No Bake Cinnamon Roll Cookies (Vegan)
Chewy delicious and made with wholesome ingredients, these No Bake Cinnamon Roll Cookies are filled with a cinnamon date caramel and are so delicious. They are naturally vegan, gluten-free and perfect for the season.
I love everything about cinnamon rolls, but sometimes you fancy something quicker to make and this recipe happens to be no-bake and ready in about 20 minutes of your time. Despite the wow-factor element to these cookies, they really are so simple to make and will tick all of your cinnamon bun cravings with the cinnamon date caramel and the delicious cinnamon-y dough. They are made with wholefoods like medjool dates, almond butter, oat flour and cinnamon, providing you with fibre, protein and plant points while satisfying your sweet tooth. They are also great for meal prep as they keep well in the fridge and the freezer.
Why will I love these cookies?
These cookies are amazing:
- Gooey, chewy, sticky and delicious
- Filled with flavours of cinnamon and vanilla
- A no-bake, cinnamon and vanilla oat flour dough
- Spread thick with cinnamon date caramel
- Naturally sweetened with dates
- Refined sugar free
- Naturally high in fibre from oats and dates
- Source of protein from oats and almond butter
- With cinnamon for blood sugar balancing benefits
- Naturally plant-based, egg-free and dairy-free
- Gluten-free
- With nut-free options
- Great for the gut with Biomel
- Taste like the classic cinnamon bun in raw form
- Easy and quick to make
- Only takes 20 minutes of work
- They will keep for 1 week in the fridge or 1 month in the freezer
- Ideal for meal prep
- Delicious as a snack or dessert
- So cosy and warming
If you already love the sound of these cookies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the date caramel:
- Medjool dates: or other soft squidgy dates.
- Almond salted caramel dairy-free milk: I am using the Biomel Almond Salted Caramel gut milk shot which is packed with live bacteria and is so creamy. It’s naturally dairy-free, full of fibre and is so good. You can use other Biomel or dairy-free milk options. See the range here and save 25% with NOURISHINGAMY.
- Cinnamon: for the classic flavouring.
- Salt: to make the caramel filling slightly salted.
To make the dough:
- Oat flour: oats blended up into a flour-like consistency. Make sure it’s GF where needed.
- Almond flour: to add moisture and fat to the dough which is important for the overall flavour. If you are making these nut-free, use more oat flour.
- Biomel complete gut powder: this is a vanilla powder packed with billions of live bacteria and gut healthy fibre. You can swap it for protein powder or more almond/oat flour.
- Cinnamon: for flavour.
- Almond butter: make sure it’s 100% almonds and is smooth and runny. You can also use cashew butter or for a nut-free option, use tahini or sunflower seed butter.
- Maple syrup: to make the dough sticky. You can also use agave syrup or honey.
- Vanilla extract: to add flavour.
Are they gluten-free and nut-free?
These are naturally gluten-free as long as you use GF oat flour. To make them nut-free, swap the almond butter for sunflower seed butter or tahini and the almond flour to oat flour. Also check that your milk/gut milk shot is nut-free.
How do I make them?
These are ready to go in a few steps:
- Add the ingredients for the date caramel to a blender like this one: and blend until smooth.
- Combine the dough ingredients in a bowl: and stir to a dough-like consistency. Add some milk as needed.
- Bring to a ball and place on some parchment: you will use this to roll it up.
- Roll out the dough to a rectangle: you can cut off parts and press them into other sections to make a better shape.
- Spread the caramel over the dough: leaving a small gap around the edge.
- Use the parchment paper to roll up into a cinnamon roll log: using the shorter edge.
- Roll up and place in the freezer: to firm up.
- Un-roll the log: once firm.
- Use a sharp serrated knife is best and cut into cookies: trim off the ends.
- Enjoy or keep for later: in the fridge or freezer.
How long will they last?
These cookies will keep for 1 week in the fridge in a sealed container or 1 month in the freezer. You can eat them from the freezer.
What other recipes can I try?
For more no-bake recipes:
- Pistachio Raspberry Protein Crispy Squares
- Apple Pecan Caramel Oat Bars
- Chocolate Chip Cookie Dough Protein Bars
- Smashed Date Chocolate Cups (Snickers and Bounty!)
- Date and Nut Caramel Bars
No Bake Cinnamon Roll Cookies (Vegan)
Chewy delicious and made with wholesome ingredients, these No Bake Cinnamon Roll Cookies are filled with a cinnamon date caramel and are so delicious. They are naturally vegan, gluten-free and perfect for the season.
Ingredients
For the Date Caramel:
- 220-240g medjool dates, pitted weight
- 60ml Almond Salted Caramel Biomel*
- 1 tbsp cinnamon
- A pinch of salt
For the Dough:
- 100g oat flour
- 50g almond flour
- 50g Biomel Complete Gut Vanilla powder**
- ½ tsp cinnamon
- 100g smooth runny almond butter
- 60ml maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp Almond Salted Caramel Biomel, as needed*
Instructions
- Start by making the caramel filling. Add the dates, Almond Salted Caramel Biomel, cinnamon and salt to a small blender and process until really smooth. Leave to one side.
- For the dough, add the oat flour, almond flour, Biomel Complete Gut Vanilla powder, cinnamon and a pinch of salt to a mixing bowl and stir. Pour in the almond butter, maple syrup and vanilla and stir to a sticky, thick dough. If it’s too dry, add 1-2 tbsp of the Almond Salted Caramel Biomel.
- Bring the dough into a ball and place on a piece of parchment paper. Roll out to a rectangle, about ½-cm thick, and 28x20-cm in size.
- Spread the caramel (you may not need all of it) over the dough in a thick layer and then, using the short edge and with the parchment paper to help you, roll the dough into a log-shape (like a classic cinnamon roll).
- Roll up fairly tightly in the parchment paper and place in the freezer for 30-60 minutes, to firm up.
- Un-roll the cinnamon rolls and use a serrated sharp knife to slice tin 10-12 cookies.
- Enjoy straight away or keep leftovers in the fridge for 1 week or the freezer for 1 month.
Notes
*or dairy-free milk.
**or use vanilla protein powder, more oat/almond flour.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these No Bake Cinnamon Roll Cookies so please let me know in the comments below and leave a star review above. 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 Twitter, Facebook and Pinterest – please say hello!
With no bake love x
p.s. this recipe was first made with Biomel who I love. This blog post is not sponsored.
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