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Gluten Free Dairy Free Pinwheel Cookies


  • 3/4 cup Earth Balance vegan “butter”, softened
  • 3/4 cup white sugar
  • 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend)
  • 1 tsp gluten free baking powder
  • 1/4 tsp salt
  • 2 tsp pure vanilla
  • 1 large egg
  • 1/4 cup cocoa powder


  • In a stand mixer beat the vegan “butter with the sugar until creamy.
  • Add the vanilla and egg and beat again.
  • Scrape sides of bowl to incorporate all.
  • Add in the gluten free flour, salt and baking powder and mix on low speed.
  • Increase speed to medium/high and mix well.
  • Divide dough into 2 parts.
  • Add cocoa powder to one of the parts and mix in well.
  • Place each dough into a bowl and chill in refrigerator over night.
  • Roll each dough on a sheet of parchment paper. 
  • Use a bit of gluten free flour to prevent dough sticking to rolling pin.
  • Invert rolled chocolate dough onto the rolled vanilla dough.
  • Roll up the cookie dough like a jelly roll.
  • Wrap up with saran wrap and place roll in refrigerator.
  • Chill for at least an hour.
  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Remove dough from refrigerator and slice the dough into disks.
  • Place disk onto cookie sheets and bake for 12 minutes.
  • Remove from oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!