Cinnamon Swirl Cookies

Serves 12-16 cookies

Prep time: 30 minutes
Cook/Bake time: 15 minutes
Total time: 45 minutes

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Dairy free

Gluten free

Soy free



What You'll Need

For the Dough

  • 2 ¼ cups GF flour blend (we like Bob’s Red Mill)
  • ½ cup monk fruit or coconut palm sugar
  • 3 sticks Culcherd Original Butter, cold
  • ½ tsp baking powder
  • ¼ tsp Himalayan pink salt

For the Filling

  • 2 sticks Culcherd Cinnamon Swirl Butter, room temperature
  • 4 tbsp monk fruit or coconut palm sugar
  • 2 tbsp ground cinnamon

For the Glaze

  • 1 package Culcherd Original Cheese, room temperature  
  • ½ cup sugar-free powdered sweetener or powdered sugar
  • 2-4 tbsp water or non-dairy milk of choice

How To

For the Dough

  • Preheat oven to 375°F.
  • Combine flour, monk fruit, baking powder and salt in a bowl. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs.
  • Mix with your hands until the dough comes together. Set aside.

For the Filling

  • In a small bowl, mix together cinnamon swirl butter, monk fruit and cinnamon until combined. Set aside. 


For the Glaze

  • In a medium sized bowl, whisk together original cheese and Swerve powdered sweetener until combined.
  • Add water or non-dairy milk until mixture loosens up. You should be able to drizzle it with a spoon. Set aside.

For Assembly

  • Roll the dough out on a piece of parchment paper to a rectangle about ¼ inch thick. 
  • Spred the cinnamon mixture over the dough going right to the edges. 
  • Roll the dough up tightly using the parchment (as you would roll up a sushi roll – or cinnamon buns). Use a dab of water to seal the edge of the roll.  
  • Using a sharp knife, slice the roll into ¼ inch slices. Gently press them back into a circular shape and place them on a parchment lined baking sheet. 
  • Bake for 10-15 minutes or until golden brown. They will firm up as they cool. 
  • Once completely cooled, drizzle cookies with glaze. This works best when they are chilled. 

Recipe Author


As a classically trained chef, Liz knows a thing or two about delicious food. As the person who developed the first vegan baking course at George Brown College, she knows a thing or two about plant-based, natural food. And as a someone who lives with the autoimmune condition hashimoto’s thyroditis, she knows a thing or two about nutritious food. Liz is the reason that Culcherd’s products taste so good, while also being 100% natural and healthy. For her, Culcherd’s products allow her to show that good-for-you food can be delicious and environmentally sustainable.