Why does this recipe use ground flax seed and water?

The ground flax seed combined with water creates a 'flax egg' mixture, which acts as a binder in this vegan and gluten-free cookie recipe, replacing traditional eggs.

What's the best way to roll the two-tone dough for a tight spiral?

To achieve a tight spiral, roll the pink dough on top of the white dough using parchment paper as a guide, taking your time and rolling slowly to ensure the layers adhere well.

What should I do with the 'wonky' ends of the cookie log?

The recipe notes that the ends of the log will likely be uneven; you can either discard them for a neater appearance or bake them as they are, as they will taste just as delicious.

What type of gluten-free flour is recommended for these cookies?

This recipe specifically calls for 2 1/4 cups of a gluten-free baking mix that already contains xanthan gum, ensuring the correct texture and binding for the dough.

How should I handle the cookies after baking to prevent them from breaking?

After baking, it's crucial to let the Rolled Up Red Carpet Cookies cool entirely on the cookie sheet, as they will be delicate and prone to breaking until fully set.

11 years ago

Rolled Up Red Carpet Cookies
[Vegan, Gluten-Free]

AM By: Aileen Metcalf

Author Bio

Aileen Metcalf fuses her love of writing with her passion for mindful eating. On her... Read More

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Close-up of vibrant Rolled Up Red Carpet Cookies, showcasing their distinct pink and white spiral pattern, arranged on a cooling rack.

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Rolled Up Red Carpet Cookies [Vegan, Gluten-Free]

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Ingredients You Need for Rolled Up Red Carpet Cookies [Vegan, Gluten-Free]

1 c. organic non-hydrogenated shortening
3/4 c. organic cane sugar
2 T. amaretto
1 T. flax seed, ground
3 T. water (or more amaretto)
2 1/4 c. gluten-free baking mix with xanthan gum
pinch of sea salt
1/4 tsp. baking powder
2 tsp. almond extract
natural food coloring, as needed

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How to Prepare Rolled Up Red Carpet Cookies [Vegan, Gluten-Free]

Preheat the oven to 375°. Line a cookie sheet with parchment or a Silpat.
In a small cup, combine the flax and water. Stir and allow it to sit for 5-10 minutes, until thickened.
In a large mixing bowl, cream the shortening, amaretto, almond extract, and sugar. Add in the flax mixture. Be sure to scrape the sides as needed. Slowly add in the gluten-free baking mix, salt, and baking powder. Make sure everything is incorporated.
Divide the dough into half; place half on a sheet of parchment paper. Leave the other half in the bowl and add your food coloring, about a teaspoon at a time, until you get your desired color.
Here's where the fun (tricky) part comes in: on one sheet of parchment, roll out the non-colored dough. Set it aside. Take the pink dough and roll it out on another piece of parchment. Do your best to make sure they're about the same size.
Slide the rolled out pink dough on top of the white dough. Using your parchment paper as a guide, roll the dough into a log. You want to make sure that your spiral is tight. Slower is better.
Once you roll your log, know that your ends will be wonky, no matter what you do - unless you're a baking ninja! You can discard them or keep the little weird pieces; it all tastes the same! Using a sharp knife, cut the log into cookies and place them on the baking sheet.
Bake the cookies for 18-20 minutes. I like mine a little softer in the middle, so make sure that you let them cool entirely on the cookie sheet. They might be a little delicate to handle until they are fully cooled.