Chocolate & Vanilla Pinwheel Cookies! (gluten,grain,egg,nut free with dairy free and sugar free options)
These pinwheel cookies are so pretty to look at there is no way you would ever dream of frosting them... not to say that you couldn't! They are just such shining stars all on their own, I could not imagine covering up what makes them so impressive to look at. Now I will tell you, this particular recipe definitely has that wow factor that you may be looking for but it will require a bit of patience on your part. To achieve the look of the perfect pinwheel you will need to make sure your chocolate and vanilla 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. So if there is just one slightly tedious cookie recipe you make this year, I think you will surely be satisfied with your choice of this one!
Yield: 14-16 cookies
· 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 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 between two sheets of parchment paper. 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.
4. To the dough remaining in the bowl 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.
5. Use a large dinner plate or cutting board under the rolled vanilla dough layer to help transfer and flip onto the chocolate layer, lining up the layers as evenly as possible.
6. 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.
7. 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.
8. 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.