Gluten-Free Rainbow Cookie

Brighten up your dessert table with these delightful Gluten-Free Rainbow Cookies—a vibrant twist on the classic Italian treat! Made with a blend of almond flour and gluten-free all-purpose flour, these festive layered cookies are perfectly soft, nutty, and naturally gluten-free. Each tri-colored layer, tinted with red and green gel food coloring, is stacked with luscious raspberry preserves and topped with a silky, semi-sweet chocolate glaze for a beautiful and decadent finish. Whether you're baking for a holiday celebration or simply treating yourself, these bite-sized treats are guaranteed to impress. Easy to prepare and loaded with flavor, they’re the perfect combination of visual appeal and mouthwatering goodness for gluten-free indulgence!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 24

Ingredients

• 2 cups blanched almond flour
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1 cup gluten-free all-purpose flour
• 1 few drops red gel food coloring
• 1 few drops green gel food coloring
• 1 cup raspberry preserves
• 1 cup semi-sweet chocolate chips
• 1 tablespoon coconut oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Line three 9x12 inch baking pans with parchment paper, leaving a slight overhang for easy removal.

Step 2

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer.

Step 3

Add the egg yolks and vanilla extract to the butter mixture, mixing until well combined.

Step 4

In a separate bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the almond mixture.

Step 5

Divide the batter evenly into three separate bowls.

Step 6

In the first bowl, add a few drops of red gel food coloring and mix until you achieve the desired shade. Repeat with the second bowl using green gel food coloring, leaving the third bowl uncolored.

Step 7

Spread the red batter evenly into one of the prepared baking pans. Repeat for the green and uncolored batters, each in separate pans.

Step 8

Bake each layer for about 10 minutes, or until just set. Let the layers cool completely in their pans.

Step 9

Once cool, place the uncolored cake layer on a cutting board. Spread half of the raspberry preserves evenly over it.

Step 10

Place the green layer on top and spread the remaining raspberry preserves evenly.

Step 11

Finish with the red layer on top, gently pressing to adhere the layers.

Step 12

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until fully melted and smooth.

Step 13

Pour the melted chocolate over the stacked cookie layers, spreading it evenly to coat the top.

Step 14

Refrigerate the layered cookies for at least 4 hours, or until the chocolate is set.

Step 15

Once set, use a sharp knife to trim the edges for neatness, then cut into small squares or rectangles to serve.

Nutrition Facts

Serving size	1446.3 grams (1446.3g)

Amount per serving	% Daily Value*
Calories	5992

Total Fat 374.30g	480%
Saturated Fat 174.40g	872%
Polyunsaturated Fat 0.20g
Cholesterol 1261mg	420%
Sodium 399mg	17%
Total Carbohydrate 635.80g	231%
Dietary Fiber 43.20g	154%
Total Sugars 464.70g
Protein 79.80g	160%

Vitamin D 164IU	820%
Calcium 686mg	53%
Iron 15mg	83%
Potassium 1608mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 5.1%

Carbs: 40.8%