Homemade Italian Rainbow Cookies

Rainbow cookies make the perfect gift or dessert on Christmas, but today I'm taking the idea of Pride Month a little too literally. Traditional versions contain multiple sticks of butter, high sugar jelly, and of course artificial food dyes, so I had my work cut out for me here. Rainbow cookies, healthy or not, are a multiple hour process, so be prepared to put in the work. They're absolutely worth the effort on occasion, and I love making these once a year or so. These cookies are free of added sugar and unhealthy fats, and of course contain no food dyes. Beets are used to naturally color the red layer, and avocado is used for the green. The cookie layers, jam, and chocolate are all sweetened with granulated monk fruit, and the cookies use almond flour instead of white flour. This makes them sugar free, gluten free, high in healthy fats and fiber, and free of refined starches

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F, and line 3 9x9" pans with parchment paper. Lightly spray the paper with oil

Step 2

Separate the yolks from the whites, and add the egg whites to a large metal bowl

Step 3

In a large bowl, combine together the egg yolks with the rest of the cookie layer ingredients using a silicone spatula - applesauce, granulated monk fruit, cashew butter, almond extract, baking powder, salt, and almond flour

Step 4

Beat the egg whites with a hand mixer until you have stiff peaks, about 3-5 minutes

Step 5

Carefully fold the egg whites into the cookie batter with a spatula

Step 6

Prepare 3 smaller bowls, one for each color. For the green layer, mash an avocado with the back of a fork until smooth. For the red layer, add in your pickled beet juice. Evenly divide the batter across the 3 bowls, about 169 g each, and mix each with a silicone spatula until fully combined

Step 7

Transfer the batters into the prepared pans. Bake at 350F for about 10 minutes, or until set and lightly browned. Remove from the pan, and let cool completely on a wire rack

Step 8

Microwave your frozen berries for about 2 minutes to defrost. Add berries and granulated sweetener to a medium stainless steel pan over medium low heat, and roughly mash with a potato masher. Cook with occasional stirring until thickened and syrupy, about 10 minutes. Stir in chia seeds and lemon juice. Refrigerate to cool, at least 30 minutes so the chia seeds can thicken the jam

Step 9

Once the cookie layers and the jam have totally cooled, spread half your jam (about 1/2 cup, 150 g) on top of the red layer. Place the yellow layer on top of the red layer, and spread the other half of the jam (1/2 cup, 150 g) on top of the yellow layer. Place the green layer on top

Step 10

Place a piece of parchment paper on top of the green layer. Place another pan on top of the top layer of parchment, and place a weight inside. Refrigerate for at least 4 hours, or ideally overnight

Step 11

The next day, remove the weight and top layer of parchment. Melt half of your coconut oil in a small bowl, and mix with half your cocoa powder and half your granulated sweetener with a silicone spatula. Spread onto the top layer of the cake. Optionally draw straight or curved lines using a fork. Chill in the refrigerator until the chocolate is firm, at least 30 minutes

Step 12

Flip the cake and repeat with the other half of the chocolate on the other side. Again, chill to harden the chocolate, at least 30 minutes

Step 13

Once cooled, cut the cake into about 1 inch squares

Step 14

Line a baking sheet with parchment paper, and spread out the cookies so none are touching. Freeze uncovered for at least 1 hour before transferring to an airtight container

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