Date Pinwheel Cookies

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These Date Pinwheel Cookies are healthy rolled cookies with a rich date filling, but no eggs, no gluten, no dairy, and no refined sugar.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/date-pinwheel-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 206.5kcal

Author: Carine Claudepierre

Ingredients

1 cup Homemade Oat Flour (note 1)
½ cup Almond Flour (note 2)
3 tablespoons Coconut Oil (note 3) melted, cooled
¼ cup Maple Syrup (note 4)
½ teaspoon Almond Extract (note 5)

Date Filling

10 Medjool Dates soaked, pitted
1-2 tablespoons Water
1 teaspoon Cinnamon
⅓ cup Pecans

US Customary - Metric

Instructions

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.
Use unflavored dental floss to cut out 11 cookies from the cylinder. Each is about 0.6 inches (1.6 cm) thick. You can cut the roll using a sharp knife, but it will flatten the cinnamon roll cookie shape as you press the knife. It's not ideal because it will untighten the roll, making the cookie fragile.
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.

Notes

Note 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.

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

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

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

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

Note 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.

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

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: 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.

Nutrition