Chocolate Vanilla Pinwheel Cookies Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: sugar substitute

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is caffeine-free and has a unique taste.

Cream unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract until combined.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Divide the dough in half and shape one half into a disk.

Mix cocoa powder into the other half of the dough until fully incorporated.

Wrap each dough disk in plastic wrap and refrigerate for at least 1 hour.

Roll out the vanilla dough on a floured surface into a rectangle.

Roll out the chocolate dough into a rectangle of the same size.

Place the chocolate dough on top of the vanilla dough and roll tightly into a log.

Wrap the log in plastic wrap and chill for another hour.

Preheat the oven to 350°F (175°C).

Slice the chilled log into rounds and place on a baking sheet lined with parchment paper.

Bake for 10-12 minutes until edges are set and cookies are lightly golden.

Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Cooking Techniques

Spice Level:

Allergens