Grain Free Chocolate Orange Pinwheels

Happy AK Cookie Week day 2! This one was principally an experiment within the kitchen that went oh-so-right and simply so happens to be my private favourite cookie of the week. If you’ve been following AK for awhile, that I have a *slight* obsession with sneaking orange into the whole lot.

Hello, brown butter pumpkin orange muffinsorange gingerbread swirl loaf, and Italian chocolate orange cookies and neatly, you get the picture.

For this years’ cookie week I used to be craving a few of that chocolate orange goodness, which is where those melt-in-your-mouth, sweet & tart grain free chocolate orange pinwheels came to lifestyles! Rich dark chocolate cookie dough swirls with mild citrus infused flavors for a singular cookie you’ll come again to time and again.

chocolate orange pinwheels on a plate with orange icing

Chocolate orange pinwheel magic

Let’s chat about these superb, tremendous distinctive chocolate orange pinwheels. The wealthy, dark chocolate cookie layer swirls with a candy, tangy orange layer for a literal taste explosion. They taste decadent however great and light-weight at the similar time. Plus, those pinwheels are:

grain free chocolate orange pinwheel cookies drizzled with orange icing

Everything you’ll want to make them

Both of the layers in these grain free chocolate orange pinwheels are relatively other, but you’ll just want a few staple baking components to bake these small children up:

slicing chocolate orange pinwheel cookie dough

Optional aspect swaps

You may well be stocked up on some substances and now not others, and that’s ok! Here are some substitutions you can make:

Can you employ common flour?

Unfortunately, no. I might not recommend subbing the almond or coconut flour for any other flours as the pinwheels will have a miles other texture and will likely now not be the same.

sliced chocolate orange pinwheel dough

How to make chocolate orange pinwheels

  1. Make the orange cookie dough. You’ll combine together the rainy ingredients, upload the dry substances, and stir everything neatly. Let the dough relaxation for only some mins sooner than rolling it out with wax paper or parchment paper and striking it within the fridge to cool.
  2. Make the chocolate cookie dough. Repeat the above with the chocolate cookie dough elements.
  3. Get your oven able. While the two doughs are chilling within the refrigerator, preheat your oven to 350 degrees F and line your baking sheet with parchment paper.
  4. Layer the doughs. Once your doughs have chilled, you’ll sparsely peel the wax or parchment paper off of one facet of each dough and carefully flip them on most sensible of each other. Roll the doughs in combination so that they seal.
  5. Roll ’em up. Next, you’ll roll the doughs up similar to cinnamon rolls. See my guidelines underneath for doing it sparsely!
  6. Slice into cookies. Once your cookie dough is rolled into a log, you’ll slice it into rounds in order that you get your round pinwheel cookies.
  7. Get baking. Bake your cookies for 9-12 minutes. I typically in finding them easiest around 10 mins.
  8. Finish with a glaze. After baking, let your chocolate orange pinwheels cool totally and make that yummy orange icing. Once the cookies are cool, drizzle a little icing on each and every cookie and enjoy!

grain free orange chocolate pinwheels on a wire rack

Tips for making pinwheels

Putting the two different doughs in combination, rolling and cutting can appear tricky, however with a few guidelines it’s more uncomplicated than you think!

orange chocolate pinwheel cookies on a plate

How to retailer chocolate orange pinwheels

Store those grain free chocolate orange pinwheels in an hermetic container at room temp for up to 1 week.

Can I freeze these chocolate orange pinwheels?

Yes, absolutely! There are two choices:

  1. Freeze the dough. I like to recommend freezing the dough after you’ve rolled up and sliced it into the pinwheel cookies. Then, position them on a cookie sheet lined with parchment paper and chill the dough in the freezer for half-hour. Once the pinwheels firm up, transfer them to a reusable freezer-safe bag or container for as much as Three months. When able to bake, merely bake the chocolate orange pinwheels as directed. You’ll most likely simply need to upload a couple of extra minutes of baking time!
  2. Freeze the baked pinwheels. You can also freeze your baked chocolate orange pinwheels for later. Wait for them to cool totally, then switch them to a reusable freezer-safe bag or container covered with wax or parchment paper. I really like to position them in one layer to steer clear of any cookies breaking. Cookies will stay neatly for as much as 2 months. Once able to consume, simply thaw out at room temperature and enjoy.

two chocolate orange pinwheels stacked on top of one another

More vacation cookies to take a look at

Soft Brown Butter Ginger Cookies with Lovely Lemon Icing

Grain Free Gingerdoodle Cookies

Soft Cut Out Sugar Cookies (gluten free, grain free, paleo friendly)

The Cutest Paleo Gingerbread Cookies

Italian Chocolate Orange Cookies with Orange Icing

Paleo Ginger Molasses Cookies

I'm hoping you like these grain free chocolate orange pinwheels! If you're making them, make sure to go away a comment & a rating so I know how you really liked them. Enjoy, xo!

