Recipe for Chocolate Pinwheel Cookies
This Paleo recipe for chocolate pinwheel cookies is perfect for Christmas, Hanukkah, or any festive lunch or dinner party. Making sweet treats the Paleo way will help you stay away from unhealthy dessert choices while also sharing with others how to have delicious, healthy, and nourishing sweets.
Preparation time: 1 hour, plus freezing time
Cooking time: 10 minutes
Yield: 20 servings
1/4 cup Paleo-friendly chocolate chips
2 cups blanched almond flour
2 tablespoons arrowroot powder
1/2 teaspoon salt
5 tablespoons pastured butter, softened
2 large room temperature egg yolks
3 tablespoons raw honey
2 teaspoons vanilla extract
2 tablespoons raw cacao powder
Preheat the oven to 325 degrees F and line a cookie sheet with parchment paper.
Melt the chocolate chips in a bowl over simmering water (double boiler). Set aside.
Mix the almond flour, arrowroot powder, and salt in a bowl.
In a separate bowl, whisk the butter, egg yolks, honey and vanilla. Using a rubber spatula, gently mix the dry ingredients and wet ingredients together, being careful to not overmix.
Shape half of the dough into a ball and set aside. To the remaining dough, add the cacao powder and melted chocolate and mix gently but thoroughly. Then shape the chocolate dough into a ball.
Press each dough into a disk and then wrap each dough disk separately in plastic wrap. Freeze for 30 minutes.
Roll the vanilla dough into a 10-inch square between two pieces of parchment paper.
Repeat the process with the chocolate dough, using fresh parchment, and then remove the top sheet of parchment from each square.
Flip the chocolate dough on top of the vanilla dough. Gently roll over the top with a rolling pin to make the dough pieces adhere to each other.
Trim the edges of the dough with a knife and then carefully roll the dough into a tight log. If you have trouble rolling the log, lift up the parchment paper and use it for leverage.
Freeze the dough for 30 minutes.
Cut the chilled dough into 1/4-inch-thick cookies and transfer each piece to the prepared cookie sheet. Bake for about 10 minutes, or until the top and edges start to turn brown.
Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack.
Per serving: Calories 128 (From Fat 91); Fat 10g (Saturated 3g); Cholesterol 26mg; Sodium 64mg; Carbohydrate 8g (Dietary Fiber 2g); Protein 3g.