Here it is… Day 2 of the 12 Days of Cookies Series. Did you enjoy yesterdays post? How about another cookie recipe? You know it’s coming!
Day 2’s recipe is Date Pinwheel cookies. I love these because the only sweetener (outside of stevia) is dates. And the dates give these cookies the most decadent natural sweetness. These cookies aren’t the the sweetest thing you’ll taste, but that’s exactly why I love them. Not too much, just enough.
I am going to prepare you a bit about making these cookies. They are quite easy to make, but take a little savvy in rolling them up. I’ve found with non-grain desserts this is always the case. They key to working with grain free goodies, in my opinion is 3 things. Parchment paper, the refrigerator and time. You roll the dough between two pieces of parchment paper. The fridge will come into play to set up the dough again. The dough gets sticky quickly at room temp. If you are ever having trouble with these doughs, put it in the fridge. The cold will set the butter or coconut oil and allow the dough to become workable again. (It will be cold again). How’s that for a quick tutorial for working with grain free doughs and crusts? And you will use this knowledge for these cookies!! Plus, I have you a few pictures below trying to highlight how to do these steps.
This is half of the dough already rolled out in between two sheets of parchment paper. You want to separate the dough into two sections and roll it into two rolls. You will spread half of the date mixture on each half of the dough and then sprinkle half of the walnuts on the dough and roll it up.
The dough is now rolled up. To do that I used the parchment paper (because the dough is sticky) and slowly rolled it up. Once rolled, pinch the ends in so you have closed ends. (Think like a sushi roll). The next step is to gently wrap it back in the parchment and place in the refrigerator or freezer for at least 45 minutes. Once the dough is set again you can begin to cut the cookies (about 1/4-1/3 inch thick)
Ingredients
1 cup finely snipped pitted whole dates (about 10 dates)
1 teaspoon Stevita stevia
1/4 cup water
1/2 cup (2 sticks) organic butter, softened
4 eggs
1/4 cup coconut milk
1 teaspoon vanilla extract
3 cups almond flour
1/4 cup coconut flour
3 Tablespoons Arrowroot Powder
1 teaspoon baking soda
1 teaspoon pink salt
1/2 teaspoon cream of tartar
1 cup chopped walnuts
Directions
- Preheat oven to 350 degrees and butter a cookie sheet
- To make the filling, in a small saucepan combine dates, stevia and water. Bring the mixture to a boil until the dates break down and start to thicken; completely cool the mixture. Set aside until you are ready to use it
- In a large mixing bowl beat butter with an electric mixer on high for about 30 seconds to cream the butter. Add the eggs, coconut milk and stevia and beat again until combined. It will be runny
- Add the almond flour, coconut flour and arrowroot powder until it is combined with the wet ingredients. Add in the soda, salt and cream of tartar and gently mix. Divide the dough in half. Wrap in parchment paper and chill for 1 to 2 hours so it is easier to handle
- Roll each half of the dough between waxed paper until it is about 1/8 inch thick. Try to make it an even square the best as you can. Spread with half of the date filling and then with half of the walnuts. Using the wax paper to lift and guide the roll, start to roll up. Seal the ends together with your fingers. Wrap in one piece of the parchment paper and refrigerate or freeze at least 45 minutes
- Using a serrated knife, cut the rolls into 1/4 to 1/3 inch thick. Place about 12 cookies on the cookie sheet. Bake for 15 minutes until they are lightly browned. Transfer to a wire rack and let cool. It makes about 3 dozen cookies
- Store in an airtight container on the counter or in the refrigerator
- 1 cup finely snipped pitted whole dates (about 10 dates)
- 1 teaspoon Stevita stevia
- ¼ cup water
- ½ cup (2 sticks) organic butter, softened
- 4 eggs
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- 3 cups almond flour
- ¼ cup coconut flour
- 3 Tablespoons Arrowroot Powder
- 1 teaspoon baking soda
- 1 teaspoon pink salt
- ½ teaspoon cream of tartar
- 1 cup chopped walnuts
- Preheat oven to 350 degrees and butter a cookie sheet
- To make the filling, in a small saucepan combine dates, stevia and water. Bring the mixture to a boil until the dates break down and start to thicken; completely cool the mixture. Set aside until you are ready to use it
- In a large mixing bowl beat butter with an electric mixer on high for about 30 seconds to cream the butter. Add the eggs, coconut milk and stevia and beat again until combined. It will be runny
- Add the almond flour, coconut flour and arrowroot powder until it is combined with the wet ingredients. Add in the soda, salt and cream of tartar and gently mix. Divide the dough in half. Wrap in parchment paper and chill for 1 to 2 hours so it is easier to handle
- Roll each half of the dough between waxed paper until it is about ⅛ inch thick. Try to make it an even square the best as you can. Spread with half of the date filling and then with half of the walnuts. Using the wax paper to lift and guide the roll, start to roll up. Seal the ends together with your fingers. Wrap in one piece of the parchment paper and refrigerate or freeze at least 45 minutes
- Using a serrated knife, cut the rolls into ¼ to ⅓ inch thick. Place about 12 cookies on the cookie sheet. Bake for 15 minutes until they are lightly browned. Transfer to a wire rack and let cool. It makes about 3 dozen cookies
- Store in an airtight container on the counter or in the refrigerator
Need More Christmas Cookie Recipes?
Day 1: Snowballs
Day 2: Date Pinwheels
Day 3: Coconut Cloud Cookies
Day 4: Pistachio Cranberry Icebox Cookies
Day 5: Soft Gingerbread Cookies
Day 6: Cut Out Cookies with Honey Almond Glaze
Day 7: Cashew Raspberry Thumbprints and Raspberry Refrigerator Chia Seed Jam
Day 8: Chai Tea Drop Cookies
Day 9: Walnut Acorn Cookies
Day 10: Spritz Cookies (Sugar-Free)
Day 11: Peanut Butter Coconut Cookies
Day 12: Nutella Stuffed Cookies and Homemade Nutella
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Deb says
I made these today and they turned out great! An added bonus is the wonderful scent from the cookies that carried through the entire house.
Dr. Meghan Birt says
I’m so glad they turned out well!!