In this instructable, I'm going to show you how to make these yummy gluten free chocolate and vanilla pinwheel cookies! Enjoy!
Step 1: Butter and Coconut Oil
Take a 1/2 cup of butter from the fridge and allow it to heat to room temperature, or until soft. Set in mixing bowl, and mix with a 1/2 cup coconut oil.
Step 2: Sugar and Vanilla
Add 1 cup granulated sugar to the butter/coconut oil mix and stir until smooth. Add 1 tablespoon vanilla and mix again.
Step 3: Eggs
Add two large eggs.
Step 4: Dry Ingredients
After stirring the eggs into the sugary mix, add 2 3/4 cups oat flour. You want it to be as fine as possible! After that, add 1/4 cup corn starch. Add 1 teaspoon xanthan gum. Stir until well incorporated.
Step 5: Put in Freezer
After your vanilla dough is complete, set aside in a plastic bag or container. You are going to put it in the fridge for 1 - 2 hours, or until much harder, or if you don't have time (I didn't) you can put it in the freezer for 35 minutes or less.
Step 6: Chocolate Dough
Wash out your mixer bowl and repeat steps 1 - 3. Then add 2 cups finely ground oat flour, 1/4 cup corn starch, and 1 teaspoon xanthan gum. The ratio of flour is different for the vanilla dough, so make sure to only use 2 cups. After that, add 1/2 cup unsweetened coco powder. Stir on a very low speed until incorporated, then set aside in freezer or fridge for the same amount of time as the vanilla dough.
Step 7: Roll Out
Take out the vanilla and chocolate dough from fridge or freeze and roll out on floured surface. Roll out all of each type of dough, then set chocolate on top of vanilla. You can roll the two doughs together if it feels too thick.
With the two doughs on top each other, roll them over each other like cinnamon rolls.
Step 8: Cover in Plastic Wrap
Cut the rolls in half, then cover with plastic wrap. Set in freezer for another 10 minutes, making sure they are on a flat surface. In the 10 minutes you are waiting, preheat oven to 350° F.
Step 9: Cut Rolls
Cut the large rolls and set on a cookie sheet.
Step 10: Bake
Bake for 20 minutes, then take out and allow to cool for about five minute before removing from cookie sheet. Set on a cooling rack and serve immediately.
Step 11: Enjoy!
Serve gluten free chocolate and vanilla pinwheel cookies with milk. Enjoy! These taste the best warm!