Raspberry Pinwheel Cookies

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These chocolate raspberry pinwheel cookies are a beautiful gluten-free, dairy-free dessert perfect for a special occasion.

Chocolate raspberry pinwheel cookies on a plate

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.

Pinwheel cookie batter

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.

Chocolate raspberry pinwheel cookie dough shaped 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!

Chocolate raspberry pinwheel cookies are such a delicious recipe for Valentine's Day or any special occasion!

Try my chocolate raspberry chia pudding and fudge brownies with raspberry sauce for other yummy chocolate raspberry desserts.

Raspberry Pinwheel Cookies

These chocolate raspberry pinwheel cookies are a delicious gluten free dessert.
Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Freeze Time:2 hours
Total Time:2 hours 30 minutes


  • 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

Calories: 176kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 88mg | Potassium: 92mg | Fiber: 3g | Sugar: 10g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
Servings: 15
Calories: 176kcal
Cost: $.38 per serving

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

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.


  1. Hey there! Wondering if I could use whole wheat flour here and if so how much to replace the gluten free? Or would ww b too heavy? By the way I bought ur book and really like it was wondering if ud ever be doin a cookbook of just ur amazing recipes alone?

    1. Cortney, you could definitely make these with whole wheat flour. Just increase the oil a bit (I’d try 2/3 cup). Thanks so much for checking out my book! I don’t have another cookbook in the works at the moment, but maybe down the road. 🙂

  2. I need to attempt this! I think I’m ready! I made checkerboard cookies over Christmas break. I think I’m ready for pinwheel! 🙂

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from vegetarianmamma.com

  3. These look yummy and with gluten free flour. I have never made anything gluten free but have been keen to try. My godson has just been diagnosed a celiac so thank you for sharing.

    1. Thanks, Cathy. Gluten-free baking is easy once you get the hang of it. Your godson is lucky to have you in his corner!

  4. These look so pretty and delicious! I’ll add it to my list of your recipes to try, which is rapidly growing! Still need to make those brownies and macaroons 🙂

  5. Annemarie, I love this idea. I recently made chocolate raspberry muffins, but there’s plenty of raspberries put up in my freezer that would be delighted for an opportunity to strut their stuff.

    So to speak.

    Thanks for a great looking real recipe!

    1. Thanks, Kirsten. Now I’m hungry for a chocolate raspberry muffin! And you’re lucky you still have raspberries in the freezer from the summer. Mine are long gone.

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