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Peanut Butter Chocolate Pinwheel Cookies

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Peanut-Butter-Chocolate-Pinwheel-Cookies served with almond milk~ raw, vegan, gluten-free ~

If I were forced to choose between chocolate and peanut butter, I would choose chocolate… no peanut butter… no chocolate… aahhh, I really don’t see a need for having to choose. Why can’t we enjoy both in one cookie… oh we can!

With these cookies, everyone is happy and nobody has to make a choice. And best of all, you will LOVE the peanut butter aroma that the dehydrator puts out!

If you are looking for a project to make with young ones, put this recipe on your list. The kids will love combining the two doughs, seeing the patterns that emerge as you slice the logs.

This recipe would also make a wonderful gift. Though the rolling process is not complicated, I find that many people are a bit intimidated by it. So, why not do it for them? You make the dough and assemble the log, then the recipient just slices and dehydrates them. Just an idea. :)

I want to share with you a few tips that I have learned over the years when making this recipe. In order to get that spectacular swirl and shape, you need to remember a few things. First off, make sure that you roll each layer the same thickness.  This will give it a unified look throughout the cookie.

When the time comes to rolling the two layers together into a log shape, make sure you roll it even and tight. This will help eliminate a hole from forming in the center of the cookie. If you notice a hole running down the center of the log when slicing it, it’s because you didn’t roll it tight enough. You then know better for next time.

Next, freeze the log overnight if you have the time.  If the log is soft when slicing it, the log will start to collapse and create an oblong cookie.  Minor detail, but if you want to create that perfect pinwheel effect… take heed of my advice. :) I think that’s about it. I hope you enjoy the process of making this cookie. Please comment below. blessings, amie sue

raw vegan gluten free Peanut-Butter-Chocolate-Pinwheel-Cookies served with almond milkIngredients:

Chocolate Layer:

Peanut Butter Layer:


Chocolate Layer:

  1. Place the almonds in the food processor, fitted with the “S” blade.  Process until the almonds turn into a small crumbly flour.
  2. Add the ground flax and cacao powder and pulse together just until combined.
  3. As the food processor is running add in the oil, water, sweetener, and vanilla. Process until well blended.
    • Some people don’t like the taste of dehydrated coconut oil, if this is you, use olive oil.
    • Be careful that you don’t over-process the batter or it will become too oily.
  4. Place the batter in the freezer while you make the peanut butter layer.
  5. When ready to roll out, place the dough ball between 2 pieces of plastic wrap and roll out to 1/4″ thick.
    • I rolled mine out to be roughly 15″ long x 10″ wide.

Peanut Butter Layer:

  1. Place the raw oats and salt in the food processor and process until it becomes a fine powder.
    • If you own the Vitamix dry container, use that to get the oats down to a nice flour.
  2. Add the peanut butter, agave, honey, oil, and vanilla. Process until the batter sticks together when pinched.
    • This batter doesn’t require any fridge time, unlike the chocolate batter.
    • I used fresh ground peanut butter from the store. It wasn’t raw.
  3. Place the dough ball between 2 pieces of plastic wrap and roll out to 1/4″ thick.
    • Roll out nice and even.  Peel the top sheet off, exposing a beautiful sheet of peanut butter!
    • I rolled mine out to be roughly 15″ long x 10″ wide.  You want both layers should be about the same size.


  1. Lay the peanut butter layer on top of the chocolate layer, now peel the teflex or wax paper off of the peanut butter.
  2. Using the bottom non-stick sheet that the chocolate is rolled out on and start to roll the two batters together.
  3. Once rolled nice and tight, cover with plastic wrap and place it in the freezer for about 30 minutes or until REALLY firm.
    • Having the log firm will aid in slicing.
    • I recommend placing the rolled batters on a cookie sheet or something flat as it is “mold-able” and bendable at this stage.
  4. Remove from the freezer and place on a cutting board.
  5. Slice into 1/4″ thickness.
    • Use a SHARP non-serrated knife.
    • Place on the mesh sheet that comes with the dehydrator.
  6. Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees (F) and continue the dehydration process for roughly 6-8 hours.
  7. Store cookies in an airtight container. They should keep 5-7 days on the counter and up to a month in the freezer.
    • Be sure to place parchment or wax paper in between layers so they don’t stick to one another.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

12 thoughts on “Peanut Butter Chocolate Pinwheel Cookies

  1. Gayle says:

    I am really excited to try your lovely looking recipes! You are a new site to me. This looks amazing (as do all I have looked at so far but…peanut butter and chocolate …or and orange…:)

    • amie-sue says:

      Welcome Gayle :) If you have any comments or questions as your weave your way through the site, just let me know. Blessings, amie sue

  2. Gabi says:

    Hi! I’m really looking forward to making this recipe but I was wondering if there is any way to replace the oats in the peanut butter layer?
    Thank you!

    • amie-sue says:

      Hi Gabi, there are always substitutions for the most part… but they will change the flavor that I created, so just keep that in mind. You can try using almond flour or buckwheat flour (though I find buckwheat more drying). Good luck! amie sue

  3. Barb says:

    Hi Amie-Sue….these sound positively delicious! How thick do you slice them before dehydrating ?
    Thanks Barb

  4. Vally says:

    I made this this weekend, it is amazing, thanks for sharing.

    • amie-sue says:

      Your welcome Vally.. thank you for letting me know! I always love to hear from those who try the recipes. Have a glorious day. amie sue :)

  5. Vally says:

    I have shared this recipe with my extended family, I have increased thed population on dehydratos, and of living raw.. I’m so thankful that you are here.. Thank you for blessing me and my family with your knowledge of food.

    • amie-sue says:

      Thank you Vally for sharing that. It means a lot. I hope that you continue to enjoy the recipes that I share and find new foods to add to your daily menu. :) Have a blessed week. amie sue

  6. kkysjh says:

    Thank you for lovely recipe:)

    But i have a question.
    You used natural peanut butter. Did you make it? or did you buy it?

    If you made it, i want to know the peanut butter recipe please:)

    • amie-sue says:

      Good morning kkysjh,

      I use fresh ground peanut butter that I will either make myself or get from the health food department in our grocery store. They have those grinder machines so you do it on demand, but they use organic roasted peanuts. I toggle back and forth between raw and a fresh ground organic roasted peanut butter. My husband prefers the taste of roasted… if you haven’t tried both versions… raw has a very different taste. Roasted peanut butter has this addictive, salty, rich note and raw peanut butter has a subtle, creamy, almost-sweet taste. It’s pretty bland by itself, so I add in the following ingredients (see below).

      If you use raw peanuts, make sure you find a good source that produces uncontaminated raw peanuts. I use jungle peanuts in this case. Peanuts are highly susceptible to contamination by Aspergillus flavus, which produces aflatoxin, a toxic metabolite that can cause illness. Therefore, health wise, I tend to use roasted organic peanuts that are of good quality.

      To make your own:

      2 cups raw jungle peanuts
      1 – 3 Tbsp preferred oil – depends on how thin or thick you want it
      1-2 Tbsp honey or other sweetener (optional)
      1 Tbsp nutritional yeast
      1 tsp Himalayan pink salt

      Follow the instructions for almond butter: https://nouveauraw.com/raw-recipes/nut-seed-butters/almond-butter/

      Was this helpful? Blessings, amie sue

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