Dairy-Free Rainbow Cookie
Indulge in the classic charm of an Italian bakery favorite with a modern twist: Dairy-Free Rainbow Cookies. Perfectly soft almond-flavored layers in vibrant red, green, and natural hues are delicately stacked with sweet apricot preserves, then enrobed in a rich coating of dairy-free chocolate. This recipe replaces butter and eggs with unsweetened applesauce, making it completely dairy-free without sacrificing flavor or texture. With a prep time of just 30 minutes and a cool-down period that enhances their iconic layered look, these cookies are a show-stopping treat for holidays, parties, or any special occasion. Whether you’re accommodating dietary restrictions or simply looking for a plant-based dessert, these rainbow cookies are sure to impress with their tender crumb, bold colors, and irresistible flavor.
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Ingredients
- 14 ounces almond paste
- 1.25 cups granulated sugar
- 0.75 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon red food coloring
- 0.5 teaspoon green food coloring
- 0.5 cup apricot preserves
- 8 ounces chocolate chips (dairy-free)
- 1 tablespoon coconut oil
Directions
Step 1
Preheat your oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper and set aside.
Step 2
In a large mixing bowl, beat the almond paste and sugar together until well combined and creamy.
Step 3
Add the unsweetened applesauce, vanilla extract, and almond extract to the almond paste mixture. Beat until smooth.
Step 4
Gradually add in the flour and salt, mixing just until combined. Do not overmix the batter.
Step 5
Divide the batter equally into three separate bowls. Add the red food coloring to one bowl and the green food coloring to another, leaving the third bowl plain.
Step 6
Spread each batter evenly into the prepared baking pans. Use a spatula to ensure an even layer.
Step 7
Bake in the preheated oven for 10-12 minutes or until just set. Do not overbake; the layers should be soft.
Step 8
Remove from the oven, and allow the layers to cool in the pans for about 5 minutes, then transfer to cooling racks to cool completely.
Step 9
Once cool, place the green layer on a large piece of plastic wrap. Spread half of the apricot preserves over the layer.
Step 10
Top with the plain (yellow) layer, and spread the remaining apricot preserves over it.
Step 11
Add the red layer on top of the apricot preserves and wrap the entire stack tightly with plastic wrap.
Step 12
Place the wrapped layers in the refrigerator and let them chill for at least 2 hours or overnight for best results.
Step 13
Once chilled, melt the dairy-free chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
Step 14
Unwrap the layered cookie stack and place onto a cutting board. Spread half of the melted chocolate over the top, smoothing with a spatula.
Step 15
Refrigerate for about 15 minutes or until the chocolate is set.
Step 16
Flip the cookie stack over and spread the remaining chocolate on the other side, allowing it to set as before.
Step 17
Once both sides are set, cut into small squares or rectangles using a sharp knife, wiping the blade between cuts to keep the layers neat.
Step 18
Serve the dairy-free rainbow cookies cool or at room temperature. Store leftovers in an airtight container.
Nutrition Facts
| Serving size | (1486.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4193.2 |
| Total Fat 116.7g | 0% |
| Saturated Fat 53.7g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1231.5mg | 0% |
| Total Carbohydrate 739.2g | 0% |
| Dietary Fiber 31.6g | 0% |
| Total Sugars 510.6g | |
| Protein 56.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 350.7mg | 0% |
| Iron 30.7mg | 0% |
| Potassium 1713.9mg | 0% |
Source of Calories