This recipe is my take on the classic Chicago style pinwheel cookie. I grew up eating these cookies and was sad to see that Maurice Lenell went out of business. Hopefully this curbs your nostalgia. Enjoy!
"Maurice Lenell" Pinwheel Cookies Recipe | vegan, gluten free, christmas
Pinwheel christmas cookie recipe the Chicago way! These cookies are easy, impressive and plant based. But don't worry they're SUPER good.
Equipment
- Baking Sheet
- Silicone Baking Mat
- Mixing bowls
- Parchment Paper
Ingredients
- 1 1/2 cups gluten free all purpose flour I like bob's redmill
- 1 tsp baking powder
- pinch salt
- 1 cup cane sugar or coconut sugar
- 1 tbsp ground flaxseed meal for flax "egg"
- 3 tbsp water for flax "egg"
- 1 cup vegan butter, softened I like myokos brand
- 3/4 tsp almond extract optional, but HIGHLY recommended
- 2 tbsp cocoa powder optional
- 1 tbsp plant milk oat, almond, hemp, soy, cashew, etc
- decorating sugar optional
Instructions
- Combine 1 tbsp flaxseed meal with 3 tbsp of water to prepare flax "egg"
- In a large mixing bowl cream together vegan butter & sugar.
- Add flax "egg" and almond extract to wet ingredients.
- Add gluten free all purpose flour & baking powder to the wet ingredients.
- Mix until well combined.
- Divided dough in half.
- Add cocoa powder and plant milk to half of the dough.
- Mix well until the dough looks chocolate brown.
- Shape dough into rectangles & wrap each dough in cling wrap and chill in the fridge for 30 minutes.
- Use parchment paper to roll out each dough into 1/4 inch thickness.
- Place chocolate dough on top of white dough and use the parchment paper to slowly and tightly roll the dough into a pinwheel log.
- There may be cracks in the dough, but don't panic. You can "mush" it together once it's tightly wrapped in cling wrap to seal any imperfections.
- Place log in the fridge again for 30 minutes.
- Preheat oven to 350°F (180°C)
- Remove log from oven and cut into 1/2 inch thick cookies.
- Roll the edges in decorating sugar or sprinkles. (I use vegan butter to help it stick)
- Place a baking sheet lined with parchment paper or a silicone baking mat and bake for 10-15 minutes.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy with 3-5 days. store in airtight container.
Video
Notes
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