How are these cinnamon roll cookies made oil-free?

These cookies achieve their moist texture without added oil by using pumpkin puree and almond butter (or sunflower seed butter) as the primary fat and moisture sources in the dough.

Can I make these mini pumpkin cinnamon roll cookies nut-free?

Yes, you can make these cookies nut-free by substituting the almond meal with additional oat flour and using sunflower seed butter instead of almond butter in the dough.

What are the best filling options for these cookies?

The recipe suggests using apple butter, pumpkin butter, or date paste for the filling, all of which provide a sweet and complementary flavor to the pumpkin dough.

The dough is sticky; how do I handle it for rolling?

The recipe advises chilling the sticky dough in the freezer for about 10 minutes, then rolling it between two pieces of parchment paper dusted with cornstarch or arrowroot powder to prevent sticking.

How should I store leftover Oil-Free Mini Pumpkin Cinnamon Roll Cookies?

Once cooled, these baked cookies can be stored in an airtight container at room temperature for a few days, or in the refrigerator for longer freshness.

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Oil-Free Mini Pumpkin Cinnamon Roll Cookies
[Vegan, Gluten-Free]

Name: Oil-Free Mini Pumpkin Cinnamon Roll Cookies [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 8-10
Ingredients: 1/4 cup oat flour; 1/4 cup almond meal (or more oat flour to make it nut-free); 1-2 tablespoons coconut sugar; 1/2 teaspoon baking powder; 1/4 teaspoon cinnamon; 1/4 teaspoon pumpkin pie spice; A pinch of salt; 2 tablespoons pumpkin purée; 1 tablespoon almond butter (or sunflower seed butter for nut-free); 2 teaspoons non-dairy milk; 3 tablespoons apple butter, pumpkin butter, date paste or filling of choice; 1 teaspoon coconut sugar; 1/4 teaspoon cinnamon

LF By: Larice Feuerstein

Author Bio

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes... Read More

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A plate of small, golden-brown Oil-Free Mini Pumpkin Cinnamon Roll Cookies, lightly dusted with cinnamon, showing their distinct swirl pattern.

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Oil-Free Mini Pumpkin Cinnamon Roll Cookies [Vegan, Gluten-Free]

8-10

Dairy Free

When it comes to healthy treats, these mini pumpkin cinnamon rolls are sure to satisfy your sweet tooth. Not only are they low in sugar and oil-free, they're also made from oat flour and almond meal, making them gluten-free! They have a crumbly, rustic texture that pairs well with a... Read More

Ingredients You Need for Oil-Free Mini Pumpkin Cinnamon Roll Cookies [Vegan, Gluten-Free]

For the Dough:

1/4 cup oat flour
1/4 cup almond meal (or more oat flour to make it nut-free)
1-2 tablespoons coconut sugar
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
A pinch of salt
2 tablespoons pumpkin purée
1 tablespoon almond butter (or sunflower seed butter for nut-free)
2 teaspoons non-dairy milk

For the Filling:

3 tablespoons apple butter, pumpkin butter, date paste or filling of choice
1 teaspoon coconut sugar
1/4 teaspoon cinnamon

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How to Prepare Oil-Free Mini Pumpkin Cinnamon Roll Cookies [Vegan, Gluten-Free]

Preheat oven to 350°F. Prepare a baking sheet with parchment paper.
Combine the dry ingredients in a medium bowl, and whisk the wet ingredients separately in a small bowl. Pour the wet ingredients into the dry and mix mix mix until a sticky dough forms. Put the bowl with the dough in the freezer for about 10 minutes.
Place a large piece of parchment paper on your countertop and spinkle the parchment with cornstarch or arrowroot powder. You can powder your hands for this step, too. Place the dough on one side of the parchment and fold the other side over it and roll the dough into a square about 1/4-inch thick. Carefully remove the top layer of parchment and spread on the filling. Sprinkle the coconut sugar and cinnamon over it. Start rolling, very carefully.
Once rolled up, use a sharp knife to cut into small slices, about 8-10 slices. Place the slices on the prepared baking sheet and gently press together to make a cinnamon roll shape (some will come out quirky, and that’s ok!) and bake for about 14 minutes, or until lightly browned. Let cool for 10 minutes before eating.
Sprinkle with a little cinnamon before serving, if desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.