No-bake cookie recipes are not common, but I’ve got a delicious one you’ll love. And it’s gluten-free and dairy-free.
This dreamy one has rainbow healthy sweet flavors and a rainbow look… like an Italian flag colors. 🇮🇹
It’s a rainbow cookie.
To match, this one has the eat-from-the-rainbow 🌈 polyphenol healthy filled ingredients like matcha green tea to match-ah if healthy is your jam today!
And you can learn more 👇 about what else you can mix in that will make this one low-sugar, but sweet dessert… that’s also healthy gluten-free.
It’s made with delicious gluten-free almond flour.
You don’t need any other flours, but of course you have your choices available to fold in.
Adding regular or all-purpose (gluten) flour is not needed because there’s no baking in this recipe, so there will not be an oven rise…
But this cookie has the look of a cake that doesn’t fall flat!
The cookie-cake illusion is elevated by the interesting flavor layers like in spumoni ice cream… and they share in common no eggs.
You can make a pinkish or bright fire engine red color from beet juice and graduated green colors from combined green Pandan gel, pistachios, and matcha green tea.
Pandan if you’ve never tried has a strong vanilla, leafy, and earthy tasting quality that matches the bright spring green color. 🍃
And if you’re not a match green tea fan but like the idea of adding matcha, it can definitely drown out the matcha flavor.
Plus adding a healthy light olive oil drizzle is heart healthy good. And each individual layer has healthy raw honey… so there’s plenty of healthy sweetness rolled in.
…You could even call this a Mediterranean diet dessert.
To glue all the layers together, raspberry jam is a great option and is used in this recipe, but you can use another jam like apricot that is traditional, or omit altogether.
And you can make a happy plate of these rainbow cookies that you can share and impress your friends with.
It’s fun to have them wonder if it’s a cookie or a cake… 🍥
AND they definitely won’t guess that you didn’t bake these, but you did make ’em!
The best part is that you can make this shareable dessert without extra prep waiting time.
Because there’s no need to refrigerate in between steps or layers.
And if you have a tendency to forget, you also don’t need to take out ingredients in advance to get to room temps. How sweet is that!?
I mean… it doesn’t get easier than that for impressive tasting and crowd pleasing desserts.
Ready to make this no-bake rainbow cookie?
No-Bake Rainbow Cookie (Gluten-Free)
Equipment
- plastic wrap
- 3 bowls
Ingredients
- 3/4 cup almond flour
- Pandan gel, several drops
- pistachios, finely chopped and extra for topping (optional)
- pinch of matcha green tea
- 1/4 tsp beet juice
- 1 tsp almond extract
- 1 tbsp raw honey
- 1 tbsp light olive oil
- water
Instructions
- Mix almond flour, honey, olive oil, and almond extract. Add enough water so the dough sticks together. There will be crumbles that fall off but can be put back together.
- Then separate the dough evenly into 3 bowls.
- Add small amount of beet juice to one bowl to desired color. Add green tea, Pandan gel, and pistachios to another bowl to desired color.
- When you're happy with your colors in your dough layers, start with the red one at the bottom. Add into a large enough piece of plastic wrap to shape the dough into a 3-d rectange. Set aside. Then unwrap and replace the no added color dough to the same piece of plastic wrap and shape to the same size as the first dough rectangle. Do this step with the green dough and set aside.
- Add a layer of jam to the top of the bottom layer and the middle layer. Wrap tightly in the plastic wrap.
- Assemble/stack dough layers starting from the bottom to the top. Zhugh with pistachio bits on top. Then wrap tightly with the same piece of plastic wrap. Refrigerate for a few hours before serving.
