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These chocolate raspberry pinwheel cookies are a beautiful gluten-free, dairy-free dessert perfect for a special occasion.
These chocolate raspberry pinwheel cookies are a wonderful Valentine’s Day treat for the sweet people in your life. I’ve seen pinwheel cookies all over Pinterest, and I decided to make a version with chocolate and raspberry because they’re two of my favorite flavors.
I love how pretty these cookies look without any food coloring, as the raspberries add the perfect color and flavor. They take a little extra time because the dough needs to harden in the freezer before baking, but they’re well worth the effort.
These cookies are made by flavoring half the dough with chocolate, and the other half with raspberries. The two sections of dough are each rolled out into a rectangle, and the two rectangles are rolled together into a log.
The log goes into the freezer for two hours, and then it’s ready to be cut into circles for the cookies. After a 10 minute bake time, the cookies are ready to eat.
These delicious chocolate raspberry pinwheel cookies will be gobbled up quickly, so you may want to double the recipe!
Raspberry Pinwheel Cookies
- 2 1/4 cups gluten free flour divided
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup melted coconut oil
- 2/3 cup maple syrup
- 1 tsp vanilla extract
- 3 tbs cocoa powder
- 3/4 cup raspberries, pureed (yields 1/3 cup raspberry puree)
- In a small bowl, mix together 1 3/4 cups flour, baking powder, and salt. (You’ll use the other 1/2 cup flour later.)
- In the bowl of a stand mixer, mix together the egg, coconut oil, maple syrup, and vanilla extract.
- Add the flour mixture and mix to combine. Remove half the dough from the mixing bowl and set aside.
- Add the cocoa powder and 2 tablespoons of water. Mix until you have a uniformly brown dough. The batter should be quite thick. Add another tablespoon or two of flour if needed.
- Place the chocolate dough in a covered container and refrigerate for an hour.
- Clean the bowl and place the remaining dough in the bowl. Add the raspberry puree and the remaining 1/2 cup of flour. Mix until well combined. Again, the batter should be quite thick. Place the pink dough in an airtight container in the refrigerator for an hour.
- Roll out each section of dough into a 10 x 14 inch rectangle (1/4 inch thick). Place the raspberry rectangle on top of the chocolate rectangle and roll it lengthways into the shape of a log (14 inches long).
- Cut the dough into two pieces (keeping the log shape) and cover with plastic wrap. Freeze for 2 hours.
- When ready to bake, preheat the oven to 350 degrees.
- Slice the dough into 1/3 inch thick cookies and bake on a cookie sheet for 10 minutes. Cool completely on a wire rack.
Approximate Nutrition Info
Raspberry Pinwheel Cookies Price Breakdown
This recipe yields about 30 cookies. The total cost is $5.84, or $.38 per serving (2 cookies). These cookies are such a delicious dessert for a special occasion!
Note: This recipe was originally published in 2013, and it was updated in 2020.