15 December, 2014
Raw Peppermint Mocha Pinwheel Cookies
This year I participated in the Food Blogger Cookie Swap which benefits Cookies for Cancer. I must say that cookies are a definite challenge for me because I like to keep them as whole as possible and free from refined sugars and flours. When it comes to making a good cookie it really is hard to do without sugar, flour, butter, and eggs. Now it is the holidays after all so I am not opposed to cookie fun as long as they are homemade with real ingredients. You know, organic sugar (non GMO), grass fed butter, or pastured organic eggs. I did, however, want to give you beautiful people on the other side of this post a nice option that tasted wonderful and was free from sugar or flour, made with whole ingredients, all while being as healthy as possible. Mission accomplished! It is possible.
These Raw Peppermint Mocha Pinwheel Cookies look beautiful and complicated to make but they really are super easy. If you really wanted to you could just press these into layer bars to make it even easier. But a special event required these to be pinwheels.
The Food Blogger Cookie Swap was fun for me. The organizers pare everyone with 3 other bloggers. We are required to send all 3 matches one dozen cookies each and in return all three of them have to send me one dozen cookies each. It was a great way to meet fellow bloggers and to see everyone’s creativity when it comes to cookie making. Today is the day that all of the participants will be posting their cookie recipes. Without further ado here was my contribution.
Raw Peppermint Mocha Pinwheel Cookies
Ingredients
- 1 cup soft pitted dates
- 1/2 cup walnuts
- 1/2 cup cashews or almonds
- 2 Tbsp raw cacao powder or unsweetened cocoa powder
- pinch salt
- 1/2 tsp pure peppermint extract
- 1 tsp beet powder optional but pretty
Instructions
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In a food processor add 1/2 cup pitted dates, 1/4 cup walnuts, 1/4 cup cashews or almonds, cacao powder, and salt.
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Run the food processor until a lumpy dough forms and when you press the dough in your hands it holds form. This will take about a minute.
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Take the dough out of the processor and roll it between two sheets of parchment paper with a rolling pin or press into a 9x5 lined pan- about 1/8 inch thick. Set aside.
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In the same food processor add the rest of the nuts and dates, peppermint extract, and beet powder.
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Run the food processor until a lumpy dough forms and when you press the dough in your hands it holds form. This will take about a minute.
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Take the dough out of the processor and roll it between two sheets of parchment paper with a rolling pin or press it on top of the chocolate dough mixture- about 1/8 inch thick.
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Once the two doughs are rolled out remove the top layer of parchment and being careful flip one of the doughs on top of the other one pressing lightly to stick them together.
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Remove the other top layer of parchment.
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Roll the dough into a log separating it from the bottom layer of parchment. Trying to get it as tight as you can.
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Put the log into the fridge and let it set up for a couple of hours or overnight.
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Using a serrated knife cut the ends off and cut the rest of the log into cookie shapes. I cut them about 1/4 in-1/2 inch thick.
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Store in an airtight container in the fridge.
Recipe Notes
*choose organic ingredients when possible.
6 Comments
I am so happy you were one of my swap partners for the cookie swap, Sara! I sent you cookies as well…I hope they didn’t get lost on the way to you because I never heard anything from you. 🙁 They made it to one of my other partners so I know they got sent out! Anyways, these raw cookies are amazing. I’m keeping this recipe!
Wow, how incredibly beautiful and creative! Love that it has no sugar yet still looks like it would taste delicious.
Thank you. I do hope you try them.
Thank you so much! I am pretty proud of these cookies and they really are delicious. I hope you try them!
Thanks so much for these cookies! They were delicious (+ so pretty!). :]
You are welcome. I am so glad you enjoyed them!