Gluten Free Amaranth Cookies With Fig Filling (Vegan)
These gluten free fig pinwheel cookies are vegan, dairy free, and eggless, made with amaranth flour and a simple homemade fig filling. They’re lightly sweet, a little crisp around the edges, and perfect for holidays, snacks, or gifting.
Servings 34 Cookies
Calories 78.5kcal
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
Serving: 1cookie | Calories: 78.5kcal | Carbohydrates: 13.75g | Protein: 2.04g | Fat: 1.84g | Cholesterol: 0.14mg | Sodium: 33.75mg | Potassium: 39.7mg | Fiber: 2.48g | Sugar: 6.14g | Vitamin C: 0.6mg | Calcium: 26.5mg | Iron: 0.4mg
