Chocolate & Mint Pinwheel Cookies! (gluten,grain,egg,nut free with dairy free and sugar free options)
These cookies taste awesome- they are essentially a sugar cookie flavored with peppermint and chocolate. They are lots of fun to make but do require a little extra time to make. . To achieve the look of the perfect pinwheel you will need to make sure your chocolate and mint dough layers are the same size and line up evenly when you stack them. You will also need to take your time and be patient while rolling the dough into a log, the more tightly you roll, the better your layers will hold together when you slice, and the prettier your pinwheel will be.
1 cup granulated organic cane sugar, coconut sugar or granulated xylitol (160g)
· 3/4 cup coconut flour (126g)
· 3/4 cup tapioca starch (99g)
· 2 tsp baking powder
· 1/4 tsp sea salt
· 1 cup palm shortening (192g)
· 5 tbsp unsweetened applesauce (76g)
· 1 tbsp vanilla extract
additions for mint layer
· 1 1/2 tsp mint extract
· green food coloring
additions for chocolate layer
· 1 1/2 tbsp cocoa powder
· 1/2 tbsp unsweetened applesauce
1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
2. In a large bowl for a stand mixer whisk together the sugar, coconut flour, tapioca starch, baking powder and sea salt until combined. Add in the shortening and whisk on medium speed until incorporated and many small balls form. Add in the applesauce and vanilla and mix until dough forms, about 2 minutes. You may want to use the paddle attachment for the last mix.
3. Divide your formed dough in half, keeping half in the bowl and placing half in a separate bowl.
4. Add the mint extract and green food coloring to the dough in the mixer and mix until combined. Place the mint dough in between 2 pieces of parchment paper and roll out the vanilla layer to about 1/8-1/4 inch thickness, use the sides of the parchment paper to fold the dough into a 12 inch by 7 inch rectangle, set aside.
5. Take the other half of the dough and place back into the mixer. Add the cocoa powder and applesauce, mix until well incorporated. Roll out the chocolate layer to about 1/8-1/4 inch thickness, use the sides of the parchment paper to fold the dough into a 12 inch by 7 inch rectangle.
6. Use a large dinner plate or cutting board under the rolled mint dough layer to help transfer and flip onto the chocolate layer, lining up the layers as evenly as possible.
7. Remove the top layer of parchment and using the bottom parchment to help you, begin to roll the layers of dough up and away from you. Be sure to take your time and roll the dough tightly until a log of dough has formed.
8. Using unflavored dental floss, slice off a thin layer of dough from each end to begin with clean slices, and then use the floss to cut 1/2 inch sliced cookies.
9. Place the slices on the prepared baking sheet and place into the oven. Bake for 15 minutes and allow the cookies to cool COMPLETELY before removing from the cookie sheet or they will crumble apart.