Berry Filled Pinwheel Cookies

Berry Filled Pinwheel Cookies Are A Delicious Recipe That Can Easily Be Made Vegan And Gluten-Free. A Fun Addition To Your Next Holiday Party Or Enjoy With A Cozy Cup Of Tea.

I have to admit…I have never made pinwheel cookies before this recipe. I have always wanted to, but for some reason they actually intimidated me. I usually stick to the easy to achieve chocolate chip cookie recipes, but I am so freaking glad that I went outside of my comfort zone, and  learned how to roll up a cookie log, stuff it with jam and created these heavenly little treats! And I am here to say (and show you) that these cookies are not at all challenging to make. Sure they have a few extra steps, but trust me, it is so worth the extra ‘effort’ ;)

I am so thrilled to partner with California Giant Berries, my absolute favorite berries (!), which are the main star of the show! We are mixing together not one, but all three raspberries, blackberries and blueberries, to create a sweet jam filling.

Creating the jam from scratch completely up levels the flavor of the cookies and best of all, it only takes five minutes to make! Just stew the sweet berries down, add chia seeds to absorb the liquid and there you have it - homemade jam perfect for filling cookies! 

Another amazing benefit to making jam from scratch is that you know exactly what’s in it. No added sugars or preservatives, just naturally sweet and juicy California Giant Berries showing you the magic that can happen when you cook with flavorful, high-quality ingredient. 

I actually LOVE to make the jam in bulk and saving the rest to enjoy for later in the week - makes for a perfect topping on any sweet breakfast bowl, added into smoothies and even stuffed in dates. 

Enjoy these cookies dunked into your next morning tea, at night with a warm mug of hot chocolate, or share with your friends and family all holiday season long :)

xx Marie 

You Can Watch The Full Cooking Video Here!

 A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long! 

Mixed Berry Pinwheel Cookies:

Makes: 20 cookies

For the Cookies:

½ cup ghee or butter, unsalted and set at room temperature

¼ cup coconut sugar

½ teaspoon ground cinnamon

Pinch of cardamom

1 egg yolk

2 tablespoons maple syrup 

1 tablespoon vanilla extract

1 cup all-purpose flour

Pinch of sea salt 

For the Chia Jam:

3/4 cups mixed California Giant Berries - raspberries, blueberries, blackberries

Juice and zest of 1/2 orange

1 & 1/2 tsp chia seeds

Start by making the chia jam. Add all the ingredients into a saucepan and cook until the berries have softened and released their juices - about 5 minutes (you can press the berries with the back end of a fork to help release the juice). Let cool before adding into the dough. 

Preheating your oven to 325F.

Place the ghee in a mixing bowl and smooth it out with a spatula, removing the lumps. Make sure the ghee is at room temperature. This will make the process much easier.

Now add in the sugar, spices, and a pinch of sea salt with the ghee and mix until the sugar has combined with the ghee to create a smooth texture - about 1 minute. 

Add in the egg yolk, maple and vanilla, and mix well to fully incorporate into the dough. Now add in the flour and mix until every ingredient combines and creates one large dough ball - keep in mind that you do not want to over knead the dough. Pop the dough into the fridge to chill for 10 minutes - we want the dough to be slightly firm.

Dust a sheet of parchment paper with the flour. Add the dough on top and with your hands press the dough down into a rectangular shape that’s about ½”  thick. Add another sheet of parchment paper on top of the dough. Roll out the dough (with the parchment paper on top) with a rolling pin or wine bottle until the dough is about 1/4” thick. Again, pop the rolled dough into the fridge to chill for 10 minutes - we want the dough to be slightly firm before rolling into a log shape. 

Remove the top parchment paper and spread the jam evenly over the dough, leaving about 1/2” space from the borders.

Use the bottom parchment paper to help you roll the dough into a log shape. Keep rolling until their is no dough left to roll.

Once it is shaped, cut the dough into 1/4” thick cookies. Place the cookies on a parchment lined baking dish and pop in the oven to cook for 12 minutes, or until the cookies are golden. Let cool and then enjoy!