Friday, December 20, 2013

Almond Flour Pinwheel Cookies Recipe
















Hello Honeyville Fans! My name is Adriana and I am a huge fan of Honeyville, especially their Almond Flour! After a few years of eating a paleolithic diet, low in carbs, free of grains and refined sugars, there was one thing I really missed… CHOCOLATE, especially chocolate chip cookies. One day, I decided “There must be desserts too!”, so I began developing my own recipes using only micronutrient-rich, Paleo-approved ingredients. This led to the creation of “Living Healthy With Chocolate”, a blog dedicated to Paleo-approved, healthy choice sweets and treats. The blog not only allows me to stay in touch with my followers, friends and family, but it is also a valuable resource for those seeking a healthy alternative to sugar and chemical-laden junk foods that are too commonly considered “treats”. I must also add that my recipes would never be the same if Honeyville didn't provide me with their amazing Blanched Almond Flour and other products! Thank you to the people at Honeyville for all the support. Just in time for the Holidays, here is one of my favorite recipes, Almond Flour Pinwheel Cookies! Enjoy, and Happy Holidays!

Ingredients:
2 cups Honeyville Blanched Almond Flour
2 Tbsps Arrowroot Powder
1/2 tsp Salt
5 Tbsps Butter, softened (or Coconut Oil)
2 large Egg Yolks, room temperature
3 Tbsps raw Honey
2 tsp Vanilla
2 Tbsp Cacao Powder
1/4 cup Chocolate Chips

Directions:
  1. Preheat oven to 325 degrees.
  2. Melt chocolate chips in a bowl over simmering water (double boiler).
  3. Mix together the almond flour, arrowroot powder, and salt.
  4. In a separate bowl, whisk the butter, eggs, honey, and vanilla.
  5. With rubber spatula, gently mix dry and wet ingredients together to form a batter, being careful not to over mix or the batter will get oily and dense.
  6. Divide the batter into two equal size balls.
  7. Add the melted chocolate and cacao powder to one half and mix to incorporate the chocolate into the batter.
  8. Wrap each half of dough separately in plastic wrap and refrigerate for 1 hour. Alternatively, you can freeze the dough for 30 minutes.
  9. Roll the vanilla dough into a 10-inch square between 2 pieces of parchment paper then remove the top sheet.
  10. Repeat the process with the chocolate dough, then flip the chocolate dough on top of the vanilla dough. Gently roll over the top with a rolling pin to make the dough's adhere.
  11. Trim the edges of the dough with a knife, then carefully roll the dough into a tight log. If you have trouble rolling the log, lift up the parchment paper and use it for leverage.
  12. Freeze the dough for 30 minutes.
  13. Using a knife, cut chilled dough into 1/4 inch thick cookies and transfer each piece to a cookie sheet lined with parchment paper.
  14. Bake at 325 degrees for about 10 minutes or until the top and edges start to turn brown.
  15. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Recipe yields approximately 20 cookies.

If you'd like to see more recipes like this, check out my upcoming book, Living Healthy with Chocolate!

3 comments:

kmatelsky said...

what is a substitute for arrowroot
thanks
k

adriana said...

You can substitute arrowroot for tapioca flour or non-GMO cornstarch.

t.j. said...

These look yummy, but I am allergic to eggs, can I substitute a flax or chia egg for the egg yolks? Thank you!