Chocolate SunButter Pinwheel Cookies (Gluten-Free, Dairy-Free, Nut-Free)

Everything is awesome with chocolate – am I right??? These Chocolate SunButter Pinwheel Cookies are a variation of my Strawberry Almond Butter Pinwheel Cookies (which are great even without chocolate!) Not only is this variation gluten, grain, dairy, and soy-free, but can be made nut-free as well! These Pinwheel Cookies are made with Pascha Chocolate, a brand known for their high quality, allergen-free chocolate, and SunButter, which is simply sunflower seeds pulverized into a creamy spread. Rolled into a “pinwheel” design, then topped with roasted sunflower seeds (or nuts,) these cookies are not only scrumptious, they’re full of healthy, “real food” ingredients! Fun, delicious, and a gorgeous treat to serve for your next brunch, or as a dessert any time!

*Any nut butter can be used instead of SunButter if nuts are preferred and tolerated.

Let’s make Chocolate SunButter Pinwheel Cookies

*Printer-friendly recipe below*

Click on any needed non-perishable ingredient listed below to order online:

Ingredients for cassava flour dough:

-1 1/2 cups Otto’s Cassava Flour

-2 tablespoons organic 100% maple syrup

-1 organic, cage-free egg (I use duck eggs since I’m sensitive to chicken eggs, but either can be used.)

-1/2 teaspoon baking soda (I use Bob’s Red Mill)

-1/2 teaspoon xanthan gum (I use Bob’s Red Mill.)

-1 teaspoon pink Himalayan salt

-1/2 cup Spectrum Organic Vegetable Shortening

-1/2 cup filtered water

–parchment paper

I use Otto’s Cassava Flour for all of my grain-free baking!

It’s available in small specialty markets or online here.

Otto’s Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound

What makes this crust so flakey and delicious?

Spectrum Organic Vegetable Shortening. Click picture below to check it out:

Ingredients for filling:

-1/2 cup Organic SunButter (a nut-free, creamy spread made from pulverized sunflower seeds.) *Almond or peanut butter can also be used if nuts are tolerated.

-1/4 cup sunflower seeds. (I use Trader Joe’s Roasted, Unsalted Sunflower Seeds.)

-1 teaspoon cinnamon – divided (I use Primal Palate Cinnamon.)

-1/2 cup melted chocolate. (I use Pascha Organic Dark Chocolate Baking Chips – either 55% cacao or 85% depending on the palate of my audience.) The higher the cacao, the less sweet the cookie. 55% is most typical of the sweetness of the average chocolate chip. Pascha chocolate chips even come in 100% cacao!

Pascha Organic Allergen-Free Dark Chocolate Chips – 55%, 85% and 100% Cacao

Topping ingredients:

-1 organic cage-free egg (for an egg wash.) Whisk, then brush over rolled-up cookies to give them a golden color when baked.

-1/4 cup sunflower seeds  (I use Trader Joe’s Roasted, Unsalted Sunflower Seeds.)

-1/4 teaspoon cinnamon (I use Primal Palate Cinnamon.)

Click below to explore Primal Palate Organic Cinnamon and other amazing seasonings

To make cassava flour dough: In a large bowl, blend Otto’s Cassava Flour, baking soda, xantham gum, and salt. In a second bowl, whisk egg, then add organic maple syrup and water. Combine contents of the two bowls. Add Spectrum Organic Vegetable Shortening and blend until a dough is formed. Once mixing with a spoon becomes too difficult, use hands to fully incorporate ingredients. (A stand mixer can also be used.)

Making dough into Pinwheel Cookies: Divide dough into 2 equal balls. Roll out each dough ball between 2 pieces of parchment paper to form the base of the Pinwheel Cookies.

Spread half of the Organic SunButter (1/4 cup) on top of each piece of rolled-out dough, leaving a 1/2 inch plain edge along one side. (This will prevent filling from overflowing over the top of the pastry when being rolled up.)

Place half of the melted chocolate (1/4 cup) directly on top of the Sunbutter for each of the two rolled-out pieces of dough.

Sprinkle each rolled-out dough with half of the cinnamon, and half the roasted sunflower seeds (or nuts.)

Starting with the end where the SunButter and chocolate were spread right up to the edge, tightly roll dough from one end to the other like a jelly roll. I find it helpful to lift parchment paper to guide the dough. *Make sure to roll up your pinwheel cookies before allowing the chocolate to dry and become stiff.

Ensure that pinwheel log is rolled-up as tight as possible (no air within the log.)

Wrap Chocolate SunButter Pinwheel Cookie logs tightly in either parchment or plastic wrap and place in freezer for one hour. (I prefer using the same parchment I just used to roll out dough. This prevents waste as well as provides a non-toxic wrap for my logs as compared to plastic wrap.) Placing Pinwheel logs into the freezer is needed to firm up ingredients so they will hold their shape during slicing into individual cookies. This will enable the creation of the pinwheel design. If sliced at room temperature, layers blend together during slicing. If frozen for longer than 1 hour, dough becomes brittle and crumby during slicing. If this occurs, simply leave log out on the counter for a few minutes before continuing to slice.

Remove logs from freezer, unwrap and place on cutting board. Use a sharp knife to slice each log into 12 Chocolate SunButter Pinwheel Cookies. Test readiness for slicing by starting at one end (since each end is unlikely to form a perfect pinwheel design.) It’s the proper temperature for slicing when a sharp knife easily slices through log without the dough crumbling or log losing its shape.

Place Pinwheel Cookies onto a cookie sheet lined with parchment paper. (The same piece of parchment can be wiped clean and re-used.)

Whisk an egg and brush top of each cookie with egg wash. Sprinkle with cinnamon and top with sunflower seeds.

