One of my favorite holiday cookie recipes is for gluten free date pinwheel cookies. SUCH memories of my grandmother’s date pinwheel cookies. While it seemed like these would be so difficult to make, gluten free or otherwise, and that only grandma could make them just right, I was so pleased when these soft and delectable gluten free date pinwheel cookies appeared and tasted just as good as I remembered. (Hop to this recipe for another holiday cookie memory: my grandmother’s Raisin-Filled Cookies, made gluten free!).
Having never even made them in my gluten-eating days, I was nervous to attempt this recipe, but so happy now that I did! These did not last long in my house! If you’re not so into the date thing, use whatever other jam, apple butter or cinnamon-sugar type filling you prefer — the gluten free pinwheel cookie base is delicious with nearly anything tucked inside.
I hope you try this recipe for yourself soon, and might I suggest doubling it so you’ll have a few extra to share?!
- 1 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 2 cups brown or coconut palm sugar, packed
- 2 eggs
- 3 3/4 cup gfJules™ All Purpose Gluten Free Flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 8 ounces pitted Medjool Dates
- 1 cup water
- 1/4 cup granulated sugar
- 2 tsp. lemon juice
- 1 cup finely chopped pecans (optional)
Cream the butter, brown sugar and eggs in a large mixing bowl. Continue to beat until lighter and somewhat fluffy. Slowly stir in the dry ingredients, mixing just until blended. Wrap the dough in plastic wrap and refrigerate for at least two hours, or until no longer sticky.
To prepare the date filling, chop the pitted dates by hand or in a small food processor. Add to water, sugar and lemon juice in a small saucepan over medium-high heat. Bring to a boil, stir then simmer for 10 minutes. Add chopped pecans, if using.
Set aside to cool.
Once chilled, roll one-third to one-half of the cookie dough out onto a clean counter or mat floured well with Jules flour. Roll the dough into a rectangle about 12 inches long by 8-10 inches wide. Spread the date mixture on top of the rectangle, reserving enough to cover the remaining dough.
Using a bench scraper or spatula, gently roll the dough, starting with the long end of the rectangle. Continue until all the dough is rolled together like a jelly roll. Wrap in plastic wrap and refrigerate again for two hours or until firm.
Repeat the process with the remaining dough and date filling.
Preheat the oven to 350° F (static) or 325º F (convection).
Remove the plastic wrap and slice each roll with a sharp knife, cutting 1/4 inch slices to form the pinwheel cookies. Place cookies on parchment-lined cookie sheets, leaving at least 1 inch between each cookie to allow for spread. Bake for 14 minutes, or until the cookies are no longer shiny in the middle and appear to be cooked throughout. The edges should not be browning. Remove to cool on wire racks.
Makes approximately 3 dozen cookies.