Don’t you love it when a recipe which is so incredibly easy to make looks like it’s taken you hours of work?! It’s even better when the end product tastes great as well!
Buttery, slightly crumbly, and entangled by a delicately delicious twist of chocolate and espresso, I may or may not have eaten entirely too many whilst going about the very serious role of recipe testing (read: eating!) them.
Incredibly facile, these cookies are made by mixing up a basic cookie dough recipe, splitting it into two, rolling the different layers out separately, placing one rolled out piece of dough on top of the other, rolling up the two pieces tightly from one end, and cutting slices of the cookie dough log before baking.
In other words, you could have a roll of cookie dough sitting in your freezer in about 15 minutes, ready to be sliced when a single (ahem, triple) cookie craving hits! Also, having an extra roll of cookie dough lying about in your freezer is never exactly what I’d call a problem..
You could try adding a handful of chopped walnuts or hazelnuts between the two rolled out pieces of cookie dough to make them triple-layered, and feel free to leave out the espresso powder to make these child-friendly!
chocolate espresso pinwheel cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients (18 cookies)
- 1 cup almond flour
- 1/3 cup arrowroot starch
- 1/4 tsp baking soda
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cacao powder
- 1 teaspoon ground espresso
1. Preheat the oven to 325F/160C.
2. Combine all ingredients except the espresso and cacao powder in a large bowl. Mix until a dough is formed.
3. Separate the dough into two roughly equal pieces. Wrap one of the pieces in plastic wrap and place it in the freezer to firm up a little. While the vanilla flavour firms up, stir the expresso and cacao powder into the remaining mixture to form the chocolate and espresso flavour. Wrap this in plastic wrap as well and place it in the freezer to firm up.
4. Let the doughs firm up for 5-10 minutes, until firm but still pliable, then remove the vanilla flavour and roll it out between two sheets of parchment paper into an approximate rectangle. Set aside the vanilla rectangle and repeat the process with the chocolate espresso flavour, making sure you try to roll them out to approximately the same size.
5. With the help of parchment paper, place the chocolate espresso rectangle right on top of the vanilla rectangle. Cut off any uneven sides with a sharp knife to make a neat rectangle.
6. Place this in the freezer for 5 minutes to let it firm up – this will make it much easier to handle!
7. Starting from one end, with the help of the parchment paper, roll the two doughs together tightly. If your dough breaks, it’s best to place it back in the freezer for 5 minutes and try again. I found that using the parchment paper was really vital to getting a tight roll!
8. Place in the freezer for at least 20 minutes. I like to slice and bake half of them but keep half the dough already rolled up in the freezer for any unexpected guests or emergency cookie cravings!
9. With a sharp knife, cut 1/4 inch slices of the log, shape them into a perfect circle using your hands, and place on a lined baking tray.
10. Bake for 10-12 minutes, or until golden brown.