close up rainbow cookie
April 6, 2020

Rainbow Cookies Gluten and Dairy Free

By Ange's Table

Good morning!  How are you doing today?  We are still self isolating in our house.  How are you passing the time?  

A couple of weeks ago, I was experimenting with my cousin Francesca’s Rainbow Cookie recipe.  I have to say, I did a good job.  I have not had Rainbow Cookies since I had to go gluten free in 2013.  7 years is a long time to not have these lovelies in my life.

I hope I can make someone else out there as happy as I was, when I made these.  Just try to not eat the whole pan at once.  Share maybe one or two. 😁

whipped top before granola
Mix sugar and shortening
add egg one at a time rainbow cookie
Add eggs one at a time. You need a good wooden spoon here
sprinkle flour on egg mixture rainbow cookie
Add the flour 1/4 cup at a time
3 bowls for rainbow cookie
Evenly divide your batter
3 layers ready for oven rainbow cookie
Spread out on parchment lined cookie sheet
3 layers out of oven rainbow cookie
Cool on cookie sheet
whip jelly for rainbow cookie
Whisk the jelly to aerate
middle layer rainbow cookie
Layer alternating with jelly (don't worry about the dark corner)
chocolate smear on rainbow cookie
Cover the whole thing with melted chocolate
tray of rainbow cookies
Make your cuts before the chocolate cools completely
cut rainbow cookie
The layers are so moist
rainbow cookies in container
Save some for everyone else

Rainbow Cookies, Gluten and Dairy Free

Adapted from Francesca Montelbano
  • 1 cup shortening
  • 1 cup coconut sugar
  • 4 lg eggs, room temperature
  • 1 tsp vanilla
  • 1 cup gluten free oat flour
  • 1 Tbsp coconut flour
  • Food coloring of choice
  • 1/2 cup chocolate chips
  • 1 tsp coconut oil
  • 1/4 cup seedless jelly or jam

Pre-heat oven to 350’F.

Mix the shortening and sugar, by hand.  Use a good wooden spoon for this.  Once all mixed, add eggs one at at time.

Then whisk your flours together, add to egg mixture 1/4 cup at a time.  Folding to make sure it is well incorporated.

Add in vanilla.

Divide the batter into 3 equal portions.  About 2/3 cup in each bowl.  I colored only 2, with 6 drops of food coloring in each.

Spread in an even layer on 3 separate cookie sheets, lined with parchment paper.  

Bake in preheated oven 5 minutes, rotate pans, bake additional 5 minutes until the edges get brown and the middle is set.

Cool completely on cookie sheet.  

While the cookie layers are cooling, put chocolate and coconut oil in oven safe container.  Place into hot, but turned off oven.  Your chocolate will melt in about 10 minutes.

Make sure layers are not stuck to parchment paper.  

Spread 1/2 of your jelly/jam on first layer, smoothing out to the edges. Place on layer of cookie, repeat with jelly and last cookie layer.

Pour chocolate on top layer, using an off set spatula or spoon, spread evenly, making sure the chocolate goes over the sides.

Cool in fridge, about 10 minutes.  Cut your cookies into desired sizes before the chocolate cools completely.  Put back in fridge for 1 hour.

Break cookies apart, store with parchment between layers of cookies.  

(Updated 6/20)


I want to again thank my cousin @Franny_Gram for this delicious recipe!!!  

Leave a comment below, or tag us on Instagram @Anges_Table to show us your Rainbow Cookies.