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Pecan Cinnamon Swirl Cookies Vegan GF
Prep Time
15 mins
Cook Time
12 mins
Chill time
1 hr
Total Time
1 hr 27 mins
 

These vegan and gluten-free Pecan Cinnamon Swirl Cookies are like eating a cinnamon bun in cookie form!

Course: Dessert
Keyword: Cinnamon, Cookies, Dessert, Gluten Free, Pecan, Vegan
Ingredients
For the Cookie Dough
  • 1/4 cup vegan butter, room temperature
  • 1/4 cup coconut oil, room temperature but not still solid
  • 1/2 cup white sugar
  • 1/4 cup brown sugar, lightly packed
  • 3 tbsp aquafaba
  • 1 tsp vanilla
  • 2 cups Bob's All Purpose GF Flour (red bag), plus extra for dusting
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
For the Cookie Filling
  • 1 cup toasted pecans, chopped into small pieces
  • 1/4 cup vegan butter, at room temperature
  • 1/2 cup brown sugar, lightly packed
  • 2 tsp cinnamon
Instructions
Make the Cookie Dough

  1. Beat th vegan butter, coconut oil, and sugars together in a large bowl until light and fluffly.

  2. Add the aquafaba and vanilla and beat until combined.

  3. Mix in the flour, baking powder, xanthan gum, and salt until you have a smooth ball of cookie dough.

  4. Shape the dough into a disk and wrap with plastic wrap. Chill in the fridge for 20-30 minutes.

Make the Cookie Filling

  1. Make sure your pecans are toasted and chopped into small pieces.

  2. In a small bowl, combine the vegan butter, brown sugar, and cinnamon into a spreadable paste.

Assemble the Cookies

  1. Cover a larger cutting board (at least 16 x 10 inches) with plastic wrap, tucking the plastic wrap under the cutting board to hold it in place. Sprinkle about 1 tbsp of extra GF flour on to the covered cutting board.

  2. Place your cookie dough in the center of the cutting board and sprinkle it with a bit more GF flour. Place another sheet of plastic wrap on top of the dough and then roll it out until it is 16 inches wide x 10 inches tall, and about 1/4 inch thick.

  3. Spread the filling on the dough, like you would if you were making cinnamon buns, leaving a 1 inch bare at the top seam. Sprinkle the pecan pieces evenly on top and lightly press them into the dough.

  4. Untuck the plastic wrap from under your cutting board and use the plastic wrap to roll the cookie dough (from the 16 inch side). Make sure to roll your cookies tightly! Use the plastic wrap like you would use a mat for rolling sushi.

  5. Wrap the log of dough in plastic wrap and chill for at least 30 minutes. You can cut the log in half if that makes it easier to handle.

Bake the Cookies

  1. Preheat your oven to 350 degrees Farenheit and line a a baking sheet with parchment paper.

  2. When your dough has chilled, slice 1/2 inch rounds using a sharp knife. Place on the parchment lined baking sheet and bake for 12 minutes, or until lightly browned (check at the 10 minute mark). Note: only cut the amount of cookies you'll be baking (8-12 dpending on the size of your oven) and place the remaining dough back in the fridge.

  3. Let the cookies cool for 5 minutes on the baking sheet before moving them to a cooling rack.