Gluten Free Fig Pinwheel Cookies (Vegan, Dairy Free, Eggless)
These gluten free fig pinwheel cookies are made with amaranth flour and a naturally sweet fig filling for a pretty swirl and a lightly crisp, tender bite. They’re vegan, dairy free, eggless, and a good option when you want a homemade cookie that feels a little different but is still simple to make.
If you’re looking for gluten free cookies without dairy or eggs, these fig pinwheel cookies are a lovely option. The dough is made with a blend of amaranth, oat, and cassava flour, then rolled with a quick homemade fig filling for a cookie that looks special without being complicated.
They’re lightly sweet, a little crumbly in a good way, and work well for holiday trays, afternoon snacks, or a homemade gift. I also like that they don’t rely on xanthan gum, vegan butter, or heavily processed ingredients.
If you enjoy baking with different gluten free flours, this recipe is a nice way to use amaranth flour in something practical and approachable.
Why You’ll Love These Gluten Free Fig Pinwheel Cookies
- simple whole-food ingredients (that are gluten free, dairy free, eggless, vegan)
- made with wholesome gluten free flour: amaranth flour is rich in magnesium, zinc and iron
- naturally sweet fig filling (no refined sugar)
- the fig swirl makes them look more special than a basic drop cookie (great for holidays or gifting)
- no xanthan gum or vegan butter needed
- they’re not overly sweet, so they work well with tea or coffee.
What These Cookies Taste Like
These cookies are lightly sweet with a mellow fig flavor, a hint of vanilla, and a tender-crisp texture. Because the dough is gluten free and eggless, the texture is a bit more delicate than classic pinwheel cookies, but that also makes them feel pleasantly light.
Ingredient Notes
- Amaranth flour: gives these cookies their distinct flavor and a more wholesome feel.
- Oat flour: helps soften the stronger taste of amaranth and balances the texture.
- Cassava flour: adds starch and helps hold the dough together.
- Coconut cream: provides richness without dairy or butter.
- Ground flaxseed: helps bind the dough in place of eggs.
- Dried figs: create a naturally sweet filling with a soft jam-like texture once blended.
How To Make Fig Pinwheel Cookies
- Soak and blend the figs.
- Mix the dough.
- Roll between parchment sheets.
- Spread filling and roll into a log.
- Chill well.
- Slice and bake.
Tips For Making These Gluten Free Pinwheel Cookies
- Chill the rolled logs well before slicing so the swirls hold their shape better.
- Spread the fig filling in a thin, even layer so it doesn’t squeeze out while rolling.
- Roll the dough between parchment sheets to prevent sticking and cracking.
- Use a sharp knife and wipe it between cuts if needed.
- Don’t expect the dough to behave exactly like wheat-based dough. If small cracks appear, just press them back together gently.
Storage And Make-Ahead Tips
Store the cookies in an airtight container at room temperature for about 3-5 days. They can also be frozen after baking. If you want to prepare them ahead, chill or freeze the cookie logs first, then slice and bake when needed
Prefer To Watch? See Video Tutorial
Gluten Free Amaranth Cookies With Fig Filling (Vegan)
Ingredients
Fig Filling
- 16 dried figs , soaked
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ½ cup walnuts - chopped
Amaranth Cookie Batter:
- 1 cup coconut cream (without the water)
- pinch of stevia extract powder - or use granulated sugar
- ⅛ tsp salt
- 1 tbsp vanilla extract
- ¼ cup ground flax seeds - golden
- 1 cup amaranth flour
- ½ cup oat flour - gluten free
- ⅓ cup cassava flour
- ½ tsp baking Soda
- ½ tsp lemon juice
Instructions
Make the Fig Filling
- First soak your figs for at least 2 hours, prior to making the dough.
- Add dried figs, maple syrup, vanilla extract, the lemon juice and blend in a food processor. Add 1 Tbsp of water if the mixture is too dry.
- Stir in the walnuts, if using, and set aside.
Make The Dough
- In bowl, beat together with a hand mixer: the coconut cream, stevia extract powder, vanilla extract and salt. Add the flax seeds (ground) and mix again to incorporate (they will absorb the liquid from the cream). Then add the flours, baking soda, the lemon juice, mix until smooth.
- When crumbs start to form and the dough looks shapeable, remove from processor and use your hands to knead the dough for 1-2 minutes just until it comes together.
Roll and fill
- Divide dough in half and shape into two balls. Wrap each one in plastic wrap. Let dough rest at room temperature for 20 minutes.
- Place one dough ball between 2 sheets of parchment paper.
- Roll into a rectangle about 1/8 inch thick. No need to be precise, you can cut the uneven wedges at the end.
- Remove the top parchment and spread half of the fig filling in a thin, even layer.
- Using the bottom parchment to help, gently roll the dough into a log.Repeat with the second portion of dough and filling.
- Chill both logs for 1 hour, or until firm.
Slice and bake
- Preheat the oven to 380°F and line a baking sheet with parchment paper.
- Slice each log into rounds about 1/4 inch thick. Place the cookies on the prepared baking sheet.
- Bake for about 30 minutes, until lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.
Video
Notes
- Drain the figs well after soaking so the filling does not get too loose.
- Spread the filling thinly. Too much filling can make the logs harder to roll and slice neatly.
- Roll between parchment sheets to keep the dough from sticking and cracking.
- If the dough cracks a little, just press it back together gently with your fingers.
- Chilling is important. It helps the logs firm up so the pinwheels hold their shape better when sliced.
- Use a sharp knife for cleaner slices.
- These cookies are lightly sweet, so they pair well with tea or coffee.
- Store in an airtight container at room temperature for a couple of days, or freeze for longer freshness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
FAQs
Yes. A thick fruit jam works, but figs give the filling a naturally rich texture without needing much extra sweetener.
Possibly, but the flavor and texture will change. This recipe is built around amaranth, so I would only test swaps if you’re comfortable experimenting with gluten free doughs.
Gluten free, eggless dough is naturally more delicate. If it cracks a little while rolling, patch it gently and make sure it chills before slicing.
They lean more toward tender-crisp once cooled, with a slightly delicate crumb.
Yes. The dough logs can be made ahead and chilled before baking, which is especially helpful for holiday prep.
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I even skipped the maple syrup and used just a bit of fresh stevia in the dough. So delicious. I rarely post comments. These are delicious, and easier than you would think!
I love pinwheel cookies, and I love them even more when they are made with healthy ingredients, the amaranth flour and the fig jam is a wonderful idea. Thank you for sharing!
Thank you Carol, I hope you like them!
I like your awesome website design and your food content. I am a cook and enjoy cooking and baking on the weekend when time allows me to make cakes.
Thank you, I’m glad you stopped by 🙂