Recipe: Raspberry Pinwheel Cookies

Ingredients

Mix 1 ¾ cups of gluten free flour, baking powder, and salt in a small bowl.
In a stand mixer, combine eggs, melted coconut oil, maple syrup, and vanilla extract.
Add the flour mixture to the wet ingredients and mix until combined.
Remove half of the dough and set aside.
To the remaining dough, add cocoa powder and 2 tablespoons of water, mixing until uniform.
Refrigerate the chocolate dough for 1 hour.
Clean the mixing bowl and add the remaining dough along with raspberry puree and the remaining ½ cup of flour, mixing until well combined.
Refrigerate the raspberry dough for 1 hour.
Roll out each dough section into a 10 x 14 inch rectangle.
Stack the raspberry rectangle on top of the chocolate rectangle and roll them together into a log.
Cut the log into two pieces, wrap in plastic, and freeze for 2 hours.
Preheat the oven to 350°F.
Slice the frozen dough into ⅓ inch thick cookies and bake for 10 minutes.
Cool the cookies completely on a wire rack.

Servings

Calories

176

Total fat

Total carbohydrates

24g

Total protein

Sodium

88mg

Cholesterol

22mg