Pinwheel Sugar Cookies with Don’t Go Nuts Chocolate Soy Butter
Recipe created by Ellie Courtney. Check out her Facebook group, Food Allergy Friends.
These are made to be dairy, egg and nut free!
1 stick of dairy-free butter (I use Feischmann’s unsalted)
1/4 cup applesauce
1/2 Tbsp dairy-free milk (I used rice milk)
1/2 tsp vanilla
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
2 cups flour
2/3 c. divided Don’t Go Nuts Chocolate Soy Butter spread
2/3 c. divided allergy-safe mini chocolate chips
- Cream together the dairy-free butter, applesauce, dairy-free milk, vanilla and sugar. In a small bowl combine the soda, baking powder and flour. Add the dry ingredients to the wet ingredients and mix until well incorporated (I used a stand mixer).
- Divide dough into 2 balls. Roll out 1 piece into a rectangle about 1/4 inch thick onto a floured counter. Spread 1/3c of the chocolate spread over the dough. Sprinkle with 1/3c of the mini chocolate chips. Roll up the dough (like a jelly roll log) starting at one side. Pinch the seam together. Repeat with remaining dough, spread, and chocolate chips. Wrap both pieces of dough in plastic wrap and refrigerate for 2 hrs.
- Remove from fridge and using a sharp knife, slice ¼ inch thick slices of the dough and place on parchment-lined baking sheet. Bake at 350 degrees for 8-10 mins.
This is our favorite sugar cookie dough that I added the chocolate soy butter spread and chips to. I’ve always wanted to try some type of rolled cookie with it and was excited to have it turn out.