Cream Cheese Stuffed Pumpkin Cinnamon Roll Cookies
THIS IS A SMALL BATCH RECIPE. Use the 2x 3x buttons to increase servings
Ingredients
COOKIE DOUGH
- 1 cups almond flour
- 2 Tbsp coconut flour
- ⅛ tsp salt
- 3-4 Tbsp granulated sugar of choice*
- 1 medium sized egg **read note for vegan option
- ¼ cup pumpkin puree
- ¼ cup light olive oil
FILLING
- 3 oz vegan cream cheese
- 1/16 tsp of pure stevia*** powder or 3 packets of stevia
GLAZE
- ¼ cup powdered sugar sugar free
- 1-2 tsp water
Instructions
- Mix all the dry ingredients (almond flour, coconut flour, salt, sugar) together.
- Add the wet ingredients (eggs, pumpkin puree, oil) into the bowl and mix well until all the ingredients are well incorporated.
- Chill in the fridge for 10-30 minutes. Meanwhile, prepare the cream cheese filling by mixing the cream cheese with stevia***
- Divide the cookie dough into 4 pieces. Place 2 of them onto a parchment-lined cookie pan and use the palm of your hand to flatten.
- Top with 1-2 Tbsp of cream cheese filling then use another portion of the cookie dough (also flattened) to cover filling entirely.
- Seal the filling of the cookies by crimping the edges. Do the same for the other cookie.
- Use a small knife or toothpick to draw cinnamon roll swirls on top of each cookie.
- Bake in oven 350F for about 13-15 or until slightly golden with browned cookie base.
- Meanwhile, prepare the powdered sugar glaze by mixing ¼ cup of powdered sugar with 1-2 tsp of water.
- When the cookies are out of the oven, let cool slightly before pouring the glaze on top.
Notes
*Coconut, date and maple sugars are less processed granulated sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but stevia differs by brand/ form, so you’ll have to convert according to package instructions).
**to make this recipe without eggs you can also mix 1 Tbsp ground flaxseeds + 1 Tbsp water and use it instead of the egg. If you don't have flaxseed, an additional 2 Tbsp pumpkin puree also works.
*** I use stevia because I only have to add a little to sweeten the cream cheese filling (which keeps the filling thick). But for a paleo friendly option, you could use 1 tsp of coconut, maple or date sugar instead.
****each cookie yields 2 servings
Nutrition
Calories: 336kcalCarbohydrates: 11gProtein: 11gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 43mgSodium: 246mgPotassium: 106mgFiber: 5gSugar: 3gVitamin A: 2454IUVitamin C: 1mgVitamin D: 1µgCalcium: 144mgIron: 2mgZinc: 1mg***Net Carbs: 6g
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