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Cinnamon Swirl Cookies


yield: 12-16 cookies



  • 2 ¼ cups GF flour blend (we like Bob’s Red Mill)
  • ½ cup monk fruit or coconut palm sugar
  • 3 sticks Culcherd It’s Not Butter Original, cold
  • ½ tsp baking powder
  • ¼ tsp Himalayan pink salt


  • 2 sticks Culcherd It’s Not Butter Cinnamon Swirl, room temperature
  • 4 tbsp monk fruit or coconut palm sugar
  • 2 tbsp ground cinnamon


  • 1 package Culcherd It’s Not Cheese Original, room temperature
  • ½ cup Swerve sugar-free powdered sweetener or powdered sugar
  • 2-4 tbsp water or non-dairy milk of choice


For the Dough

  • Preheat oven to 375 degrees F.
  • Combine flour, monk fruit, baking powder and salt in a bowl. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs.
  • Mix with your hands until the dough comes together. Set aside.

For the Filling

  • In a small bowl, mix together cinnamon swirl butter, monk fruit and cinnamon until combined. Set aside. For the Glaze
  • In a medium sized bowl, whisk together original cheese and Swerve powdered sweetener until combined.
  • Add water or non-dairy milk until mixture loosens up. You should be able to drizzle it with a spoon. Set aside.

For Assembly

  • Roll the dough out on a piece of parchment paper to a rectangle about ¼ inch thick.
  • Spread the cinnamon mixture over the dough going right to the edges.
  • Roll the dough up tightly using the parchment (as you would roll up a sushi roll). Use a dab of water to seal the edge of the roll.
  • Using a sharp knife, slice the roll into ¼ inch slices. Gently press them back into a circular shape and place them on a parchment lined baking sheet.
  • Bake for 10-15 minutes or until golden brown. They will firm up as they cool.
  • Once completely cooled, drizzle cookies with glaze. This works best when they are chilled.