Dairy-Free Rainbow Cookie
Brighten up your dessert table with these delightful Dairy-Free Rainbow Cookies! A vibrant twist on the classic Italian treat, this recipe layers almond-infused sponge in cheerful shades of red, green, and natural yellow, separated by a luscious spread of apricot preserves. Made entirely dairy-free using unsweetened applesauce for moisture and dairy-free chocolate for a rich finish, it’s perfect for anyone avoiding dairy without sacrificing indulgence. Each step is designed to achieve soft, colorful layers that are beautifully encased in silky chocolate for a show-stopping presentation. Chilled to perfection and easy to slice into bite-sized pieces, these cookies make the ultimate festive treat for holidays, parties, or any celebration. Vegan-friendly, rich in almond flavor, and stunning in every bite, these Dairy-Free Rainbow Cookies will dazzle your guests!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Line three 9x13-inch baking pans with parchment paper and set aside.
In a large mixing bowl, beat the almond paste and sugar together until well combined and creamy.
Add the unsweetened applesauce, vanilla extract, and almond extract to the almond paste mixture. Beat until smooth.
Gradually add in the flour and salt, mixing just until combined. Do not overmix the batter.
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.
Spread each batter evenly into the prepared baking pans. Use a spatula to ensure an even layer.
Bake in the preheated oven for 10-12 minutes or until just set. Do not overbake; the layers should be soft.
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.
Once cool, place the green layer on a large piece of plastic wrap. Spread half of the apricot preserves over the layer.
Top with the plain (yellow) layer, and spread the remaining apricot preserves over it.
Add the red layer on top of the apricot preserves and wrap the entire stack tightly with plastic wrap.
Place the wrapped layers in the refrigerator and let them chill for at least 2 hours or overnight for best results.
Once chilled, melt the dairy-free chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
Unwrap the layered cookie stack and place onto a cutting board. Spread half of the melted chocolate over the top, smoothing with a spatula.
Refrigerate for about 15 minutes or until the chocolate is set.
Flip the cookie stack over and spread the remaining chocolate on the other side, allowing it to set as before.
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.
Serve the dairy-free rainbow cookies cool or at room temperature. Store leftovers in an airtight container.
Nutrition Facts
Calories |
4193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 739.2 g | 269% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 510.6 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 1714 mg | 36% | |
*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.
