These impressive Cookie Dough Cruffins are as easy to make as they are delicious. Think soft, golden layers of gluten-free croissant-style dough swirled with high-protein, refined sugar free cookie dough, melty chocolate chips in every bite, and finished with the dreamiest brown butter, date sugar glaze. It’s your favorite bakery treat made nourishing—without losing any of that gooey, pull-apart magic. Plus it takes no time to come together (no folding or proofing the dough!).

High-protein cookie dough cruffins made with gluten-free croissant dough and melty chocolate chips, fresh from the oven and glazed with brown sugar and brown butter for a healthier dessert option

I’ve been obsessed with all things cookie dough lately, so I’m rolling with it (literally) with these super easy yet seriously impressive cookie dough cruffins. Flaky, buttery gluten-free croissant dough wrapped around my high-protein, refined sugar-free cookie dough, studded with melty chocolate chips, and finished with the dreamiest brown butter brown sugar glaze. They’re the kind of dessert that looks bakery-level but is simple enough to whip up at home.

I know I’m a little late to the game…cookie croissants had their moment awhile ago. But this isn’t just a croissant… it’s a cruffin. And honestly? I think it’s better. The cinnamon roll shape means you get those buttery, flaky layers plus gooey cookie dough in every single bite. Let’s just say now that I’ve done it, I’m never going back. This recipe has me in a full-on chokehold.

Watch Me Make Cookie Dough Cruffins

Plus, it’s perfectly crisp and flaky on the outside, with a melty, chocolatey cookie dough center that literally melts in your mouth. It really doesn’t get better than that… but wait—it actually does. This version is made with einkorn flour (hello, easier digestion), grass-fed butter, creamy greek yogurt, and just a touch of maple syrup. It’s higher in protein, refined sugar free, and lets you satisfy those bakery-level cravings with a nutrient-dense, whole food version that’s not missing a thing.

Detail shot of the layered, croissant-like gluten-free dough used to create cruffins, wrapped around protein-packed chocolate chip cookie dough and baked to perfection

Why You’ll Love This Recipe

Wholesome Ingredients
These cookie dough cruffins are packed with protein, healthy fats, and made with easier-to-digest einkorn flour—so they don’t just taste amazing, they fuel your body from the inside out.
Effortless to Make
No folding, no proofing, no stress. This “lazy” croissant dough comes together with minimal effort and slightly less butter than the traditional kind, without sacrificing that flaky texture you love.
Gut-Friendly & Customizable
Made with einkorn flour, these cruffins are a better-for-you option that many people with gluten sensitivities (NOT CELIAC) can still enjoy. Plus, they’re easily made dairy free—just sub in your favorite plant-based yogurt and butter.

Top view of warm, golden brown cookie dough cruffins on parchment paper with a small bowl of brown butter glaze and scattered chocolate chips

What You’'ll Need

Einkorn Flour - An ancient grain and one of the purest forms of wheat. Unlike conventional wheat, einkorn hasn’t been hybridized or heavily sprayed with chemicals. It’s naturally easier to digest for many people with gluten sensitivities (but not suitable for celiac). If you are diagnosed celiac, you can easily swap in a 1:1 gluten-free baking flour.
Salt
Grassfed Butter - Opt for grassfed butter for better flavor and higher nutrient density, including fat-soluble vitamins like A, D, and K2. Dairy free works if needed.
Water
Greek Yogurt - Use a thick, full-fat Greek yogurt—grassfed if possible—for added creaminess, moisture, and a protein boost. It also helps tenderize the dough without making it greasy. Coconut yogurt is a great dairy free swap!
High Protein Cookie Dough - Get my recipe HERE!
Chocolate Chips - The melty middle layer that makes each bite irresistible. Use dairy-free if needed.
Date Sugar - A mineral-rich, whole food sweetener that mimics brown sugar in flavor but keeps things refined sugar-free. Perfect for that glossy brown butter glaze.
Egg - Brushed on top for that bakery-style golden crust—skip for a fully egg-free version, or sub with plant milk + maple syrup.

Close-up shot of the inside of a gluten-friendly cookie dough cruffin revealing layers of flaky dough, melty chocolate chips, and creamy protein cookie dough center.

How To Make

Prepare the einkorn croissant dough. Whisk together the greek yogurt and water. In a large bowl, whisk together the einkorn flour and salt. Add the butter and mix. Add the greek yogurt mixture and stir. Then knead with your hands until there are no dry bits of flour.
Wrap in plastic wrap and roughly shape into a rectangle. Place in the fridge for 30 minutes to chill.
Place the dough onto a floured surface and roll out into a large rectangle.
Place the cookie dough on top and press into an even layer. Sprinkle over the chocolate chips.
Cut the dough into strips and roll it up like a cinnamon roll.
Refrigerate for 30 more minutes.
Preheat the oven to 375F. Whisk the egg in a small bowl. Place the cruffins in a buttered round pan and brush the egg wash over top. Sprinkle with a little bit of date sugar.
Bake for 15-20 minutes until golden brown and crispy.
While the cruffins are baking, prepare the glaze buy browning the butter. Whisk in the date sugar until disolved. Pour the warm glaze over the cruffins.
Allow to cool slightly and enjoy!

Recommended Tools

Round Cake Pan - I love Caraway for a nontoxic option (Code: SARI)
Rolling Pin
Plastic Wrap
Pastry Brush
Small Saucepan - I love Caraway for a nontoxic option (Code: SARI)
Glass Mixing Bowls
Kitchen Scale

Close-up of a cookie dough cruffin topped with brown butter glaze slowly dripping down flaky einkorn layers, filled with rich chocolate chip protein cookie dough.

Frequently Asked Questions

Do I need to laminate the dough like a real croissant?
Nope! This dough is way more low-maintenance. You’ll still get a soft, slightly layered texture from the butter, but no intense folding or chilling between layers. Just roll it once, shape, and you’re golden.
Why use einkorn flour?
Einkorn has a mild, naturally sweet flavor and is easier to digest than modern wheat for many people. It’s higher in protein and lower in gluten, which makes it a nice option for those who are sensitive — but it still bakes up tender and rich.
Can I swap the einkorn for something else?
You can try all-purpose flour, but the texture and flavor will change. Einkorn is more delicate and buttery-tasting, which makes it perfect for these cruffins. If you do sub, go by weight and keep an eye on moisture — einkorn absorbs less liquid than standard flours.
Why do I chill the dough?
A quick chill helps the butter firm up so the dough is easier to roll and shape. It also helps create a flakier texture in the final bake. You don’t need a long chill, just enough to make the dough manageable.

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