched between two pieces of parchment paper, on a cutting board, or baking sheet (so it stays flat) and freeze for about 10 minutes. 
  8. While the dough is chilling, make the cinnamon filling. In a small bowl, whisk together the cinnamon and agave nectar. Set aside. 
  9. When the dough is done chilling, peel back the top layer of parchment paper.
  10. Use a rubber spatula to spread the sweet cinnamon mixture on the top of the dough.
  11. Once the dough is coated, sprinkle with sea salt and coconut sugar. If needed, you can use your rubber spatula to even out the sprinkles. 
  12. Turn the rectangle so one of the long sides is facing you. Begin rolling the dough and peeling back the parchment paper as you go. Use the parchment paper to help you fold and roll the dough, but make sure you are peeling the parchment paper and it doesn’t roll into the swirl. 
  13. Once you have a log of dough, wrap it in the parchment paper and store in your freezer for at least an hour, or until you’re ready to bake it. 
  14. Once you are ready to make cookies, wrap the dough. Slice the rolled cookie dough log into 1/2 inch to 3/4 inch thick slices. The first few slices may not look great (although they still taste delish) but after the first three slices, you’ll start to get a gorgeous cinnamon swirl effect.
  15. Place the cookie slices on a lined baking sheet, about 1 – 2 inches apart. 
  16. Bake for 15 minutes.
  17. Remove the cookies from the oven and allow them to sit on the baking sheet for an additional five minutes before transferring to a cooling rack.
  18. Sprinkle with flaked sea salt and enjoy!

Enjoy!! xo

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