I’m so excited to bring you a grain-free version of this delightful holiday favorite – peppermint pinwheel cookies!
I’m so excited to bring you a grain-free version of this delightful holiday favorite – a swirled sugar cookie with peppermint!
I used 5 drops of peppermint essential oil for the fresh peppermint flavor. Of course, we want to avoid artificial food dyes, so I used India Tree Food Coloring for the red color. India Tree is made of glycerin, deionized water, vegetable juice, beta carotene, and turmeric. It doesn’t contain any corn syrup or synthetic dyes.
To get a nice clean slice of cookie, it’s best to chill the dough for the recommended 3 hours. And, if you’re feeling extra festive, you can drizzle white sprinkles on top before baking.
Peppermint Pinwheel Cookies (Grain-Free, Paleo)
- Yield: Makes about 20 cookies
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 cup maple sugar or whole cane sugar
- 1/2 teaspoon unflavored, grass-fed gelatin
- 1 teaspoon arrowroot flour, plus more for dusting
- 1/2 teaspoon Celtic sea salt
- 5 tablespoons ghee or palm shortening, frozen
- 1 large egg
- 2 teaspoons India Tree Red Food Coloring
- 5 drops Peppermint essential oil (I use doTERRA peppermint oil)
- Place the almond flour, coconut flour, maple sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Process 2-3 times to combine. Add the ghee and egg and process until the dough forms a ball. Remove half of the dough from the bowl, form it into a flat 6-inch disk, wrap it tightly in plastic wrap and refrigerate for 30 minutes.
- Add the red food coloring and the peppermint oil to the remaining dough and process until the dough is red. Form the red dough into a flat 6-inch disk, wrap it tightly in plastic wrap and refrigerate for 30 minutes.
- Place 2 pieces of parchment paper on the counter. Place each dough round on a piece of parchment. Sprinkle with arrowroot and roll each dough round into a 12 x 10-inch rectangle (if the measurement isn’t exact, that’s ok). With the red dough still attached to the parchment, carefully take the red dough and place it on top of the “white” dough with the parchment now facing up. Slowly peel the parchment off of the red dough.
- Using the parchment paper as an aid, roll the dough into a tight cylinder. After the cylinder is formed, roll it back and forth on the counter to slightly elongate it and compact it. Wrap the log in plastic wrap, twisting the edges so all of the dough is covered. Refrigerate for 3 hours.
- Preheat the oven to 350ºF and adjust the rack to the middle position. Remove the dough log from the refrigerator and cut it into 1/4” thick slices using a paring knife. Place the slices on a baking sheet lined with parchment paper. Bake for 12 minutes. Cool and serve.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
- Serving Size: 1