Cinnabun Cookies

I never use white or “whole wheat” flour in my cinnabun cookies or in any of my recipes. Do we have anyone who is celiac in my family, no, BUT I do understand the connection of what wheat does to our body and cells when we consume it. This is why I replace flour with whey protein and nut flours. This is really a great video of Dr. William Davis (author of Wheat Belly) describing why no one should consume wheat. It is worth everyone watching.  CLICK HERE to see the entire video (3 parts).

Cinnabun Cookies

 

If you are looking for more information like this, Dr. Davis wrote the foreword to my book “Secrets to a Healthy Metabolism”.  Get you copy HERE.

Cinnabun Cookies

Do want to learn more on how to eat the foods you love and still lose weight? Or do you need a little encouragement to help you stay on track or supplement ideas for beating those cravings? Even if you are a pretty savvy dieter, I am teaching a Maximize Your Metabolism class recorded. Click HERE to get the slides and the video recording.

 

Cinnabun Cookies

“HEALTHIFIED” COOKIES:
1/2 cup Blanched Almond Flour
1/2 cup Jay Robb vanilla whey protein
1/4 cup Swerve (or erythritol and 1/4 tsp stevia glycerite)
3 TBS butter, softened
1 tsp baking powder
1 egg

FILLING:
3 TBS butter, softened
3 TBS cinnamon
3 TBS Swerve (or erythritol and 1/4 tsp stevia glycerite)

FROSTING:
6 TBS cream cheese, softened
3 TBS butter, softened
2 TBS unsweetened almond milk
2 TBS Swerve (or erythritol and 1/4 tsp stevia glycerite)

Preheat oven to 325 °F (165 °C). Sift almond flour with whey, natural sweetener and baking powder. Add the butter and 1 egg into the dry mixture and mix well until you have a smooth dough. Place a sheet of plastic wrap on counter, then grease or spray with baking spray. Place dough on greased plastic, push the dough down a bit, and grease with another layer with coconut oil or spray. Top with another sheet of plastic wrap. Roll the dough out with a rolling pin until a long rectangle shape (9×12) or so. Then remove the top layer of plastic.

Cinnamon filling: Mix 3 tbsp (45 mL) butter, 3 tbsp (45 mL) cinnamon, 3 tbsp (45 mL) erythritol and ¼ tsp (1 mL) stevia glycerite together. Use to spread evenly over the dough (make sure the top layer of plastic is off the cookie dough). Roll up dough using the edge of the plastic to make a tight log. Cut into 1/2inch pieces. Bake for 8 minutes or until baked through (insert a toothpick to check doneness…the toothpick should come out clean).

Cream cheese frosting: In a medium bowl, blend 6 tbsp (90 mL) cream cheese, 3 tbsp (45 mL) butter, 2 tbsp (25 mL) unsweetened almond milk, 2 tbsp (25 mL) erythritol and 1/4 tsp (1 mL) stevia glycerite until very smooth. It will thicken up overnight.

Nutritional Info: Make 24 cookies
Per Roll with frosting: 69 calories, 0.8 carbs, trace fiber, 2g protein, 6.5g fat
Per Roll without frosting: 43 calories, trace carbs, trace fiber

Cinnamon Fun Facts!

1 teaspoon of cinnamon per day can lower LDL cholesterol. Cinnamon has a regulatory effect on blood sugar, making it especially beneficial for people with type II diabetes or anyone who wants to lower insulin levels. It has shown an amazing ability to stop medication-resistant yeast infections. Cinnamon has an anti-clotting effect on the blood. Taking cinnamon in the morning can provide significant relief in arthritis. When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative. It is also a great source of manganese, fiber, iron, and calcium!

Testimony of the Day

“Hi Maria, I have read ALL the diet books, I’ve done LOTS of different diets, LOTS. I understood each diet’s CONCEPTS, but never understood the science UNTIL I met Maria Emmerich! I was eating arugula, spinach, strawberries, blueberries, Ezekial bread, nuts and seeds and on and on, you name it, if we were suppose to eat it, I ate it, including grass fed grass finished beef and I still couldn’t keep the weight off! I could lose weight but I have never been able to maintain it. AND, I would never lose everything I needed to loose.

Now I understand some of the science thanks to Maria, and what IS affecting my chemistry, and I will continue to be a STUDENT with her daily BLOG’S etc.! Before I had a consultation and worked with Maria for 6 weeks, I had been introduced to Maria’s BLOG by an acquaintance almost a year prior. I read, read, read her BLOGS etc. and also bought ALL of her books except the children’s one at that time. That was a year ago. I started to incorporate her recommendations in to my life, food wise, and even some of the supplements she recommends, and I actually still wasn’t loosing. I mentioned this to the acquaintance who introduced me to Maria’s BLOG and she theorized that maybe there is something, supplement wise, that Maria could zero in on that would help me loose and maintain, or that maybe I am still doing something wrong, meaning eating something wrong.

