Vegan & Healthy Pinwheel Cookies ♥
These simple cookies, super eye-catching and fun, are so easy to make and very taaaaaasty! They’re made with very few ingredients, which I’m pretty sure you already have in your pantry. Yay!
Something really cool about these Vegan Pinwheel Cookies is that the pink color comes from some beetroot juice! But, don’t be afraid! If you’re not a huge fan of beets, no worries, it doesn’t taste like beetroot at all. We’ll use the beetroot juice just as natural food coloring.
HOW TO MAKE THESE VEGAN PINWHEEL COOKIES?
To complement the instructions with a more visual approach, I made a video for this recipe, yay! So you can click on the video below to see how I made the cookies.
In terms of flavor, it is pretty simple, not too sweet, not too strong; but with “pretty simple flavor” I mean that these are the kind of cookies you would eat 80 in a row without even noticing haha, don’t say I didn’t warn you! 😛
Without further ado, let’s jump right into the recipe! Hope you guys like it ♥
Vegan Pinwheel Cookies
- 2¼ cups whole wheat flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon powder
- 1 tbsp flaxmeal
- ½ cup brown sugar or coconut sugar
- 3 tbsp coconut oil, melted
- ½ cup plant milk (soy, rice, coconut, almond, etc.)
- 1 tbsp vanilla extract
- 2 tbsp beetroot juice, fresh
- In a medium bowl combine flour, baking powder, baking soda, cinnamon powder, flaxmeal and sugar.
- Add coconut oil, milk, vanilla and mix until you get a homogeneous dough.
- Divide the dough into two parts: reserve one of them and leave the other inside the previous bowl. Add beetroot juice (little by little) to the latter. If the dough is very watery and sticky, add a little more whole wheat flour (approx. 2 tbsp) until it stops sticking to your hands. Reserve.
- On a floured surface or using two pieces of parchment paper, stretch each dough with a rolling pin (one at a time) forming a large rectangle with each of them (approx. 0.3-0.4 mm thick). Both rectangles must be the same size -don't worry if they are not perfect-.
- Once you have stretched both doughs, place one on top of the other and press a little so they stick (you can use the rolling pin so that they are fully adhered).
- Preheat oven to 180°C.
- With a knife, cut the rectangles of dough (widthwise) into 1.5 cm strips and start rolling each strip (choose freely what color you want to be in/out the pinwheel).
- Place the rolls on a non-stick baking sheet (or lined with parchment paper or a silicone mat), leaving ~5 cm of space between each of them.
- Bake for 30-35 minutes or until cookies look golden brown.
- Let cool so that the cookies harden a little.