Easy No Bake Cinnamon Roll Cookies that are fudgy, soft, and so yummy. With only 4 simple ingredients, these no bake energy balls are made with raw cashews and sweetened by medjool dates.

No bake Cinnamon roll cookie dough balls sprinkled with pecans in a round white ball.

This no bake cinnamon roll cookie recipe has been a LONG-awaited flavor requested by my husband Tom!

And if I can say it myself, I nailed it! 

These No Bake cookie dough bites are the perfect energy bites before a workout or an afternoon pick me up.

As you might know, no bake energy bites are definitely a favorite of mine.

These No Bake Brownies are the perfect freezer-friendly snack and these Peanut Butter Chocolate Bars has been a show stopper for years. 

But now, let’s get to these No Bake Cinnamon Roll Cookies.

A Serving ball filled with raw cinnamon roll cookies that has been drizzled with healthy coconut butter and toasted pecans. Someone has taken a bit from one off the balls.

Why I love these No Bake Cinnamon Roll Cookies

There are so many reasons to love these cinnamon roll energy bites!

1. Super easy to make
Chuck everything into a food processor, roll into balls, and done! Easy right?

2. Quick to Make with no baking time
Besides the time that you allow the cashews to soak, prepping these ediable cookie dough balls seriously takes 10 minutes! 

3. Only 4 ingredients
That’s right. All you need is 4 whole-foods ingredients. Of course if you need the additional “icing” option, I got you too.

4. Freezer friendly
These gluten-free No Bake Cinnamon Roll Cookies are actually best straight out of the freezer. The texture is just perfect when really cold and fudgy.

There are 8 vegan cookies dough balls on a baking sheet. They have just been drizzled with a dairy free maple coconut glaze.

1. Raw Cashews

The base for these No Bake Cinnamon Roll Cookies is made of raw cashews. Before being used for this recipe they need to be soaked in water with a pinch of salt, either overnight or in hot water for 2 hours. 

2. Medjool Dates

To make this vegan energy bite recipe sweet and almost caramel-like in flavor, I’m using pitted Medjool dates. I love using dates as a natural sweetener. It also gives these cinnamon cookie dough bites an amazing texture. 

3. Coconut flour 

To bind this raw and gluten-free recipe together I’m using coconut flour.

And another reason why coconut flour is preferred over regular wheat flour is that it doesn’t have to be baked before consumed, which means that it’s perfect for no bake desserts.

4. Cinnamon

To flavor this no bake cookie dough and give them the distinct cinnamon roll flavor, you guessed it, I’m using cinnamon.

And you don’t need much, this spice is deliciously powerful.

Two pictures next tot each other. on the left, there is a food processor with cashews and Medjool dates in it. On the right it has been pulsed together to a smooth dough

These energy packed no bake cookies are made in only a few easy and quick steps.

First, start with soaking raw cashews in cold water with a pinch of salt overnight or in hot water for two hours. Drain and rinse.

The purpose of soaking is to soften the cashews for softer and fudgier texture.

Then, pit the Medjool dates and add them together with the soaked cashews and cinnamon to a food processor or a high-speed blender. 

Pulse until smooth and doughy. You might have to use a spatula to push down the dough from the edges. Especially if you are using a tall blender. 

Then, add coconut flour. Blend again. Depending on the texture of the dates and the soaked cashews, you may need an additional 1 – 2 tablespoon of it.

Now, let the raw cinnamon cookie dough rest in the fridge for 1 hour.

Lastly, scoop the chilled dough into balls. To make a cookie shape, you can lightly press down the ball until flat and round. 

Drizzle melted coconut butter or my Vegan Cashew Cream Cheese Frosting on top.

The best way to serve no bake Cinnamon Roll Cookies

Raw vegan Cinnamon roll cookie dough balls drizzles with healthy cream cheese frosting and sprinkled with pecans in a round white ball.

As with any cinnamon roll, these No Bake Cinnamon Roll Cookies will be extra special with icing!

