Rainbow Cookies (gluten, dairy, corn, soy, and refined sugar free)

I've always loved rainbow cookies. I haven't made them since before going gluten free. Although I have seen many recipes for gluten free rainbow cookies, I haven't seen one that didn't use refined sugar or almond paste. I wanted to avoid both these ingredients. I came up with this recipe that doesn't use either and is gluten, dairy, corn, soy and refined sugar free! The cookie and chocolate topping are both sweetened with maple syrup. The raspberry filling I used is just fruit with no sugar added by Fiordifrutta.

1 1/4 cup GF Bob's Red Mill All Purpose Flour
1/2 teaspoon xanthan gum
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3 eggs
2/3 cup maple syrup
2/3 cup melted coconut oil
1 tablespoon almond extract
raspberry preserves (I like Fiordifrutta)
natural food coloring (I like India Tree)

chocolate coating: (first posted here)
3/4 cup (100 grams) raw cacao butter
6 tablespoons raw cacao powder
4 tablespoons organic maple syrup

Melt the cacao butter over low heat until melted. Add the maple syrup and cacao powder and whisk until smooth.

Preheat oven to 325 degrees and line three 8x8 pans with parchment paper and spray with coconut oil. Leave the parchment paper hanging over the sides of the pans so it is easy to remove the layers when done.

In a large bowl mix together the flour, xanthan gum, baking powder and salt. Add the eggs, maple syrup, coconut oil and almond extract. Stir until combined. Divide batter into three bowls. Color one pink, one green and leave the other as is. Spread batter evenly in pans and bake for approximately 15-18 minutes until toothpick comes out clean and edges are just golden.

Let cool for about 10 minutes then remove green layer and place on wax paper, spread with preserves, top with white layer and spread with preserves. Top with pink layer. Make your chocolate coating. Pour chocolate onto top of layered cookies. Put in refrigerator until hardened. Flip over onto another piece of wax paper and pour chocolate onto the other side. Put back in refrigerator to harden again. I usually leave overnight to really set. Once hardened, cut into strips then into one inch cookies.


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