Pinwheels

Pinwheels (57)a text

Google tells me that a lot of people must not know what pinwheels are. What a sad reality. Most people think that pinwheels are a toy or firework. No, they’re a cookie. A chocolate, marshmallow, and chocolate again cookie.

Pinwheels (17)a

Before showing up on this blog, of course they needed to be healthified. Which means rice flour and homemade marshmallows and the good kind of chocolate. Yeah, it’s a party of pinwheel proportions up in here. (I’m not exactly sure what that means, but doesn’t it sound awesome?)

Pinwheels (54)a

You know you want to pinwheel party.

Pinwheels

Ingredients:

For the crust:

¾ c. all-purpose gluten-free flour blend

¼ cup/ 50g coconut sugar or organic sugar

¼ teaspoon baking soda

pinch salt

¼ c. coconut oil, melted

1/2 teaspoon vanilla extract

For the marshmallows:

1 c. water

4 envelopes (3 T.) unflavored gelatin

½ c. honey

½ c. light maple syrup

pinch sea salt

For the topping:

chocolate chips

coconut oil

Directions:

Marshmallows:   place ½ cup of water and the gelatin in the stand mixer. With the whisk attachment on, mix on low periodically to soften the gelatin. Add the remaining ½ cup of water, honey, maple syrup, and a pinch of salt to a sauce pan. Heat mixture to about 242oF. The mixture will bubble a lot, and it will probably take about 10 minutes to reach temperature. When it does, immediately take it off the heat. (you can transfer to a heatproof bowl with a spout if you like now) With the stand mixer mixing on high, slowly pour in liquid mixture along bowl walls. Whip whip whip until mixture is white and has tripled in volume, 6-10 minutes.

Crust: Preheat oven to 325 degrees. Line a mini cupcake pan with liners. In a medium bowl, whisk together the flour, sugar, cocoa, baking soda, and salt; set aside. In another bowl set over a double boiler (or in the microwave), gently melt the coconut oil or butter and add vanilla extract. Add to the flour mixture and stir until a dough forms. Press dough into cupcake liners and bake for 10 minutes. Let cool.

Top cookie bases with marshmallow, let set and then remove. Coat in melted chocolate/coconut oil mixture (a good ratio is 1 T. oil to 1 C. chips).

Top with sea salt, if desired.

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