WELL, after working with Maria for 6 weeks I think she has zero’d in on the culprit, dairy!!!! Also, I was, occasionally, eating the Trader Joe’s sprouted grain bread, so between that and the occasional dairy, we are on to something VERY important for me. I am only getting detailed and personal to help you understand that Maria KNOWS HER STUFF! Maria is exactly what I have been looking for, someone who could/would/and did tailor her services to ME, and for ME! Getting back to ALL the books I have read and diets I have done, I have never read one or talked to anyone who can and does explain the science like Maria does, plus I understand it at the same time!!

I am just mad that I didn’t hear about Maria sooner because it could have saved me a lot of money and time AND wear and tear on my body!!! Do what she says as she knows what she is talking about!!! I am just at the early/beginning stage of my journey with Maria, I am running up and down the stairs in my home where before I had to hold on because of the pain, my CRAVINGS are GONE but the fact that I can have something sweet and delicious, “healthified”, while losing weight is a Godsend to me!! The best part is that I don’t even crave anything anymore!! I AM A STUDENT FOR LIFE and will also try to be a TEACHER of Maria’s way and live by example to all my precious children and grandchildren!!! Thank you Maria for ALL that you do and DID for me!! Mary Ellen”

To get started like Mary did, click HERE.

 

42 Comments

  • Onyx Panthyr says:

    I am so going to try this recipe, Maria. It looks SOOO good and I’ve been trying to figure out how to bake with Jay’s delicious powders.

    Just one thing though… What temperature are you baking these Cinnabun Cookies at? I’m assuming 350?

    Thanks!

  • denise says:

    I tried these and they are awesome!!!! I will be making these again… Maria you are amazing!!
    Thanks Denise

  • Brittney says:

    OMG…These are soooo good. like I dont trust myself around them lol Soo good !

  • Anonymous says:

    WOW. I just made these and they are AMAZING. My dough was super sticky and I knew I was not going to be able to roll them, though, so I just baked it flat with the cinnamon filling on top. Then I cut it into pieces and drizzled the frosting on. OMG!!! Really wonderful recipe, thank you!!!

  • Thank you!

    One tip: the less water you add to the dough, the easier they are to roll out;)

  • RedZinnia says:

    These are soooo tasty! I was thrilled to find a new recipe that I’m certain I will make again and again. Thanks Maria!

  • Thanks! I appreciate your kind words!

  • Anonymous says:

    Maria, so many of your recipes call for the Whey Protein or the Egg Protein powder. Can they be used interchangably throughout your recipes? Thanks

  • Anonymous says:

    I made these with a 1/4 cup “just like sugar” and a 1/4 tsp stevia and they tasted great

  • Anonymous says:

    You’re always talking about not eating processed foods but isn’t whey protein powder very processed?

    • It depends on what your description of processed is. One of the reasons I use Jay Robb and is the cold filter process they use. From Jay Robb’s site, “Only cold-processed cross-flow microfiltered whey protein isolate is used as the protein source and this material comes from farm-raised, pasture-grazed, grass-fed cows not treated with the synthetic bovine growth hormone rBGH”

      Maple syrup is highly process if you think of it that way (high heat is added to remove moisture and leave the concentrated xylem sap). 🙂

    • Anonymous says:

      Okay thanks. By the way these cinnabun cookies are amazing!!

  • wildlife says:

    These are the best low carb cookies ever! I will be making these again very soon!!!

  • Trisha says:

    Just finished making these. Mine do not look at all like the picture for the record. not horrible, just not so nice looking either. did not get 24 pieces. But the taste is phenomenal !! I think that with sticky dough like this it would take practice, so if you made them several times you’d then get the hang of the roll out and the roll up to get uniform cookies. Worth trying !
    My preschoolers are excited to get a “treat” with their breakfast on this Saturday morning. I heard the one say to the other ” do you smell that? That’s mommy baking. “

  • Anonymous says:

    Could I sub coconut oil for the butter?

  • Anonymous says:

    What could be used instead of whey and egg protein, have allergies to both?? Thanks, Evelyn

  • Thank you thank you so much for sharing your wonderful recipes :-):-) this exceeded my expectations tenfold! If it wasn’t for people like you, working out the nitty gritty tricks of low carb baking, low carbing would have been history for me long ago already :-):-). My dough was initially also a bit too sticky to think of rolling out so I added a couple of teaspoons (unblanched) almondmeal I made from some pulp left over from making almond milk. My biscuits came out looking beautiful, very close to the ones in your photo!

