Ohhh yes 😍—Date Pinwheel Cookies that are healthy, egg-free, and butter-free! Soft, naturally sweet, and perfectly spiced. Here’s a foolproof recipe:
🌿 Date Pinwheel Cookies (Healthy, No Eggs, No Butter)
Ingredients
Cookie Dough:
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1½ cups whole wheat flour (or all-purpose for lighter texture)
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½ tsp baking soda
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¼ tsp salt
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½ tsp cinnamon (optional)
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¼ cup coconut oil (softened, or any neutral oil)
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¼ cup maple syrup or agave nectar
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2–3 Tbsp plant-based milk (as needed)
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1 tsp vanilla extract
Date Filling:
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½ cup pitted dates
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2 Tbsp water
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¼ tsp cinnamon (optional)
Instructions
1. Make the date filling
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Blend dates with water and cinnamon in a food processor until smooth and sticky.
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Set aside.
2. Make the cookie dough
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In a bowl, whisk flour, baking soda, salt, and cinnamon.
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Add coconut oil, maple syrup, and vanilla. Mix until crumbly.
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Gradually add plant milk, 1 Tbsp at a time, until dough comes together and is soft but not sticky.
3. Assemble pinwheels
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Roll dough between two sheets of parchment into a rectangle (~¼ inch thick).
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Spread date filling evenly over the dough, leaving a small border.
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Roll dough tightly lengthwise into a log.
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Wrap in parchment and chill 30–60 minutes to firm up.
4. Slice and bake
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Preheat oven to 350°F (175°C).
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Slice log into ¼–½ inch rounds and place on parchment-lined baking sheet.
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Bake 10–12 minutes, until edges are lightly golden.
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Cool completely on a wire rack—they firm up as they cool.
Tips for Perfect Pinwheels
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Chill dough well: makes slicing neat and prevents spreading.
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Use soft, sticky dates: Medjool dates work best.
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Optional upgrades: Add a handful of finely chopped nuts or unsweetened shredded coconut to the filling for texture.
These cookies are naturally sweet, soft, chewy, and guilt-free—perfect for a snack or lunchbox treat!
If you want, I can also give a gluten-free version that’s just as soft and rolls beautifully.