Lay each cookie down, pinwheel design facing up (and down) during baking.

Place in a preheated oven and bake at 350 degrees for 20-25 minutes, until edges begin to brown.

Enjoy as a delectable dessert or as a pastry at your next brunch!

These Chocolate SunButter Pinwheel Cookies freeze well – to be honest my husband and I love eating them right out of the freezer – FROZEN!

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Chocolate SunButter Pinwheel Cookies

Prep Time

1 hr 30 mins

Cook Time

25 mins

Total Time

1 hr 55 mins

 

Everything is awesome with chocolate - am I right??? These Chocolate SunButter Pinwheel Cookies are a variation of my Strawberry Almond Butter Pinwheel Cookies (which are great even without chocolate!) Not only is this variation gluten, grain, dairy, and soy-free, but can be made nut-free as well! They're made with Pascha Chocolate, a brand known for their high quality, allergen-free chocolate, and SunButter, which is simply sunflower seeds pulverized into a creamy spread. (Any nut butter can also be used if nuts are tolerated.) Rolled into a "pinwheel" design, then topped with roasted sunflower seeds (or nuts,) these cookies are not only scrumptious, they're full of healthy, "real food" ingredients! Fun, delicious, and a gorgeous treat to serve for your next brunch, or as a dessert any time!

Course: brunch, Dessert, Snack

Cuisine: dairy-free, gluten-free, grain-free, nut-free, soy-free

Keyword: cookie

Servings: 24

Author: Lauren from Crazy For Yuca

Ingredients

Ingredients for cassava flour dough:

• 1 1/2 cups Otto's Cassava Flour
• 2 tablespoons organic 100% maple syrup
• 1 organic cage-free egg (I use duck eggs since I'm sensitive to chicken eggs, but either can be used.)
• 1/2 teaspoon baking soda (I use Bob's Red Mill)
• 1/2 teaspoon xantham gum (I use Bob's Red Mill)
• 1 teaspoon pink Himalayan salt
• 1/2 cup Spectrum Organic Vegetable Shortening
• 1/2 cup filtered water
• parchment paper

Ingredients for filling:

• 1/2 cup Organic SunButter - divided (a nut-free, creamy spread made from pulverized sunflower seeds. *Almond or peanut butter can also be used if nuts are tolerated.)
• 1/4 cup sunflower seeds - divided (I use Trader Joe's Roasted, Unsalted Sunflower Seeds.)
• 1 teaspoon cinnamon - divided (I use Primal Palate Cinnamon.)
• 1/2 cup melted chocolate - divided (I use Pascha Organic Dark Chocolate Baking Chips - either 55% cacao or 85% depending on the palate of my audience. The higher the cacao, the less sweet the cookie.)

Topping ingredients:

• 1 organic cage-free egg (for an egg wash. Whisk, then brush over rolled-up cookies to give them a golden color when baked.)
• 1/4 cup sunflower seeds (I use Trader Joe's Roasted, Unsalted Sunflower Seeds.)
• 1/4 teaspoon cinnamon (I use Primal Palate Cinnamon.)

Instructions

To make cassava flour dough:

1. In a large bowl, blend Otto's Cassava Flour, baking soda, xanthan gum, and salt. 

2. In a second bowl, whisk egg, then add organic maple syrup and water.

3. Combine contents of the two bowls, then add Spectrum Organic Vegetable Shortening. Blend until a dough is formed. (Once mixing with a spoon becomes too difficult, use hands to fully incorporate ingredients. A stand mixer can also be used.)

Making Dough into Pinwheel Cookies:

1. Divide dough into 2 equal balls. Roll out each dough ball between 2 pieces of parchment paper to form the base of the Pinwheel Cookies.

2. Spread half of the Organic SunButter (1/4 cup) on top of each piece of rolled-out dough, leaving a 1/2 inch plain edge along one side. (This will prevent filling from overflowing over the top of the pastry when being rolled up.)

3. Place half of the melted chocolate (1/4 cup) directly on top of the Sunbutter for each of the two rolled-out pieces of dough.

4. Sprinkle each rolled-out dough with half of the cinnamon, and half the roasted sunflower seeds (or nuts.)

5. Starting with the end where the SunButter and chocolate were spread right up to the edge, tightly roll dough from one end to the other like a jelly roll. I find it helpful to lift parchment paper to guide the dough. 

   Note: Make sure to roll up your pinwheel cookies before allowing the chocolate to dry and become stiff. Ensure that pinwheel log is rolled-up as tight as possible (no air within the log.)

6. Wrap Chocolate SunButter Pinwheel Cookie logs tightly in either parchment or plastic wrap and place in freezer for one hour. 

7. Remove logs from freezer, unwrap and place on cutting board. Use a sharp knife to slice each log into 12 Chocolate SunButter Pinwheel Cookies. Test readiness for slicing by starting at one end (since each end is unlikely to form a perfect pinwheel design.) It's the proper temperature for slicing when a sharp knife easily slices through log without the dough crumbling or log losing its shape.

8. Place Pinwheel Cookies onto a cookie sheet lined with parchment paper. 

9. Whisk an egg and brush top of each cookie with egg wash. Sprinkle with cinnamon and top with sunflower seeds.

10. Lay each cookie down, pinwheel design facing up (and down) during baking.

11. Place in a preheated oven and bake at 350 degrees for 20-25 minutes, until edges begin to brown.

12. Enjoy as a delectable dessert or as a pastry at your next brunch!

Disclaimer– At Crazy for Yuca I write about my own personal health and diet journey.  My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol.  Each person’s body and medical issues are individual and need to be evaluated by a medical professional.  If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.