Peanut Butter Almond Pinwheels
 
Prep time
Cook time
Total time
 
Gluten free peanut butter pinwheel cookies with swirls of melted semi-sweet chocolate.
Author:
Recipe type: Dessert
Serves: 42
Ingredients
  • ½ cup shortening
  • 1 cup sugar
  • ½ cup chunky peanut butter
  • 1 egg
  • ½ cup oat flour
  • ¼ cup tapioca starch
  • ¼ cup brown rice flour
  • ¼ cup white rice flour
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ teaspoon soda
  • 2 tablespoons milk
  • ½ cup chopped almonds
  • 2 cups semi-sweet chocolate chips
Directions
  1. In a large mixing bowl combine shortening, sugar, peanut butter and egg. Beat until combined, about 1 minute. Add milk and beat until incorporated.
  2. In a smaller mixing bowl, sift together oat flour, tapioca starch, brown rice flour, white rice flour, salt and baking soda. Add to wet mixture and mix until combine. Beat for an additional minute, scraping down the sides of the bowl. Add in chopped almonds and mix until incorporated.
  3. In a microwave safe dish, heat chocolate chips for 30 seconds and then 15 second intervals, making sure to thoroughly stir in between heating to melt the chips. Do not overheat.
  4. On a piece of wax paper, spread out dough into a rectangle about 14X12 inches and ¼ inch thickness. Spread melted chocolate chips over the top of the dough, leaving about ¼ inch without chocolate on one of the long sides of the dough.
  5. Starting with the long side that has chocolate spread to the very edge, begin rolling dough into a jelly roll, pulling wax paper off as you roll. Tightly wrap jelly roll in plastic wrap and freeze for at least 30-45 minutes.
  6. For cooking, preheat oven to 350 degrees and line baking sheets with parchment paper. Unwrap dough and cut into ¼ inch thick discs, reshaping as needed. Place 1 inch apart on cookie sheets and bake for 8-10 minutes until lightly browning on edges. Remove from oven and immediately slide parchment paper with cookies onto a cooling rack. Repeat, baking one cookie sheet at a time, until all dough is used.*
Notes
*Return chilled log to the fridge after cutting enough cookies for each cookie sheet. You do not want the log to soften as you are waiting for each batch to cook. It will be more difficult to cut.
Recipe by Breezy Bakes at https://www.breezybakes.com/peanut-butter-almond-pinwheels/