No Bake Cinnamon Roll Cookies (Vegan Gluten-Free)

These No Bake Cinnamon Roll Cookies are the best quick and easy wholesome no bake cookie packed with a creamy cinnamon “butter” filling – they’re vegan and gluten-free.

I love a no bake cookie and I also love cinnamon rolls so these little bites have been on my mind for a while to make, and they do not disappoint. They have everything you love about cinnamon rolls in them while also being a no bake cookie dough-like cookie.

No Bake Cinnamon Roll Cookies in a log
No Bake Cinnamon Roll Cookies

Why will I love these No Bake Cinnamon Roll Cookies?

These no bake cookies are amazing, they are:

  • Like cinnamon rolls with a cinnamon “butter” filling and a creamy glaze
  • Sweet, soft and tender like cookie dough
  • Packed with cinnamon and nuts
  • Made with vegan and gluten-free wholefood ingredients
  • Easy to make in 15 minutes with minimal washing up
  • Great to make ahead for the week

If you already love the sound of these No Bake Cinnamon Roll Cookies then skip ahead to the recipe card below. First, let’s discuss the recipe in more detail.

Drizzling glaze over No Bake Cinnamon Roll Cookies
No Bake Cinnamon Roll Cookies
A stack of three No Bake Cinnamon Roll Cookies
No Bake Cinnamon Roll Cookies

What ingredients do I need?

These no bake cookies have three components: the cookie dough, filling and the glaze.

Let’s start with the ingredients for the cookie dough:

  • Smooth cashew or almond butter: this is best in terms of overall colour and flavour for the cookie dough. They are both naturally sweeter and have a mellow flavour. You can swap this for other nut or seed butters, too. Try peanut butter or tahini.
  • Maple syrup: for stickiness to hold the cookie together. You can use other syrups like agave or vegan honey.
  • Thick dairy-free yoghurt: I always use coconut and it needs to be thick.
  • Vanilla: for flavour.
  • Oat flour: this is great for edible cookie dough as it’s safe to eat uncooked and is easy to make at home. Simply blend oats together to a fine flour texture and make sure the oats are gluten-free, where needed.
  • Ground almonds: to add some sweet nuttiness and to act as a flour. You can swap this for extra oat flour, if preferred.
  • Vanilla protein powder: for the sweet vanilla flavour and overall texture of the dough. It absorbs more liquid that other flours so works well to keep this dough firm but pliable. My favourite is the Vanilla Buttercream or Cinnamon Bun protein from Macromike (MM-AMY-10 saves you 10% online).
  • Cinnamon and salt: for flavour.

As for the filling:

  • Smooth cashew or almond butter: as above. This replaces the butter in regular cinnamon rolls.
  • Maple syrup: as above.
  • Cinnamon: to make for the best “buttery” filling.
  • Biscoff cookies: or other cookies, crumbled up for some crunch.

Finally, the glaze:

  •  Thick dairy-free yoghurt: as above, opt for coconut or another thick Greek-style dairy-free yoghurt.
  • Maple syrup: for sweetness and tecxture.
  • Vegan vanilla protein: as above. This helps to thicken the glaze, too.
  • Plant-based milk: to thin, as needed. The texture of the glaze should be thick but pourable.

How do I make these No Bake Cinnamon Roll Cookies?

These are easy to make in a few steps:

  • Make the cookie dough: stir together the ingredients to a smooth cookie dough.
  • Roll out the cookie dough into an oblong: between two pieces of parchment paper.
  • Make the filling: by stirring together all the ingredients.
  • Spread the filling over the dough: to evenly cover the cinnamon cookie and sprinkle over the crushed cookies.
  • Using the long edge, roll up the cookie dough: like you would for a cinnamon roll, using the parchment to help.
  • Wrap the cookie dough log in parchment: and chill for 30 minutes in the fridge.
  • Make the glaze: by stirring together the ingredients till smooth.
  • Carefully unroll the cookie dough log and slice into 8 to 12 cookies: use a sharp knife.
  • Drizzle with the glaze: and enjoy these No Bake Cinnamon Roll Cookies.

How long will these last?

You can keep these No Bake Cinnamon Roll Cookies in the fridge in a sealed container for 3-5 days or you can freeze them for up 1 month and allow to defrost at room temperature before eating.

Are these cookies gluten-free and nut-free?

Yes these are fully gluten-free, just check that your oats/oat flour are gluten-free and make sure the cookies you sprinkle are gluten-free. To make these nut-free, use tahini or sunflower seed butter instead of cashew/almond butter and swap the ground almonds for more oat flour.

Can I make these into other flavours?

I have so many ideas to make brand new flavours of these No Bake Cinnamon Roll Cookies but for now, if you swap the protein powder flavour you can make so many different cookies with the cinnamon roll filling. Try salted caramel or chocolate.

Half eaten glazed No Bake Cinnamon Roll Cookie
No Bake Cinnamon Roll Cookies

I love these, what else can I make?

I hope you are going to love making and eating these No Bake Cinnamon Roll Cookies and for more ideas, how about my:

No Bake Cinnamon Roll Cookies (Vegan Gluten-Free)

  • Servings: 8-12
  • Difficulty: easy
  • Print

These No Bake Cinnamon Roll Cookies are the best quick and easy wholesome no bake cookie packed with a creamy cinnamon “butter” filling – they’re vegan and gluten-free.

Ingredients

    For the Cookie Dough:
  • 2 tbsp smooth cashew/almond butter
  • 2 tbsp maple syrup
  • 40g thick dairy-free yoghurt e.g. coconut
  • ¼ tsp vanilla essence
  • 50g oat flour
  • 50g ground almonds
  • 20g vegan vanilla protein powder
  • ½ tsp cinnamon
  • A pinch of salt
  • For the Filling:
  • 60g smooth cashew/almond butter
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tbsp crushed Biscoff cookies
  • For the Glaze:
  • 2 tbsp thick dairy-free yoghurt e.g. coconut
  • 1 tbsp maple syrup
  • 5g vanilla protein powder
  • 1 tsp plant-based milk, to thin

Directions

  1. Make the cookie dough: stir together the cashew butter with maple syrup, yoghurt and vanilla till smooth. Add in the oat flour, ground almonds, protein, cinnamon and salt and stir to a sticky dough. Bring together to a ball with your hands.
  2. Roll out the cookie dough between two sheets of parchment paper to about ½ cm thick into an oblong (approx. 18x24cm).
  3. Make the filling: stir together the ingredients till thick and smooth.
  4. Remove the top sheet of parchment and spread over the filling, almost all to the edges. Sprinkle over the cookies.
  5. Use the longer edge to roll up the cookie dough (like you’d do with cinnamon rolls) using the parchment underneath to help. Roll tightly to the edge and seal the edges. Roll in the parchment and chill for 30 minutes in the fridge.
  6. Make the glaze: stir together the yoghurt, maple and vanilla till smooth and add milk as needed to thin.
  7. Unroll the cookie dough and slice off the edges. Use a sharp knife to carefully slice into 8-12 cookies. Drizzle or spread over the glaze and enjoy.
  8. Keep the no bake cookies in a sealed container for 3-5 days or in the fridge for up to 1 week. These are best eaten at room temperature, allow to sit for 20 minutes before enjoying. You can freeze the cookies for up to 1 month and allow to thaw before eating.
Landscape photo of No Bake Cinnamon Roll Cookies
No Bake Cinnamon Roll Cookies

I look forward to hearing what you think of these No Bake Cinnamon Roll Cookies so please let me know in the comments below. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With no bake cinnamon roll love x

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