These slice-and-bake chocolate pinwheel cookies make a wonderfully festive treat and kids love them. Because the dough contains no gluten, it does crack frequently as you are rolling it up but patches up easily and makes no difference to the end result. You can make the dough ahead and keep it in the freezer to make cookies whenever you get a craving! Just let the dough sit out for 15 to 20 minutes to soften slightly before slicing.
- 2 1/4 cups almond flour
- 3 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Swerve Sweetener
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp liquid stevia extract
- 2 tbsp dark cocoa powder such as Hershey’s Special Dark
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.
- In a large bowl, beat butter with sweetener until well combined. Beat in egg, vanilla and stevia extract, then beat in almond flour mixture until dough comes together.
- Divide dough in half and beat cocoa powder into one half until well combined.
- Roll out plain dough between two sheets of waxed paper to a rectangle about 8×9 inches. Do the same with the chocolate dough. Gently flip chocolate dough onto plain dough, matching it up as best you can. Press down gently to adhere and remove top layer of waxed paper.
- Use an offset spatula or sharp knife to loosen bottom of dough from waxed paper. Starting at a long side, gently roll up dough tightly, using the waxed paper to help lift the dough. It will crack as you roll it; simply patch it gently back together each time.
- Once the dough is rolled up, wrap in the waxed paper and place in freezer for 30 minutes.
- Preheat oven to 325F and line a large baking sheet with parchment paper. Using a sharp knife, cut cookie dough log into 1/4 inch slices, place on prepared baking sheet and press down with palm of hand to flatten out a little more. Bake 15 to 20 minutes, or until set and just barely beginning to brown around the edges.