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Peanut Butter Chocolate Spiral Cookies

Prep

Cook

Total

Yield 18

Trust me when I say that you'll want to keep this dough in the freezer at ALL times!

Ingredients

Instructions

  1. In two medium mixing bowls, measure out all your ingredients. Keeping the batters separate.
  2. If you're not using a mixer like me, I recommend using a fork to start and then clean hands to knead each dough until smooth.
  3. Wrap each dough and let them chill in the fridge for 20 minutes.
  4. After chilling, lay out a sheet of plastic wrap and spread one of your cookie doughs evenly out. You can do this by adding a second layer of plastic wrap and rolling the dough between the two. Rolling to 1/4 inch.
  5. Try to keep it in a rectangular shape. Repeat this process for your second dough.
  6. If the dough is too soft you can transfer both to a cookie sheet and let them chill for 20 minutes to firm up.
  7. Once you have both doughs evenly rolled out, gently remove the top layer of non-stick film from each (so they just have it on the bottom). Flip either dough on top of the other and line it up as best you can. Now remove the film from the dough you flipped on top (so only the bottom lying flat has a non-stick surface).
  8. Starting from the end closest to you, begin to roll the doughs together, horizontally - think cinnamon rolls. Make sure you tuck in and roll tightly, peeling back the bottom layer of non-stick film as you go (you don't want to eat that…).
  9. Rewrap the combined doughs, making sure the ends are covered so it doesn't dry out.
  10. Transfer to your freezer to chill, overnight is best or until firm is fine. This will make them easier to cut and they will keep their shape when baked.
  11. Remove your cookie dough from the freezer.
  12. Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
  13. Unwrap your dough and cut slices about 1/4-1/3 inches thick. Lay them flat on your baking sheet, keeping them 1-2 inches apart.
  14. Bake until golden brown/cooked through, about 12-15 minutes.
  15. Remove from the oven and let cool for 5 minutes before eating.
  16. Enjoy slightly warm, with a cold glass of non-dairy milk!

Notes

You can prep ahead and let this rest in the freezer overnight. Cutting slices as desired and/or rolling 1 inch dough balls to store in the freezer for cookies whenever you want!

Courses Dessert

Cuisine Vegan, Gluten-Free, Oil-Free

Recipe by The Plant Philosophy at https://theplantphilosophy.com/peanut-butter-chocolate-spiral-cookies/