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5 from 1 vote

Paleo Chocolate Pinwheel Cookies



  • melt the chocolate chips in a bowl over simmering water (double boiler)
  • mix together the almond flour, arrowroot powder and salt
  • in a separate bowl, whisk the butter, eggs, honey and vanilla extract
  • with rubber spatula, gently mix dry and wet ingredients together to form a batter being careful not to over mix or the batter will get oily and dense
  • divide the batter into two equal size balls
  • add the melted chocolate and raw cacao powder to one half and mix to incorporate the chocolate into the batter
  • wrap each half of dough separately in plastic wrap and refrigerate for 1 hour. Alternatively, you can freeze the dough for 30 minutes.
  • roll the vanilla dough into a 10-inch square between 2 pieces of parchment paper then remove the top sheet
  • repeat the process with the chocolate dough then flip the chocolate dough on top of the vanilla dough. Gently roll over the top with a rolling pin to make the doughs adhere.
  • trim the edges of the dough with a knife then carefully roll the dough into a tight log. If you have trouble rolling the log, lift up the parchment paper and use it for leverage.
  • freeze the dough for 30 minutes
  • using a knife, cut chilled dough into ¼-inch thick cookies and transfer each piece to a cookie sheet lined with parchment paper
  • bake at 325°F for about 10 minutes or until the top and edges start to turn brown
  • allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack