About
These cookies are super easy and fun to make. They are made with a homemade almond paste-like dough. Half is left as a plain almond and the second is mixed with dark cocoa powder. Both are rolled thin and then placed one on top of another, then rolled into a log. When sliced, they become pinwheels. Bake until soft or bake a few minutes longer for a shortbread texture.
Ingredients
- 1 ½ cup almond flour
- ¼ cup extra virgin olive oil
- ¼ cup the ultimate icing sugar replacement by swerve
- ⅛ teaspoon coarse kosher salt by morton
- ¼ teaspoon baking soda
- 1 large raw egg
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
Instructions
- In a food processor, combine the almond flour, olive oil, sweetener, salt and baking soda. Process until a paste forms.
- Add the egg and vanilla. Process well until a paste forms.
- Divide into two parts and leave half of the dough in the food processor. Add 1 tbsp cocoa to the dough in the food processor and process briefly.
- Between two pieces of parchment paper, roll the plain dough into a square about 8” x 8”. Repeat with the chocolate dough.
- Remove one piece of parchment from each rolled dough. Place one on top of the other and remove another piece of parchment leaving one parchment under the bottom of the dough.
- Roll the dough as tightly as possible. Freeze until firm, but not too hard (just firm enough that you can cut with a knife without smashing the cookies).
- Cut into ⅓” – ½” thickness.
- Preheat an oven to 350 F. Place cookies on a baking sheet and bake for 7 minutes for soft cookies upwards to 10 minutes for a shortbread-like cookie.
Nutrition Facts
- Servings: 16
- Calories: 97.9kcal/409.6kJ (per serving)
- Fat: 9.0g (per serving)
- Carbs: 4.6g (per serving)
- Protein: 2.6g (per serving)
