Healthy amaranth cookies (gluten free, dairy free and egg free) made with amaranth flour, naturally sweetened with dried figs and rolled up into pretty pinwheel cookies. These amaranth cookies are not overly sweet and are safe for those with food allergies.
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.
To Make The Amaranth Cookie Batter
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). Mix until creamy then add the flours, baking soda, the lemon juice and mix again.
When crumbs start to form, use your hands to knead the dough for 1 - 2 minutes until the dough forms.
Divide dough in half and shape into two balls. Wrap each one in plastic wrap. Let dough rest at room temperature for 20 minutes.
When ready, flatten the dough ball into a disk. Place the disk between two sheets of parchment paper on a flat surface and use a rolling pin to roll out into an ⅛" thickness, and the shape of a rectangle. No need to be precise, you can cut the uneven wedges at the end.
Remove the top layer of parchment paper. Top with half the fig mixture, covering dough with thin layer.
Roll up dough into log. Use the bottom sheet of parchment paper to lift and roll the dough up. Place in fridge to chill for 1 hour. Repeat with remaining dough and filling.
To Bake These Amaranth + Fig Pinwheel Cookies
Preheat oven to 380 degrees F. When the dough is chilled, line a large baking sheet with parchment paper.
Using sharp knife, slice the log approx. a ¼" thick circles. Place on prepared baking sheet.
Bake cookies for 30 minutes. I bake them at a higher temperature (380F) because I like my cookies, golden brown and not dry. Usually baked goods made with gluten free flours end up dry and cracked if cooked at lower temperatures.
Remove the pinwheel cookies from oven and place on cooling rack to cool completely.