Vegan Pinwheel Cookies
These vegan pinwheel cookies are made with swirls of chocolate and vanilla dough baked until soft on the inside with golden crisp edges.
Ingredients
Vanilla Dough
- 1½ cups (180 g) unbleached all-purpose flour spooned and leveled
- ⅓ cup (67 g) granulated cane sugar
- ¼ cup (30 g) confectioner’s sugar
- ⅛ teaspoon salt
- ⅓ cup (75 g) vegan butter or margarine stick or block, not unsalted, cubed and frozen
- 1 teaspoon vanilla extract
- 3 tablespoons plant milk I used oat milk
Chocolate Dough
- 1¼ cups (150 g) unbleached all-purpose flour
- 2 tablespoons (10 g) Dutch-processed cocoa powder
- ⅓ cup (67 g) granulated cane sugar
- ¼ cup (30 g) confectioner’s sugar
- ⅛ teaspoon salt
- ¼ cup (56 g) vegan butter or margarine stick or block, not unsalted, softened slightly
- 1 teaspoon vanilla extract
- 4 tablespoons plant milk I used oat milk
Instructions
- Make the vanilla dough by adding the flour, sugars and salt to the bowl of a food processor. Pulse 3 to 4 times to combine.1½ cups unbleached all-purpose flour, ⅓ cup granulated cane sugar, ¼ cup confectioner’s sugar, ⅛ teaspoon salt
- Add the vegan butter cubes and pulse until the mixture looks like fine crumbs.⅓ cup vegan butter or margarine
- Add the vanilla. Gradually stream in the plant milk while the food processor runs until a soft dough is formed. Add more plant milk if needed.1 teaspoon vanilla extract, 3 tablespoons plant milk
- Shape the dough into a disc and wrap it with cling film. Refrigerate it while you make the chocolate dough.
- Make the chocolate dough by repeating the steps of the vanilla dough and adding the cocoa powder with the flour.1¼ cups unbleached all-purpose flour, 2 tablespoons Dutch-processed cocoa powder, ⅓ cup granulated cane sugar, ¼ cup confectioner’s sugar, ⅛ teaspoon salt, ¼ cup vegan butter or margarine, 1 teaspoon vanilla extract, 4 tablespoons plant milk
- Shape the dough into a disc and wrap it with cling film. Place it in the refrigerator and remove the vanilla dough.
- Roll out the vanilla dough between two sheets of parchment paper, lightly dusted with flour. Roll the dough to about 8 by 12 inches and ¼-inch thick.
- Remove the chocolate dough from the fridge and repeat the rolling step with another sheet of parchment paper.
- Remove the parchment paper and carefully place the chocolate dough on top of the vanilla dough. Starting from the shorter side, tightly roll the dough together like a jellyroll. Wrap it tightly in plastic wrap and chill for 2 hours or until firm (overnight is recommended).
- Adjust the oven rack to the middle position and preheat to 350°F/180°C. Line cookie sheets with parchment paper.
- Slice the chilled dough into ¼-inch thick slices and place them on the cookie sheets spaced 1 inch apart.
- Bake the cookies in batches for 8 to 10 minutes or until they are just set and crips on the edges. Cool for 5 minutes on the tray before transferring them to a cooling rack.
Nutrition
Serving: 1cookie | Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 41mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 6IU | Calcium: 6mg | Iron: 1mg