Gluten Free Deep Dish
Cinnamon Roll Cookies
Cinnamon Rolls and Cookies are my two all time favorite desserts. So, I thought why not bring the best of both worlds into one baked good. The crust is basically a sugar cookie which I then loaded up with a simplified pecan pie filling. Then I topped each baked delight with Cinnamon Coconut Cream Cheese Frosting. These deep dish cookies are sensational. They really do taste a ton like a moist cinnamon roll- but possibly even better.
For those of you that have in your possession my first book- (The Essential Gluten Free Baking Guide Part 1) this Coconut Cream Cheese Frosting recipe can be found in the frosting chapter. Just add 1/2 Tsp Cinnamon to the recipe) This recipe is extra special and its gluten/dairy/soy/nut/egg free - and I'm afraid I can't share it here. For the rest of you- Below I will provide a simple cinnamon coconut whipped cream recipe.
Every time that I post a recipe calling for Blanched Almond Flour I get asked at least 8-10 times if coconut flour can be used as a substitute. Sadly, the answer always is no. So, sorry guys its not going to work here. For more information on how coconut flour works- I cant help but recommend my new books. They explain how it (and 12 other flours work) in much more detail.
If you cant have almonds- I suggest you experiment with other nut/seeds flours here only. A fabulous selection can be found at Nuts.com
To make this recipe Sugar Free. I like to use Xylitol or Erythritol Crystals in the cookies. Xylitol tends to make cookies a little extra moist and the Erythritol Crystals sometimes dry baked goods out. So I have found if I do a 50/50 mix of the two, my baked goods turn out perfect. For the Pecan filling I use a combination of one of these granulated sugars + a little vanilla stevia from Nunatruals (and only from nunatruals) This product is really compliments the pecans flavor. If you are not strictly sugar free I highly recommend using Sucanat or Palm Sugar as they both have a lovely caramel flavor that will also compliment the Pecans.
- 2 cups Blanched Almond Flour
- 1/2 Cup Granulated Sugar
- (Xylitol, Erythritol Crystals, Sucanat, Palm Sugar, Organic Cane Sugar etc.)
- 2 Tsp. Baking Powder
- 1 TBS Oil or Melted Butter
- 1 TBS Vanilla Extract
- 1/8 Tsp. Salt
- 2 TBS Milk (any variety) or Water.
- 1 Cup Toasted Pecans
- Granulated Sugar to taste.
- (I recommend a Brown Sugar Sub. Here like Palm Sugar or Sucanat) You may also add a little maple syrup. (see note above for sugar free)
- 1 Tbs Oil or Melted Butter
- 3 Tbs Milk (any variety)
- 1 Tsp. Vanilla Extract
- 2 Tsp. Starch (ie. Tapioca, Arrowroot or Cornstarch)
- 1 Tsp. Cinnamon
- pinch of salt
- Preheat oven to 325 degrees. Line 6 Muffin tins with cupcake liners OR get out 6 ramekins.
- Make Cookie Dough. Combine all ingredients and mix with your hands until it becomes a thick dough. (It won't seem like its going to come together at first)
- Press the dough into the cupcake liners or ramekins like you would a piecrust- leaving the centers empty.
- Make the Pecan Filling. In a small saucepan combine all the filling ingredients. Stir over low heat until mixture becomes thick. Give it a taste test and adjust the sugar to your liking. (use as much or little as you would like). Once thick spoon the filling into the 6 prepared cookie cups.
- Place in oven and bake 18-20 minutes until crust is lightly golden brown.
- Make Frosting. Use recipe from the Essential Gluten Free Baking Guide Part 1 OR simply place a can of heavy coconut milk from thai kitchen into the fridge to chill. Once cold, open the can and remove the top cream portion. Mix it with a little powdered sugar or liquid sugar and 1/2 Tsp. Cinnamon. Place on top of cookies.
Homemade powdered sugar can be made with any variety of granulated sugar by running it through a coffee grinder or processing it in your blender.
Top each cookie with a sprinkle of cinnamon!
A mini muffin pan could also be used here in which case you will end up with at least a dozen cookies. Baking time will need to be shortened- in this case also remove as soon as the crust becomes lightly golden. Make sure to always use cupcake liners as otherwise the cookies will stick to the pan.