Gluten Free Dairy Free Pinwheel Cookies
Gluten and dairy-free pinwheel cookies that are such a holiday classic. Vanilla and chocolate all swirled together.
Ingredients
- 3/4 cup Earth Balance vegan “butter”, softened
- 3/4 cup white sugar
- 2 cups gluten free flour blend
- 1 tsp gluten free baking powder
- 1/4 tsp salt
- 2 tsp pure vanilla
- 1 large egg
- 1/4 cup gluten-free cocoa powder
Instructions
- 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 low/medium and mix well.
- Divide dough into 2 parts.
- Add cocoa powder to one of the parts and add back to stand mixer and mix until well blended in.
- Place each dough into a bowl and chill in refrigerator for at least an hour.
- 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 while waiting for oven to heat up.
- 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 11 minutes.
- Remove from oven and cool.
- Enjoy!
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