Begin to prepare the filling. Melt 2 tbsp of dairy free butter. Set aside.

In small bowl mix filling (1/4 cup organic cane sugar and cinnamon). Set aside.

In a medium bowl whisk your flour, xathan, baking powder and salt together and set aside.

In bowl of stand mixer cream shortening and sugar together.

In small bowl add 2 tbsp of warm water to 1 tbsp of egg replacer. Stir and let sit one minute to thicken.

Add thickened egg replacer, vanilla extract to sugar/shortening mixture. Mix 1-2 minutes until combined.

Add dry ingredients to wet ingredients and mix to form a crumb like mixture.

Remove bowl from stand mixer, add 1/4 cup of cold water, and begin forming the dough by hand.

The additional tsp of cold water is optional. I always need it. As you keep mixing the dough by hand, your hands will naturally soften the shortening. You should not need more than an additional tsp of cold water.

Divide dough evenly into 2 portions.

Place one cookie dough ball in between 2 pieces of parchment paper and flatten it with a rolling pin 1/4 inch thick.

Spread a thin layer of melted butter on top of the flattened cookie dough, then sprinkle the sugar cinnamon mixture on top of that.

Gently pick up one edge of the cookie dough using the parchment paper and begin rolling the cookie dough into a log. Set on lined cookie sheet and repeat the steps with portion number 2.

Chill both cookie logs for 30 minutes.

Preheat oven to 350 degrees.

Bake for 11-12 minutes.

Remove from oven and let cool 10 minutes on cookie sheet. Transfer to wire rack.

When cookies are completely cooled slice them.

Make icing and drizzle over the top.

Once icing is dry, serve and enjoy!

Line 2 cookie sheets with parchment paper.

Measure then sift the powdered sugar.

Add coconut milk and vanilla to powdered sugar and stir until smooth.

Using a fork, drizzle each cookie on the cookie sheet with icing.

Rotate cookies after a few minutes to assist drying.

Once icing is dry, serve and enjoy!