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Low-Carb Chocolate Orange Pinwheel Cookies

Updated: Dec 13, 2020

The Perfect Balance of Rich Chocolate and Fresh Zesty Orange Swirled Together in One Gorgeous Tender Cookie! Only .8 Net Carbs and 53 Calories Each!


When I think about the flavors of chocolate and orange together, my mind immediately goes to those chocolate oranges that you smash at Christmas time! Citrus and chocolate are a classic combination, and they balance each other out beautifully. These cookies are absolutely divine. The orange flavor is so fresh and hits you right away, followed by a hint of rich chocolate. The texture is soft and tender, venturing into the realm of shortbread and the look of these is just gorgeous! The dark chocolate color swirled around the beautiful light orange, studded with vibrant pieces of zest, is a visual stunner. These are perfect for making year-round and are especially fun to make during the holiday season for your annual cookie swap. They may look complicated, but they are a pretty easy cookie to make. I make the dough right in the food processor, so there's only one bowl to clean! Just one batch makes 32 cookies at only .8 net carbs and 53 calories each.


Low-Carb Chocolate Orange Pinwheel Cookies

Makes 32 cookies

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Ingredients:


1 1/2 C almond flour (I use Blue Diamond finely ground almond flour)

1/2 C coconut flour (I like Anthony's Organic coconut flour)

1/2 tsp baking soda

1/2 tsp salt

1 C Swerve

2 Tbsp coconut oil, melted

2 large eggs

1 1/2 tsp vanilla extract

1/4 tsp almond extract

1/2 C cocoa powder

1 Tbsp water

1/2 Tbsp finely grated orange zest (about 2 medium navel oranges)


Directions:


Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.


In the bowl of a food processor, add the almond flour, coconut flour, baking soda, salt, Swerve, and melted coconut oil. Pulse until just combined. Next, add the eggs, vanilla extract, and almond extract. Process until a dough ball forms that pulls away from the sides of the food processor bowl. Remove the dough ball from the food processor and cut it into two even pieces.


Make the chocolate dough by placing one of the pieces of cookie dough back into the food processor and add the cocoa powder, Nutpods, and water. Process until completely incorporated. Remove from the food processor and place on top of a large piece of parchment paper.


Next, make the orange dough. First, make sure you wash and dry your food processor bowl thoroughly after making the chocolate dough. You don't want any chocolate to muddy the color of your orange dough. Add the other piece of cookie dough back into your food processor and add the orange zest. Process until thoroughly combined. Remove from the food processor and place on top of another large sheet of parchment paper. Set aside.


Grab your chocolate dough, still on top of the large sheet of parchment paper. Form the dough into a rectangular shape as best you can. It doesn't have to be perfect! Using a rolling pin, begin to roll out the dough. Once it gets to about 1/2 inch in thickness, place another large piece of parchment paper on top and continue rolling out until the dough is approximately 1/4 inch in thickness. Set aside and repeat this process with your orange dough.


Next, grab your chocolate dough sheet, and remove the top piece of parchment paper. Get your orange dough and again remove the top piece of parchment paper. Carefully flip the orange dough on top of the chocolate dough. Place a large piece of parchment back on top of your stack of chocolate and orange dough. Using a rolling pin to ensure that the two pieces adhere to each other, roll across the top of the dough several times. It should end up being around 1/4 inch in thickness.


Remove the top piece of parchment from your dough and, lifting one end of the parchment paper, begin to roll the dough into a tight log. You want the dough to be widest horizontally (see the picture below) to get the most cookies out of the batch. Make sure that you roll the dough as tight as you can to avoid gaps in your cookies. If the dough cracks at any point, just press it back together with your fingers and keep going! Use the parchment paper to help you roll it until it becomes one big log of dough.


Using a very sharp knife, slice the log into slices, about 1/3 to 1/2 inch in thickness. Place the cut cookies onto your prepared baking sheet lined with parchment paper about an inch apart. Bake for 10 minutes and remove from the oven. Place your cookies, still on the baking sheet, onto a wire rack and allow to cool for 5 minutes. Using a spatula, remove each cookie and place it directly on the wire rack to cool completely before serving! These cookies are best stored at room temperature in an airtight container for 3-4 days, then transfer any remaining cookies to your freezer. Enjoy!

This is what your chocolate and orange doughs should look like. Now, get ready to roll!


The orange and chocolate dough rolled together. It doesn't have to look perfect!


This is what the log of dough should look like.


The log cut into 1/2 inch slices. Time to bake!


The finished cookies, fresh out of the oven.


They are beautiful!


A gorgeous swirl of chocolate orange flavor.


The inside of the cookies are just as pretty...Mmmmm chocolate orange deliciousness!


Leave a comment down below with any questions you might have about this recipe, I'd love to help!

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