Cinnamon roll chocolate chip cookie dough bars. (Gluten, grain, and dairy free)

Cinnamon roll meets chocolate chip cookie dough bar. Breakfast and dessert in one. Made with tigernut flour and coconut flour and sweetened with maple and monk fruit keeping these bars low in sugar. Can be made egg-free.




  • 2/3 cup coconut flour (2 3/4oz)
  • 1/4 cup tigernut flour (1 oz)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons maple syrup ( 1 1/2oz)
  • 2 tablespoons monk fruit
  • 1 teaspoon vanilla extract (optional)
  • 2 whole eggs or 2 flax gels (3 tablespoons flax meal with 6 tablespoons water)
  • 1/3 cup chocolate chips
  • 8 tbsp coconut oil, semi solid (4 oz)
  • 24 tablespoons water

Cinnamon mix

  • 1/3 cup coconut sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon oil


  • 1/4 cup coconut butter
  • 12 tablespoons maple syrup
  • 12 tablespoons water if needed


Make the cookies

  1. Preheat oven to 350 degrees.
  2. In a large bowl, place all your dry ingredients. Stir.
  3. Next add in coconut oil and eggs (or flax egg)
  4. Stir together. Add in your chocolate chips and stir.
  5. End with adding in your water. Add enough until the batter starts holding together. You want it to be on the thick side.
  6. Grease a 9×5 bread loaf pan.
  7. Spread half the cookie dough on the bottom.

Make cinnamon mix

  1. Mix all ingredients together.
  2. Sprinkle most of the cinnamon mix on top of the cookie dough.
  3. Then spread the remaining cookie dough on top carefully.
  4. Bake for 16-20 minutes.
  5. Let cool a few minutes before removing from pan.

Make frosting

  1. Mix everything together. Add water until desired consistency.
  2. Remove cookie dough from pan.
  3. Spread frosting on top of cookie bars.
  4. Sprinkle with remaining cinnamon sugar mix.
  5. Slice and enjoy.