Easter Triple Choc Pinwheels

Makes 12

Dry Ingredients 

  • 2 cups almond meal
  • 1 cup Lakanto Baking Blend
  • ¾ cup gluten free flour
  • 4 Tbsp cacao powder
  • ½ tsp bi carbonate soda
  • 1 tsp chia seeds
  • Pinch salt

Wet Ingredients

  • ⅓ cup coconut oil
  • 2-3 Tbsp almond milk (to bind)

 

Vegan / Raw / Gluten Free /  Keto


Method

  1. Preheat the oven to 180°C (350°F).
  2. In a large-size bowl, add all the dry ingredients and half of the chocolate bits and mix until combined.
  3. Add the wet ingredients to the bowl and mix until the mixture forms a soft dough and can be pinched between two fingers and stays together. Add more milk if necessary.
  4. Repeat this recipe 3 times and add more or less cacao so you have 3 different coloured cookie doughs
  5. Next roll out each dough between 2 sheets of greaseproof paper until the dough is approx 3-4mm thick.
  6. Then place each sheet of dough on top of one another removing the greaseproof paper each time.
  7. Carefully roll the dough into a tight log shape and place into the fridge.
  8. Once chilled cut the log into 6-10mm slices and place on a baking tray.
  9. Bake the cookies for 12-18 minutes or until the edges are crisp. If you bake your cookies for a shorter amount of time, they will be crisp on the outside and like a brownie on the inside. If you bake your cookies for a longer time, they will be crisp all of the way through.
  10. Enjoy cookies immediately. Alternatively, store in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 week or in the freezer for up to 1 month.

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