Rainbow Cookies Gluten and Dairy Free

Rainbow Cookies, Gluten and Dairy Free

Adapted from Francesca Montelbano

@Franny_Gram

• 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)

Enjoy!