These almond flour-carob cookies are smooth and buttery, with just a hint of sweetness from honey or maple syrup. The pinwheels are easier to make than you might think, especially if you use your food processor to mix up the doughs.
- 2 cups almond flour
- 2 tablespoons arrowroot powder or cornstarch
- 1/2 teaspoon salt
- 5 tablespoons coconut oil (or butter) softened
- 1 flax egg = 1 tablespoon flax seed + 2 tablespoons water (or 1 egg at room temperature)
- 3 tablespoons raw honey (or maple syrup)
- 2 teaspoons vanilla extract
- 2 tablespoons carob powder (or cacao)
- In your food processor, combine the almond flour, arrowroot powder (or cornstarch) and salt and pulse until just blended.
- Drop in the coconut oil (or butter) and pulse until the fat is cut into the dry ingredients.
- Add the flax egg (or egg) and pulse – the dough will begin to gather into a ball. Pour in the maple syrup (or honey) and vanilla, and process until all is mixed together. Don’t over-process.
- Remove half the batter and place in a covered container.
- Add the carob or cacao powder to the remaining dough in the food processor and pulse until well mixed in. Remove from the food processor bowl and knead the dough a bit if needed to incorporate any carob powder that hasn’t gotten mixed in. Place the carob dough into a container.
- Refrigerate the two balls of dough for 1 hour. Alternatively, you can freeze the doughs for 30 minutes.
- Roll the vanilla dough into a 10-inch square between 2 pieces of parchment paper, then remove the top sheet.
- Repeat the process with the carob dough, then flip the carob dough on top of the vanilla dough.
- Trim the edge of the dough sandwich closest to you if it’s really ragged. Carefully roll the dough into a tight log. It can help start the rolling if you lift up the parchment paper and use it to curve the edge over, then keep nudging the roll to keep it from cracking.
- Wrap the rolled dough in the parchment paper, then freeze it for 30 minutes.
- Using a knife, cut the chilled dough into ¼-inch thick cookies and transfer each piece to a cookie sheet lined with parchment paper. The ends won’t make pretty pinwheels but they’ll still bake up plenty tasty!
- Bake at 325°F for about 12-15 minutes or until the top and edges start to turn brown.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack
Modified from this recipe for chocolate pinwheel butter cookies
Prep time doesn’t include time for chilling.
I made my flax egg with about a tablespoon less water than usual to keep my dough from being too moist, as otherwise you might want to bake the cookies an extra minute.
Keywords: cookies, pinwheel cookies, carob-vanilla cookies, almond flour cookies, gluten-free, dairy-free, vegan options