Cinnamon Bun Cookies

Cookie Base:

• 1 cup coconut oil
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract
• 2 1/2 cups whole-grain spelt flour
• 2 tbsp ground flaxseed
• 1/4 tsp sea salt

Cinnamon filling:

• 3 tbsp coconut oil
• 2 tbsp whole-grain spelt flour
• 1 tbsp ground cinnamon
• 2 tsp pure maple syrup
• 1 tsp pure vanilla extract

Cashew Cream Icing, optional:

• 1 cup unsalted raw cashews
• 3 tbsp pure maple syrup
• 2 tbsp coconut oil
• 1 tsp pure vanilla extract

1. Prepare cookie base: In a medium bowl using an electric hand mixer on medium speed, combine coconut oil, maple syrup and vanilla. Mix until fully combined, about 2 minutes. In a small bowl, whisk together flour, flaxseed and salt. Using hand mixer on medium-low, slowly mix the dry ingredients into the wet.
2. On a flat, dry and floured surface using a rolling pin, roll out dough to a 12 x 12-inch square.
3. Prepare filling: In a small bowl, using hand mixer on medium speed, combine all filling ingredients. Spread filling evenly over square of dough. Ensure that top of dough is completely coated with filling. Roll dough into a log, wrap in parchment paper and place in the freezer for 20 minutes, until dough is firm and sliceable.
4. Preheat oven to 375°F and line 2 baking sheets with parchment paper.
5. Slice log evenly into 24 rounds and place cookies on prepared sheets. Bake for 12 minutes, or until cookies are golden brown.
6. Prepare icing (if using): In a food processor, add all icing ingredients plus ¼ cup water. Process until smooth. Drizzle icing over cookies. Allow to set before packaging cookies in plastic wrap.