Eosinophilic Esophagitis Friendly Vegan Cinnamon Roll Cookies
Total time1 hr 44 min
Prep time30 min
Cook time14 min
4.7(26)
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Learn more →Ingredients
24 servings
For the dough
- 2 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp baking powder
- ¼ tsp salt
- ¾ cup vegan butter, softened
- ½ cup organic cane sugar
- 3 tbsp plant-based milk
- 1 tsp vanilla extract
For the filling
- 3 tbsp vegan butter, softened
- ⅓ cup packed light brown sugar
- 1 ½ tsp ground cinnamon
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp plant-based milk
- ¼ tsp vanilla extract
Instructions
- 1
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 2
In a large bowl using a stand mixer or hand mixer, beat the softened vegan butter (3/4 cup) and organic cane sugar on medium speed until pale and fluffy, about 2–3 minutes. Add the plant-based milk (3 tbsp) and vanilla extract (1 tsp) and mix until combined.
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