These cookies are so fun, plus you can adapt the colour depending on the holiday. Obviously, these ones are ready for Valentine’s Day.
In the stores, you see those slice and bake cookies with terrible ingredients. Now, you can have the same slice and bake fun without ruining your gut! My virtual friend Becky from Quinoa & Cookies developed this Gluten-free Swirl Cookies Recipe, and I adapted it a little with booze! Although it’s gluten-free, you probably can sub the gluten-free baking mix for whole wheat pastry flour.
In both the extract and the amaretto, the almond flavouring in this Gluten-free Swirl Cookies Recipe always shines through. While they seem to be hard to make, they are not! I like to use natural food colouring, so I used a combination of things. I combined my Activz Beet Powder and some rosehip syrup I bought from a local store. It’s vegan and vegetarian friendly. You can find it on Amazon here. I’m playing with using it as a filling in some of my goodies!
There are a few steps in this Gluten-free Swirl Cookies Recipe, but don’t be intimidated! It’s not so bad once you get started!
Gluten-free Swirl Cookies RecipeCourse: Uncategorized
Lightly adapted from Quinoa & Cookies
One cup of organic non-hydrogenated shortening, like Spectrum
Three-fourth cup of organic cane sugar
Two tablespoons of amaretto. You can try to make this on your own.
One tablespoon of ground flax seeds
Three table spoons of water or you can just add more amaretto
Two and one-fourth cup of gluten-free baking mix with xanthan gum
A pinch of sea salt
One fourth teaspoon of baking powder
Two teaspoons of almond extract
Add some natural food coloring as needed
- To make this Gluten-free Swirl Cookies Recipe, preheat the oven to 375 degrees. Use parchment paper or a Silpat to line a baking sheet.
- Add the flax and water in a small cup. Allow it to settle for 5-10 minutes, stirring occasionally, until it has thickened.
- Cream the shortening, amaretto, almond extract, and sugar together in a big mixing dish. Combine the flaxseed and water in a mixing bowl. Make sure to scrub the sides of the container if appropriate. Slowly incorporate the gluten-free baking mix, salt, and baking powder into the batter. Be certain that all ingredients are included.
- Divide the dough in half and put one half on a parchment-lined baking dish. Leave half of the mixture in the bowl and gradually apply food colouring, about a teaspoon at a time, before you achieve the perfect shade.
- Here’s where the interesting (and tricky) part begins: spread out the non-coloured dough on one sheet of parchment paper. Keep that aside once done. Roll out the pink dough on another sheet of parchment paper. Ensure that they are about the same size.
- Place the pink dough, which has been rolled out, on top of the white dough. (These images are much more useful than my words!) Roll the dough into a log using your parchment paper as a guide. You’ll want to make sure your spiral is as tight as possible. Slower is preferable.
- Know that no matter what you do after you’ve rolled your log, the ends would be wonky – unless you’re a baking ninja! You should toss them out or keep the odd bits; it all tastes the same! Slice the log into cookies with a sharp knife and put them on the baking sheet.
- Bake the cookies for 18-20 minutes in the oven. If you like yours to be a little softer in the centre, leave them to cool completely on the cookie sheet. They can be fragile to touch before they have fully cooled.
For a special treat, try these delicious cookies!