My Vegan Cashew Cream Cheese Frosting is as good as it gets. It will be perfect on top of these No Bake Cinnamon Roll Cookies.

You could also drizzle melted coconut butter onto these edible cookie dough bites for a quick, easy and delicious topping.

Or for an extra sweet topping try making a Maple Coconut Butter Glaze!

Just melt 3 tablespoons of coconut butter and stir it together with 1 tablespoon of maple syrup. Drizzle on top!

Variations of these no bake cinnamon rolls 

There are fudgy and gooey cookie dough balls on a plate. There has been one bite taken from one of the vegan healthy cinnamon cookies

I like switches my recipes up a bit after a while. For example you can make:

Protein Energy Bites
Add your favorite protein powder to this recipe and you have a killer post-workout snack! 

My favorite protein power is this one: Nuzest Clean Lean Protein (Pea Protein).

Nutty Cookie Dough Bites
You could also fold in some chopped walnuts or pecans to the vegan raw cookie dough and get a delicious nutty twist to this recipe. 

No Bake Chocolate Chip Cookie Dough Bites
Omit the cinnamon and fold in some mini chocolate chips to this fudgy cookie dough. 

Oatmeal Cinnamon Roll Cookies
Use oat flour instead of coconut flour to add in some complex carb and hearty oatmeal flavor.

A Serving ball filled with cinnamon colored energy bites that has been drizzled with coconut butter

You can store these gluten-free energy bites in an air-tight container either in the fridge or in the freezer. 

I prefer to store them in the freezer and they will lightly thaw to the perfect texture in 30 seconds.

You can store these No Bake Cinnamon Roll Cookies in the freezer for 2 months, if they will last that long that is. 

And now to the fun part. Scroll down to the recipe and start making these delicious raw cinnamon roll cookies!

And when you are done, leave me a comment below and let me know what you think!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Pinterest picture of No Bake Cinnamon Roll Cookies. The raw cookie dough balls are drizzled with vegan cream cheese frosting

No bake Cinnamon roll cookie dough balls sprinkled with pecans in a round white ball.

Get the recipe:No Bake Cinnamon Roll Cookies {4 Ingredients}

With only 4 simple ingredients, these no-bake cinnamon roll cookies are made with raw cashews and sweetened by Medjool dates.
5 stars (5 reviews)

Ingredients

  • 2 cups raw cashew, soaked
  • 8 – 10 large medjool dates, pitted
  • ½ tsp cinnamon
  • 2 tbsp coconut flour
  • 3 – 4 tbsp coconut butter, melted * (optional topping)

Instructions 

  • Start with soaking raw cashews in filterd water with a pinch of salt overnight or in hot water for two hours. Drain and rinse.
  • Add Medjool dates, soaked cashews and cinnamon to a food processor or a high speed blender. 
  • Pulse until smooth and doughy. You might have to use a spatula to push down the dough from the edges.
  • Add coconut flour. Blend again. Depending on the texture of the dates and the soaked cashews, you may need additional 1 – 2 tablespoon of it (or until the dough doesn’t appear to be runny)
  • Let the raw cinnamon cookie dough rest in the fridge for 1 hour to firm up a little bit.
  • Scoop the chilled dough into cookie dough balls. **
  • Drizzle some melted coconut butter, sprinkle some more cinnamon on top and enjoy! 

Notes

  1. * Top these No Bake Cinnomon Roll Cookies with my Vegan Cashew Cream Cheese Frosting. It will make them extra special.
  2. ** You can also lightly press down the dough to form more of a cookie shape.
  3. For Keto Option: replace the Medjool dates with 3-4 tbsp keto-friendly liquid sweetener. And decrease the coconut flour to 1-2 tbsp.
Serving: 1g, Calories: 287kcal, Carbohydrates: 26g, Protein: 6g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Sodium: 9mg, Fiber: 5g, Sugar: 16g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.