Wholewheat Chocolate Pinwheel Cookies

Festive cookies that not only look pretty and taste delicious but they are also healthier than your regular cookies.

They are made up of very basic ingredients in your pantry. They are made of wholewheat flour & olive oil instead of plain flour & butter but they are nevertheless delicious.

Time: 45 minutes


Serves: Makes 18-20 cookies

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  1. 1+3/4 cups wholewheat flour
  2. 1 cup granulated sugar
  3. 2 tablespoons powdered sugar
  4. 1/2 cup olive oil
  5. 1 teaspoon vanilla extract
  6. 1/2 teaspoon baking soda
  7. 5-6 tablespoons milk
  8. 2.5 tablespoons cocoa powder
  9. 1.5 tablespoon powdered sugar


  1. Mix the oil and sugar with a whisk or spoon until it becomes light and creamy.
  2. Add vanilla extract and mix well.
  3. Sieve the wholewheat flour and baking soda together in the oil-sugar mixture. Mix well using your hands.
  4. Add 4 tablespoons of milk first and mix well so that the dough comes together. Add one more tablespoons of milk only if the dough looks dry and it’s not coming together. You don’t need to knead the dough like chapatti or bread dough; it just needs to come together as a ball. I had to use 5 tablespoons of milk to make a dough ball.
  5. Divide the dough into 2 equal parts to make vanilla and chocolate flavoured dough. Keep both the parts (of dough) in two separate bowls.
  6. Cover one of the bowls with a cling film. This will be the vanilla flavoured dough.
  7. For the chocolate dough, add 2.5 tablespoons cocoa powder, 2 tablespoons powdered sugar and 1 tablespoon milk to the dough in the second bowl and mix well using your hands. Make a dough ball after mixing all the ingredients uniformly.
  8. Place the chocolate flavoured dough ball between 2 sheets of parchment paper and roll into a rectangular shape. Repeat the same process with the vanilla flavoured dough. Try to roll out similar sized rectangles for both types of dough.
  9. Remove the parchment paper from the top of each dough sheet. Flip the chocolate dough sheet over onto the vanilla dough sheet. Cover with parchment paper and roll again without applying too much pressure so that the sheets get attached to each other.
  10. Gently lift the dough sheet from its longer edge and start rolling it away from you. Roll it till the end and press the edge down to seal.
  11. Wrap the dough log in a cling film. Keep it in the freezer for 20 minutes.
  12. Preheat the oven to 180C and line a baking tray with parchment paper.
  13. Take the dough log out of the freezer and unwrap it. Cut the dough log into 1/4-inch thick slices and place them about an inch apart from each other on the baking tray lined with parchment paper.
  14. Bake them at 180C for 15 -18 minutes.
  15. Let them cool on the baking tray for 10 minutes as they will be quite soft when freshly baked. Don’t be tempted to bake them longer; they will firm up when they get completely cooled. After 10 minutes, transfer them on a wire rack and let them cool completely.
  16. Store them in an air-tight jar and enjoy with your tea or coffee.

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