  • Fernanda says:

    I only have unflavored whey, how can I use it for this recipe?

  • sjanette says:

    I’ve just made them. Not beautiful, but taste nice! I used unflavored whey with a vanilla bean. But, I didn’t taste the vanilla. I will definitely make them again, but I will left out the butter in the filling and will freeze the first before cutting. Today the douh was to thin. But the taste is great! I only don’t know how to store them without making them softer. Do you know?

  • Nadine says:

    Maria, can I make them without the whey protein powder? Should I add more flour instead? If so, how much? Thank you!

    • cemmerich says:

      Not sure. The protein powder adds a texture you don’t get with nut flours. You could try a little more flour. 🙂

  • Nadine says:

    Great, thanks. Would psyllium husk work too? Maybe a mixture of additional flour and psyllium?

  • Emillea says:

    Due to stickiness I only ended up with 12 various sized ugly cookies. (Eating the dough may have also been a factor…)

    In the oven now. Smell delicious.

  • Emillea says:

    Maria, I am beginning to worry. I made these and your pumpkin muffins. Both smelled and tasted delicious before baking (batter). But when they were done, they were both dry, crumbling messes that lacked sweetness.

    Followed recipe to the T, with Swerve which I bought to use with your recipes.

    Help?

  • Paula says:

    I had no difficulty with stickiness of the dough, but I used silpat as my “plastic.” It made it SO EASY to roll up the dough in it. I make my own sushi, so I rolled it just like that (google how to roll sushi and it might help those having difficulty with rolling). I made everything, then froze the dough for 30 mins to make it easier to cut. And I sweetened the frosting with stevia and vanilla instead of Swerve (I ran out – had JUST enough for the dough and filling). It was yummy! THANK YOU for this recipe!!! 😀

  • Katherine says:

    I made these for the third time tonight and took them to my in-laws who are also trying (again) to do low-carb. They took one bite of the cookies and looked at me like “are you SURE these are low-carb?!” Then my MOL said, “Too bad they have artificial sweeteners in them….” and I was like “But they don’t!” 🙂 Needless to say, they loved them. Even my husband- who never “sugar-coats” anything- said he liked them and a lot better than a lot of carby cookies he’s had.

    There are two things that have helped me tremendously with this recipe. First, after spreading the cinnamon and rolling the dough into a big long roll, I put it in the freezer for about 20 minutes. Makes it soooo much easier to slice without getting frustrated with the dough squishing down with every cut. Second, I greased a muffin tin and put one cookie in each muffin cup instead of putting them all on a cookie sheet. This helped them to grow UP instead of OUT which made them look cuter and rounder and helped them not too fall apart so easily. I think next time I will also put some parchment paper in the bottom of each muffin cup and grease those for an even easier time getting them out.

    BTW this is actually the first time I made the cream cheese frosting part- these are delicious with or without it! Thanks so much!

    • Maria Emmerich says:

      Thanks! 🙂

    • Jenn says:

      Thank you for the tips, I wish I had read this before baking mine. I did freeze it before cutting though. They just spread out all over my baking sheet. Do they come out soft when you use the muffin tin?

    • Angelina says:

      Thanks for the tips Katherine! I wish I read them before I made them the first time though….they ended up such a sad looking mess. Your advice worked and my second batch looked as great as they tasted. BTW I used parchment baking cups (can find at whole paycheck) to line the muffin pan and they worked fine since they peel away so easily.

  • Andrea says:

    I made these but so stickly could not roll them so just put them on a cookie sheet and bake with cinnamon mixture. After 8 minutes–brown on edge but totally not cooked. Then I ended up scooping up dough and put them in a mixture cupcake pan, Then ended up coming out delicious. They are mixture cookies. Thanks for all your recipes. I have low carb most of my life but your recipes are the greatest. I am enjoying reading the Keto Adapted. Really gives me info for my husband who thinks I am crazy doing low carb. (This diet also helps since I have a gluten and lactose-free child and a ADHD child.) Last night I had fajitas and I used cabbage for the shells. My 9 yr old son declared that he LOVES raw cabbage. My kids eat lots of vegetables but I didn’t except his declaration. THANKS!

  • Pamela W says:

    These are wonderful! I encountered the stickiness, I believe it may be due to egg size, what size eggs do you use, Maria? I ended up just pressing them out into the rectangle on a cutting board between the plastic wrap and freezing for a few minutes before rolling. After rolling I put them in the freezer before cutting. Then when baking they spread like cookies. Everyone, even my brother, who doesn’t do anything non-sugar, like them!

    Thank you so much for all you do!

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