Ingredients:

  • 250g gluten-free all-purpose flour blend (with xanthan gum)
  • 100g super-fine almond flour
  • 170g vegan butter, cold but slightly pliable
  • 100g organic cane sugar
  • 1 tablespoon ground flaxseed
  • 3 tablespoons warm water
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 45g vegan butter, softened
  • 75g dark brown sugar
  • 1.5 tablespoons ground cinnamon
  • 120g powdered sugar
  • 2 tablespoons unsweetened almond milk
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons warm water; set aside for 5-10 minutes to thicken.
  2. In a large bowl, cream 170g vegan butter and cane sugar until pale and slightly fluffy. Whisk in the flax egg and vanilla bean paste.
  3. Whisk together 250g GF flour, 100g almond flour, 1/2 teaspoon baking powder, and 1/4 teaspoon sea salt.
  4. Gradually add the dry mix to the wet until a soft, pliable ball forms.
  5. Wrap the dough and refrigerate for 30 minutes.
  6. Place the dough on a large sheet of parchment paper and roll into a rectangle 1/4 inch thick.
  7. Spread 45g softened vegan butter over the dough, then sprinkle with the mixture of 75g dark brown sugar and 1.5 tablespoons cinnamon.
  8. Use the parchment paper to lift the edge and roll the dough tightly into a log.
  9. Using unflavored dental floss, slice the log into 18 cookies and place on a lined baking sheet.
  10. Bake at 350°F (180°C) for 12 minutes until the edges are just set and the bottom is pale gold. Allow to cool completely.
  11. Whisk powdered sugar, almond milk, and vanilla extract together; drizzle over cooled cookies until they look like miniature cinnamon rolls.