Dairy-Free Rolled Cookies with Three Flavors
Dairy-Free Rolled Cookies with Three Flavors
Ingredients
For the Cookie Dough
- 3 1/2 cups all purpose flour, (500 g)
- 3/4 tablespoon baking powder, (10 g)
- 1/2 cup powdered sugar, (75 g), plus more for dusting
- 3 sticks non-dairy butter, (340 g)
- 1/3 cup oil, (80 mL)
- 1 pinch salt
- 1/4 cup water, slightly less (about 50–55 mL); can substitute with orange juice or milk for dairy cookies
For the Fillings (choose 3)
- 1 plant-based Nutella, as needed
- 1 crushed hazelnuts, as needed
- 1 date spread, as needed
- 1 crumbled halva, as needed
- 1 Biscoff cookie butter, as needed
- 1 crushed Biscoff cookies, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl or the bowl of a stand mixer, combine the all purpose flour, baking powder, 1/2 cup powdered sugar, non-dairy butter, oil, and a pinch of salt. Add the water (or chosen liquid substitute).
⏱️ 5 min
- 3
Mix the ingredients on low speed, then gradually increase to medium, until a soft, pliable dough forms. If the dough feels too dry, add more liquid (water, orange juice, or milk) 1 tablespoon at a time until the desired consistency is reached. If it feels too wet, add a little more flour. The dough is very forgiving.
⏱️ 5 min
- 4
Divide the prepared dough into 3 equal pieces.
⏱️ 2 min
- 5
Take one piece of dough and place it between two sheets of parchment paper. Roll the dough into a thin rectangle or oval, approximately 1/8 inch thick.
⏱️ 3 min
- 6
Evenly spread your chosen filling (e.g., plant-based Nutella, date spread, or Biscoff cookie butter) over the rolled dough. If desired, sprinkle with a topping like crushed hazelnuts or crumbled halva.
⏱️ 2 min
- 7
Using the bottom sheet of parchment paper to assist you, carefully roll the dough into a tight log. Gently peel back the parchment paper as you roll to prevent it from sticking to the dough.
⏱️ 3 min
- 8
Using a sharp knife or a bench scraper, cut the dough log into cookies approximately 3/4 inch thick. Transfer the cut cookies to the prepared parchment-lined baking sheets. A bench scraper can be helpful for lifting the cookies without distorting their shape.
⏱️ 5 min
- 9
Repeat steps 5 through 8 with the remaining two pieces of dough, using different fillings and toppings for variety if desired.
⏱️ 10 min
- 10
Bake the cookies in the preheated oven for 25–30 minutes, or until lightly golden brown around the edges.
⏱️ 30 min•🌡️ 350
- 11
Once baked, remove the cookies from the oven and let them cool completely on the baking sheets or on a wire rack. This is crucial for them to firm up.
- 12
Once completely cooled, generously dust the cookies with additional powdered sugar before serving.
⏱️ 2 min
- 13
Store leftover cookies in an airtight container at room temperature, in the refrigerator for extended freshness, or freeze the unbaked dough logs for future use.
Kitchen Tools
Nutrition Facts (per serving)
Dairy-Free Rolled Cookies with Three Flavors
For the Cookie Dough
- 3 1/2 cups all purpose flour, (500 g)
- 3/4 tablespoon baking powder, (10 g)
- 1/2 cup powdered sugar, (75 g), plus more for dusting
- 3 sticks non-dairy butter, (340 g)
- 1/3 cup oil, (80 mL)
- 1 pinch salt
- 1/4 cup water, slightly less (about 50–55 mL); can substitute with orange juice or milk for dairy cookies
For the Fillings (choose 3)
- 1 plant-based Nutella, as needed
- 1 crushed hazelnuts, as needed
- 1 date spread, as needed
- 1 crumbled halva, as needed
- 1 Biscoff cookie butter, as needed
- 1 crushed Biscoff cookies, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl or the bowl of a stand mixer, combine the all purpose flour, baking powder, 1/2 cup powdered sugar, non-dairy butter, oil, and a pinch of salt. Add the water (or chosen liquid substitute).
⏱️ 5 min - 3
Mix the ingredients on low speed, then gradually increase to medium, until a soft, pliable dough forms. If the dough feels too dry, add more liquid (water, orange juice, or milk) 1 tablespoon at a time until the desired consistency is reached. If it feels too wet, add a little more flour. The dough is very forgiving.
⏱️ 5 min - 4
Divide the prepared dough into 3 equal pieces.
⏱️ 2 min - 5
Take one piece of dough and place it between two sheets of parchment paper. Roll the dough into a thin rectangle or oval, approximately 1/8 inch thick.
⏱️ 3 min - 6
Evenly spread your chosen filling (e.g., plant-based Nutella, date spread, or Biscoff cookie butter) over the rolled dough. If desired, sprinkle with a topping like crushed hazelnuts or crumbled halva.
⏱️ 2 min - 7
Using the bottom sheet of parchment paper to assist you, carefully roll the dough into a tight log. Gently peel back the parchment paper as you roll to prevent it from sticking to the dough.
⏱️ 3 min - 8
Using a sharp knife or a bench scraper, cut the dough log into cookies approximately 3/4 inch thick. Transfer the cut cookies to the prepared parchment-lined baking sheets. A bench scraper can be helpful for lifting the cookies without distorting their shape.
⏱️ 5 min - 9
Repeat steps 5 through 8 with the remaining two pieces of dough, using different fillings and toppings for variety if desired.
⏱️ 10 min - 10
Bake the cookies in the preheated oven for 25–30 minutes, or until lightly golden brown around the edges.
⏱️ 30 min•🌡️ 350 - 11
Once baked, remove the cookies from the oven and let them cool completely on the baking sheets or on a wire rack. This is crucial for them to firm up.
- 12
Once completely cooled, generously dust the cookies with additional powdered sugar before serving.
⏱️ 2 min - 13
Store leftover cookies in an airtight container at room temperature, in the refrigerator for extended freshness, or freeze the unbaked dough logs for future use.