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!
In a large bowl, blend Otto's Cassava Flour, baking soda, xanthan gum, and salt.
In a second bowl, whisk egg, then add organic maple syrup and water.
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.)
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.
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.)
Wrap Chocolate SunButter Pinwheel Cookie logs tightly in either parchment or plastic wrap and place in freezer for one hour.
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.
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!