For this year’s Jewish high holidays, I was put in charge of one dessert and one side dish (more on that to come). After polling Instagram, I settled on chocolate rugelach for the dessert. Since so many of my clients and friends don’t eat gluten or dairy, I wanted to make my version of rugelach something everyone can enjoy.
That said, this recipe requires rolling. The lack of gluten makes this a bit more complicated, and the final result will be more crumbly than a traditional rugelach. If gluten isn’t an issue for you, I highly recommend using whole wheat pastry flour to make your life easier. Don’t worry though – it’s still tasty either way. And Shanah Tovah to all who celebrate!
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Ingredients
- 1 5-oz container Monty’s plant-based butter (or other dairy-free butter alternative)
- 1 5-oz container Monty’s plant-based cream cheese (or other dairy-free cream cheese alternative)
- 2 tbsp coconut sugar
- pinch of fine sea salt
- 1/2 tsp vanilla
- 1 cup 1:1 gluten-free flour or whole wheat pastry flour (recommended if you tolerate gluten just fine)
- 2-4 tbsp coconut sugar depending on how sweet your chocolate is or how sweet you like your desserts (additional to above)
- 1 tsp cinnamon
- 1/2 cup chocolate chips (I used Hu Kitchen gems)
- 1/4 cup unsweetened plant-based milk
Directions
- Cream together cream cheese and butter using an electric mixer. Add 2 tbsp coconut sugar, salt and vanilla. Then add the flour until just combined. Place the dough onto a well-floured board and roll into a ball. Cut the ball in half, and form each half into a ball. Wrap in plastic, and refrigerate for 1 hour.
- Make the filling with 2 tbsp (or more, depending on your preference) coconut sugar and cinnamon.
- Melt the chocolate chips in a bain-marie or in the microwave.
- On a well-floured board, roll out each chilled ball of dough to a 9-inch circle. Spread each circle with the melted chocolate and sprinkle with filling, leaving enough filling to later sprinkle on top of the cookies before baking. Cut each circle into 8 equals pieces by first cutting quarters and then cutting each quarter in half. Starting at the wide edge, roll up each wedge. Place the cookies on a lined baking sheet with the points tucked under. Refrigerate for 30 minutes.
- Preheat the oven to 350 F.
- Brush each cookie with the plant milk and then sprinkle the remaining filling over the tops of each one. Bake for 15-20 minutes until golden brown. Remove and allow to cool completely on a wire rack.