No-Bake Rainbow Cookie (Gluten-Free)
This is enough to make one cookie or a shared cookie bite.
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.