gluten free vegan raspberry pinwheel cookies
RECIPE TYPE: cookies
SERVES: 30-32 cookies
  • 2 1/4 cups Sarah’s gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup powdered sugar
  • 1/4 cup cane sugar
  • 1/3 cup refined coconut oil
  • 1/3 cup unsweetened almond milk or coconut milk beverage, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract {optional}
  • 1/2 cup raspberry jam
  • 3 tablespoons Bob’s Red Mill sparkling sugar
  1. In medium bowl, sift together flour blend, baking powder and salt. Set aside.
  2. In bowl of stand mixer, beat together powdered sugar, sugar and coconut oil. Add almond milk, vanilla and almond extract. Mix until creamy.
  3. Add flour mixture and continue to mix cookie dough until combined, 1-2 minutes.
  4. Divide dough in half and shape into two round discs. Wrap each one in plastic wrap. Let dough rest in refridgerator for 20-30 minutes.
  5. On counter, lay out large piece of plastic wrap. Place cookie dough in the center and top with another piece of plastic wrap.
  6. Roll one disc of dough into 12”x6” rectangle. Top with 1/4 cup raspberry jam, covering dough with thin layer. Leave 1/2-inch at long end free of jam.
  7. Roll up dough into log, starting at the long end and rolling up. Wrap in plastic wrap and place in fridge for chill for around 20 minutes. Repeat with remaining disc of dough.
  8. When dough is chilled, preheat oven to 350 degrees. Line large baking sheet with parchment paper.
  9. Remove dough from refrigerator. Using sharp knife, slice into 1/2-inch circles. Place on prepared baking sheet. Sprinkle with sparkling sugar.
  10. Bake cookies 9-11 minutes. Don’t over-bake, as they won't turn much of a golden brown.
  11. Remove cookies from oven and place on cooling rack to cool completely. Store in air-tight container.
Recipe by Sarah Bakes Gluten Free at