Date Pinwheel Cookies (Masustansiya, Walang Itlog, Walang Mantikilya)

mga ito Mga Cookie na may Pinwheel ng Petsa are healthy rolled cookies with a rich date filling, but no eggs, no gluten, no dairy, and no refined sugar.

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Mga Cookie na may Pinwheel ng Petsa

mga ito Mga Cookie na may Pinwheel ng Petsa are healthy rolled cookies with a rich date filling, but no eggs, no gluten, no dairy, and no refined sugar.

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Prep Time: 10 minuto min

Magluto Oras: 15 minuto min

Kabuuang Oras: 25 minuto min

Kurso: Dessert

Cuisine: Amerikano

Servings: 11 cookies

Mga Calorie: 206.5 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 tasa Gawang-bahay na Harina ng Oat - (tala 1)
• ▢ ½ tasa Flour ng Almond - (tala 2)
• ▢ 3 tablespoons Langis ng niyog - (note 3) melted, cooled
• ▢ ¼ tasa Maple syrup - (tala 4)
• ▢ ½ kutsarita Katas ng almond - (tala 5)

Date Filling

• ▢ 10 Medjool Dates - soaked, pitted
• ▢ 1-2 tablespoons tubig
• ▢ 1 kutsarita kanela
• ▢ ⅓ tasa mga pecan

tagubilin

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil the paper with a cooking oil spray. Set aside.
• Prepare two pieces of parchment paper – about 16 inches (40 cm) long, oil one side of each piece with cooking oil spray. Set aside. You will use these pieces to roll the cookie dough later in the recipe.
• In a small food processor, add soaked, drained pitted dates, 1 tablespoon of water, pecans, and cinnamon.
• Blend until it forms a paste. If too dry, blend in the extra tablespoon of water. If too liquid, blend in more dates. You want a soft date paste that is easy to spread. Set aside at room temperature while you make the cookie dough.
• In a mixing bowl, add oat flour, almond flour, melted and cooled coconut oil, maple syrup, and almond extract.
• Stir with a rubber spatula, then lightly oil your hands and knead the dough until it comes together into a ball. If too wet, knead in extra almond flour. If too dry, stir in a few teaspoons of water. The dough should form a ball and be a bit sticky.
• Place the dough ball onto the oiled side of one piece of parchment paper. Press the other piece of parchment paper, oiled side touching the top of the cookie dough ball.
• Use a rolling pin to roll the dough into a rectangle of about 11 inches x 6 inches (29cm x 15cm). To make a nice rectangle, fold the bottom piece of parchment paper into a rectangle of the mentioned size. Then, as you roll, the dough will spread into the folded rectangle, forming a perfect shape. Set aside.
• Use a rubber spatula to drop dollops of date paste all over the rectangle, gently press, and spread all over the rectangle.
• To roll the cookie dough, starting with the shorter edge, tightly roll the dough away from you, using the parchment paper as a helper to push the dough into a log, ensuring the roll remains uniform and tight. Then firmly pinch the final seam together along the length to seal the edge and secure the filling, resulting in a tight pinwheel cookie.
• Gumamit ng dental floss na walang lasa para gupitin ang 11 cookies mula sa silindro. Ang bawat isa ay may kapal na humigit-kumulang 0.6 pulgada (1.6 cm). Maaari mong gupitin ang roll gamit ang isang matalim na kutsilyo, ngunit papatagin nito ang hugis ng cookie na cinnamon roll habang pinipindot mo ang kutsilyo. Hindi ito perpekto dahil mapapahina nito ang roll, na magiging sanhi ng pagkabasag ng cookie.
• Place each cookie flat 1 inch apart with the swirl touching down on the baking sheet.
• Lightly oil your hands, place palm on the top of the cookie, and gently press the pinwheel to flatten, and spread.
• Bake the cookies for 15-17 minutes at 350°F (180°C) until golden brown on the sides.
• Let it cool down on the baking sheet for 10 minutes, then for 1 hour on a cooling rack.

Mga Tala

Tandaan 1: I am using homemade oat flour, it is slightly thicker than store-bought oat flour. It means it absorbs less liquid, if you use store bought oat flour you will need more liquid to form the dough.

Tandaan 2: Or cashew flour, sesame flour. You can’t use more oat flour, the dough is too dry and fragile.

Tandaan 3: Or melted plant-based butter, or light flavor oil like mild flavor olive oil.

Tandaan 4: Or other liquid sweeteners like coconut nectar, agave syrup, brown rice syrup.

Tandaan 5: Optional, but it adds a lovely almond flavor. You can skip or swap for vanilla extract if preferred.

Tandaan 6: Any date variety works. Deglet Noor dates are smaller than Medjool dates, so you might need a few more dates to make the same amount of filling.

Tandaan 7: Or walnuts, almonds, or pumpkin seeds.

Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

Imbakan: Store the cookies in an airtight container for up to 6 days in the fridge. Freeze in ziploc bags up to 1 month, thaw the day before at room temperature.

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Pagkain

Paglilingkod: 1cookie | Mga Calorie: 206.5kcal | Carbohydrates: 30.2g | Protina: 3.4g | Taba: 9.5g | Saturated fat: 3.7g | Polyunsaturated Fat: 1.1g | Monounsaturated na taba: 1.8g | Sosa: 3.1mg | Potassium: 222.1mg | Hibla: 3.1g | Asukal: 19.3g | Vitamin A: 34.7IU | Bitamina C: 0.04mg | Calcium: 42.7mg | Iron: 0.9mg | magnesiyo: 32.8mg | Posporus: 71.3mg | Zinc: 0.6mg

Ingredients at Substitutions

Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Gawang-bahay na Harina ng Oat – This forms the wholesome base of our cookie dough. I use homemade oat flour, which is often a bit coarser than store-bought. If you use a store-bought (finer) version, it might absorb liquid differently, so you may need a tiny bit more water.
• Flour ng Almond – This adds moisture, healthy fats, and a wonderful soft texture to the cookies. It keeps them tender. As I mention in the notes, cashew flour or sesame flour also works.
• Langis ng niyog – This is the fat that binds the dough ingredients together and helps the cookies get a slightly crisp edge. You can also use melted plant-based butter or a light-tasting oil.
• Maple syrup – This provides the sweetness for the cookie dough. Any other liquid sweetener you have, like coconut nectar or agave syrup, is a fine substitute.
• Katas ng almond – This is optional, but it adds a lovely flavor that pairs perfectly with the almond flour and dates. You can also use vanilla extract.
• Medjool Dates – These create the sweet, sticky, caramel-like filling. Medjool dates are large and soft, which makes them easy to blend into a paste.
• tubig – This just helps the dates and pecans blend into a smooth, spreadable paste.
• kanela – This adds that classic warm spice to the filling.
• mga pecan – These add a great nutty texture and rich flavor to the date filling. You can easily swap them for walnuts or almonds, or use pumpkin seeds for a nut-free version.

How to Make Date Pinwheel Cookies (in Pictures)

Mga Tip sa Pagbe-bake ni Carine

Let me share a few more tips for a perfect pinwheel cookie.

• Check the Dough – Your dough should form a soft, flexible ball that’s a bit sticky. If it feels crumbly or too dry, just knead in a tiny bit of water, one teaspoon at a time, until it comes together.
• Nut-Free Filling – To make the filling nut-free, you can simply skip the pecans. For a similar texture, you can swap them for pumpkin seeds.
• Mga Palitan ng Harina – You can replace the almond flour with cashew flour or sesame flour if you like. I don’t recommend using lamang oat flour, as the cookies will turn out dry and fragile.

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