Grain Free Chocolate Orange Pinwheels

5 from 4 votes

Prep Time 45 mins

Cook Time 10 minutes

Total Time 55 minutes

Amazing grain free chocolate orange pinwheels made with fresh orange juice and drizzled with a mild orange icing. These a laugh, distinctive chocolate orange pinwheels are stuffed with wealthy chocolate and shiny citrus flavors for a brand new holiday cookie everybody will love! Gluten, grain & dairy free and so scrumptious.

  • For the orange cookie layer:
  • Wet
  • 1/4 cup melted and cooled coconut oil
  • 1/3 cup organic cane sugar
  • 1 tablespoon recent orange juice
  • 1 huge egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Zest from 1 orange
  • Dry
  • 1 1/2 cups packed positive blanched almond flour
  • 3 tablespoons coconut flour (no longer packed)
  • ¼ teaspoon baking soda
  • 1/4 teaspoon salt
  • For the chocolate layer:
  • Wet
  • 1/4 cup melted and cooled coconut oil
  • cup organic cane sugar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon fresh orange juice
  • 1 massive egg, at room temperature
  • 1 teaspoon vanilla extract
  • Dry
  • 1 cup packed high-quality blanched almond flour
  • ¼ cup cacao powder (cacao creates a richer chocolate!)
  • 3 tablespoons coconut flour (do not pack)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the orange icing
  • ½ cup powdered sugar
  • 1 tablespoon contemporary orange juice, plus more to thin if vital
  • ½ teaspoon orange zest
  • ¼ teaspoon almond extract
  1. First make the orange cookie dough: In a large bowl, upload in melted and cooled coconut oil, sugar, orange juice, egg, vanilla, almond extract and orange zest. Mix till clean. Next add in almond flour, coconut flour, baking soda and salt to the bowl. Stir till the dough is definitely combined. Let dough take a seat for a couple of mins.

  2. Roll out orange cookie dough dough into an approximate 10×10-inch square that’s 1/4th inch thick between two sheets of wax or parchment paper. Without doing away with the wax paper, position on a baking sheet and refrigerate whilst you are making the chocolate cookie dough.

  3. Make the chocolate cookie dough: In a large bowl, mix in combination melted and cooled coconut oil, sugar, natural maple syrup, orange juice, egg and vanilla until smartly combined. Next upload in almond flour, cacao powder, coconut flour, baking soda and salt; combine neatly to mix and shape a dough. Let the dough rest for only some mins.

  4. Roll out the chocolate cookie dough into an approximate 10×10-inch sq. that’s 1/4th inch thick between two sheets of wax paper. Place within the refrigerator and refrigerate the dough for 20 mins whilst you clean up a bit of and preheat the oven.

  5. Preheat the oven to 350 degrees F. Line a big baking sheet with parchment paper. Set apart.

  6. Remove both doughs from the fridge, and peel off the highest of the wax paper from each and every. Invert the chocolate cookie dough on best of the orange cookie dough (or it can be the opposite if you want to mix it up!). Use your rolling pin and gently roll over the dough over the top wax paper to seal the layers together. Peel off the highest layer of the wax paper. The backside layer will stay as you roll it up.

  7. Starting with the brink of the dough closest to you (or the longest end), moderately curl the edge of the dough up and roll together with your fingertips, identical to you would with a cinnamon roll. If it starts to wreck the dough may be too cold, otherwise you’ll just want to mend it back together again a little with your hands. Don’t fear an excessive amount of! You’ll want to roll those beautiful tightly. After a log is formed, roll it back and forth on the counter to compact the dough and seal any cracks. The log must be approximately 10 inches lengthy, and about 2 inches thick, give or take.

  8. Slice dough into about ¼-⅓ inch thick rounds. Set rounds 1 inch aside and bake for 9-12 mins. I find that 10 minutes is generally perfect.

  9. Once cookies are achieved baking, allow them to cool at the baking sheet for a few minutes earlier than shifting them to a cord rack to complete cooling. Repeat with ultimate dough.

  10. To make the glaze: In a medium bowl: add in powdered sugar, orange juice, orange zest and almond extract. Mix until smooth. Drizzle a teaspoon or two over each cookie. Makes roughly 20 cookies.

Freeze the dough. I recommend freezing the dough after you will have rolled up and sliced it into the pinwheel cookies. Then, place them on a cookie sheet covered with parchment paper and relax the dough in the freezer for 30 minutes. Once the pinwheels company up, switch them to a reusable freezer-safe bag or container for as much as 3 months. When able to bake, simply bake the chocolate orange pinwheels as directed. You’ll likely just need to upload a couple of extra mins of baking time!

Freeze the baked pinwheels. You too can freeze your baked chocolate orange pinwheels for later. Wait for them to cool utterly, then switch them to a reusable freezer-safe bag or container lined with wax or parchment paper. I love to position them in a single layer to steer clear of any cookies breaking. Cookies will keep smartly for up to 2 months. Once able to consume, simply thaw out at room temperature and enjoy.

Nutrition

Servings: 20 cookies

Serving dimension: 1 cookie

Calories: 187kcal

Fat: 13.2g

Saturated fat: 5.4g

Carbohydrates: 15.5g

Fiber: 2.8g

Sugar: 10.8g

Protein: 4.2g

Recipe via: Monique Volz // Ambitious Kitchen | Photography by way of: Eat Love Eats

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