Wanting a solid recipe for gluten free pinwheel cookies? Need a recipe for vegan pinwheel cookies? Look no further! This one is a classic and sure to delight all the cookie lovers in your life!
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Maurice Lenell Pinwheel Cookies Recipe (Gluten Free and Vegan!)
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Do you love cookies? Who doesn’t, right? And when it comes to cookies, there’s nothing quite as delicious as Maurice Lenell Pinwheel Cookies.
This gluten free recipe is a classic and always a hit with family and friends. Plus, they’re really easy to make!
In this blog post, we will walk you through the steps of making Gluten-free Maurice Lenell Pinwheel Cookies from scratch. So get your apron on, and let’s get baking!
More in the mood for cake? Check out these cake batter chocolate chip cookies.
Maurice Lenell Pinwheel Cookies Recipe
Maurice Lenell Pinwheel Cookies are simple to prepare with the required instructions. They will satisfy your taste buds without a doubt!
The crispy sweet layer on the outside and the well-balanced chocolate vanilla taste inside is something that will take you back to your childhood.
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I hope that once you bake these gluten-free pinwheel cookies, it will taste just like Maurice Lenell’s.
These cookies are so tasty, unique, and a healthier version since they’re based on plants.
In order to make Maurice lenell pinwheel cookies, just follow this recipe!
Ingredients
- 2 1/4 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cup coconut sugar
- Pinch of salt
- 4 1/2 tablespoons water for flax “egg”
- 1 1/2 tablespoons ground flaxseed meal for flax “egg”
- 1 1/2 teaspoon almond extract
- 1 1/2 tbsp plant milk oat, hemp, cashew, almond, soy, etc.
- 1 1/2 cup softened vegan butter
- Decorating sugar (optional)
- 3 tbsp cocoa powder (optional)
Preparation Time:
10 Minutes Cook Time; 10 Minutes Resting Time; 1 Hour Refridegeration Time; 1 Hour 20 Minutes Total Time.
Instructions:
- Take a large mixing bowl. Add 2 1/4 cups gluten-free all-purpose flour, 1 1/2 teaspoons baking powder and 1/2 tsp salt. Mix them well.
- In another bowl, place 1 1/2 tbsp of flaxseed meal. Then, add 4 1/2 tbsp water. Combine them well using an electric beater for preparing flax “egg.”
- After that, put 1 1/2 cup vegan butter, 1 1/2 cup coconut sugar and 1 1/2 teaspoon almond extract into the wet ingredients. Now beat the mixture with the electric beater until it becomes light and fluffy.
- Then, add gluten-free all-purpose flour and baking powder to the wet ingredients.
- Mix the ingredients well to make a dough using your hands or a dough maker.
- Then, Separate the dough into two equal parts. After that, add cacao powder to one half of the dough. In the other half of the dough, use milk from plants.
- Now, mix the ingredients thoroughly.
- When all of the ingredients in each dough are thoroughly blended, make the two doughs in a rectangular formation and cover them with cling film.
- Now, place them in the freezer for 30 minutes.
- When done, carefully remove the cling wraps and roll the two doughs in 2 parchment papers.
- Now, remove the parchment paper and carefully place the chocolate dough on top of the white dough.
- At this time, take a piece of parchment paper, apply some vegan butter onto it, and then put the dough on the parchment paper and use your hands to form it into pinwheel shape logs.
- You can cover the edges with decorating sugar.
- Again, remove the parchment paper and wrap the dough log in cling wrap. Refrigerate it for another 30 minutes.
- Now, set the oven for preheating to 350 degrees F.
- Line the cookie sheets with parchment paper and take out the dough from the freezer.
- Now, cut the dough logs into 1/4-inch pieces and place them on the cookie sheets.
- Bake for 8 to 10 minutes, or until the vanilla section of the Maurice lenell cookies has changed color to a golden brown.
- Remove the cookie sheet from the oven and allow the wire rack to be cool.
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Maurice Lenell Pinwheel Cookies Recipe
Ingredients
- 2 1/4 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cup coconut sugar
- Pinch of salt
- 4 1/2 tablespoons water for flax “egg”
- 1 1/2 tablespoons ground flaxseed meal for flax “egg”
- 1 1/2 teaspoon almond extract
- 1 1/2 tbsp plant milk oat hemp, cashew, almond, soy, etc.
- 1 1/2 cup softened vegan butter
- Decorating sugar optional
- 3 tbsp cocoa powder optional
Instructions
- Take a large mixing bowl. Add 2 1/4 cups gluten-free all-purpose flour, 1 1/2 teaspoons baking powder and 1/2 tsp salt. Mix them well.
- In another bowl, place 1 1/2 tbsp of flaxseed meal. Then, add 4 1/2 tbsp water. Combine them well using an electric beater for preparing flax “egg.”
- After that, put 1 1/2 cup vegan butter, 1 1/2 cup coconut sugar and 1 1/2 teaspoon almond extract into the wet ingredients. Now beat the mixture with the electric beater until it becomes light and fluffy.
- Then, add gluten-free all-purpose flour and baking powder to the wet ingredients.
- Mix the ingredients well to make a dough using your hands or a dough maker.
- Then, Separate the dough into two equal parts. After that, add cacao powder to one half of the dough. In the other half of the dough, use milk from plants.
- Now, mix the ingredients thoroughly.
- When all of the ingredients in each dough are thoroughly blended, make the two doughs in a rectangular formation and cover them with cling film.
- Now, place them in the freezer for 30 minutes.
- When done, carefully remove the cling wraps and roll the two doughs in 2 parchment papers.
- Now, remove the parchment paper and carefully place the chocolate dough on top of the white dough.
- At this time, take a piece of parchment paper, apply some vegan butter onto it, and then put the dough on the parchment paper and use your hands to form it into pinwheel shape logs.
- You can cover the edges with decorating sugar.
- Again, remove the parchment paper and wrap the dough log in cling wrap. Refrigerate it for another 30 minutes.
- Now, set the oven for preheating to 350 degrees F.
- Line the cookie sheets with parchment paper and take out the dough from the freezer.
- Now, cut the dough logs into 1/4-inch pieces and place them on the cookie sheets.
- Bake for 8 to 10 minutes, or until the vanilla section of the Maurice lenell cookies has changed color to a golden brown.
- Remove the cookie sheet from the oven and allow the wire rack to be cool.
Notes
Nutrition
Now, enjoy the delicious cookies with your friends and family. If you’d like to store them, place them in an airtight glass jar or cookie jar after they’ve cooled.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
This looks quite yummy and the directions are also so easy to follow. Will be trying a batch soon.
Yay! Definitely let us know what you think!