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maurice lennell pinwheel cookie recipe

"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.
Prep Time 15 mins
Cook Time 10 mins
Resting Time 1 hr
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 20 cookies

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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