Chocolate Peppermint Pinwheel Cookies

Chocolate Peppermint Pinwheel Cookies

Servings: 24

Lactose Intolerant
Recipe Directions
Nutrition Information


1¼ cup all purpose flour

¼ tsp salt

⅛ tsp baking soda

⅓ cup coconut oil

⅓ cup GO VEGGIE Plain Vegan Cream Cheese, at room temperature

½ cup sugar

1 tsp natural vanilla extract

1 oz unsweetened chocolate, melted

2 tbsp unsweetened cocoa powder

½ teaspoon natural peppermint extract (you can use more or less to taste)


Combine flour, salt and baking soda in a small bowl. Set aside

In a large bowl, combine coconut oil, vegan cream cheese, sugar and vanilla extract. Beat, using an electric mixer, 1-2 minutes until creamy. Reduce the speed to low and slowly add the flour mixture. Continue beating until just incorporated

Using your hands, gather the dough together, remove a little bit more than half and set it aside

Add melted chocolate, cocoa powder and peppermint extract to the dough that is left in the bowl and beat until just incorporated

Wrap the plain and the chocolate dough in plastic wrap and refrigerate for 10 minutes

Remove the plastic wrap and place the 2 pieces of dough on two separate large pieces of parchment or wax paper. Roll each one into a rectangle, approximately ⅛ inch thick. Carefully place the chocolate dough over the plain and peel off the paper (try to align them the best you can)

Starting with the longer side closest to you, carefully and tightly roll the dough to form a long log. Wrap the paper around it and refrigerate for 10 minutes

In the meantime, preheat the oven to 350F. Line a large baking sheet with parchment paper. Cut the dough into ¼ inch thick slices (you should get about 24) and arrange them over the lined baking sheet. Bake for 20 minutes