Growing up, Sunday afternoons were baking days in my house. My mom always believed the kitchen was the heart of our home, and we spent hours covered in flour and sugar, laughing over our “cookie fails.”
When I first started eating gluten-free, I missed those carefree afternoons.
It felt like so many of my favorite recipes were out of reach.
But you know what?
A few tweaks, and I found my way back. These gluten-free rainbow cookies are my love letter to those memories—bright, chewy, and perfect with a cup of tea or milk. Let’s bake some happiness together!
Tips for Flavor and Nutrition
- Maximize Freshness: Use locally sourced apricot and raspberry preserves for the filling if possible—they’ll taste brighter and fresher!
- Prep Ahead: Make the layers a day in advance and refrigerate. It makes assembly easier.
- Substitutions: Swap almond flour with hazelnut flour for a nutty twist. Use seedless jam for smoother layers.
- For Vegans: Replace eggs with aquafaba (chickpea brine) and use dairy-free chocolate.
Serving Suggestions
- Plate these cookies on a colorful platter to showcase the layers. A sprinkle of powdered sugar adds a touch of elegance.
- Pair with hot cocoa or a glass of chilled almond milk for a cozy treat.

Gluten-Free Rainbow Cookies
- Total Time: 50 minutes
- Yield: 36 cookies 1x
- Diet: Gluten Free
Description
Bright, chewy cookies layered with fruity preserves and dark chocolate, perfect for any celebration or sweet craving.
Ingredients
For the cookie layers:
- 3 large eggs, separated
- 1 cup granulated sugar, divided
- 1 cup almond flour (finely ground)
- ½ cup gluten-free all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Food coloring (red, yellow, green, blue)
For the filling:
- 1 cup apricot preserves, warmed and strained
- 1 cup raspberry preserves, warmed and strained
For the topping:
- 8 ounces dark chocolate, melted
Instructions
- Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Line three 9×13-inch baking pans with parchment paper and lightly grease them.
- Whip the Eggs: In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add ½ cup sugar and whip until stiff peaks form.
- Mix the Batter: In a separate bowl, beat the egg yolks, remaining sugar, vanilla, and almond extracts until pale and creamy. Gradually fold in the almond flour, gluten-free flour, baking powder, and salt.
- Combine and Divide: Gently fold the whipped egg whites into the batter. Divide the batter evenly into four bowls. Tint each bowl with a different color of food coloring (red, yellow, green, and blue).
- Bake: Spread each color of batter into the prepared pans, smoothing with an offset spatula. Bake for 10–12 minutes or until just set. Let cool completely.
- Assemble: Place the green layer on a flat surface. Spread a thin layer of apricot preserves. Top with the yellow layer, spread raspberry preserves, and repeat with the red and blue layers.
- Chocolate Topping: Pour melted chocolate over the top layer, spreading evenly. Refrigerate until the chocolate is set, about 30 minutes.
- Slice and Serve: Trim the edges for clean lines, then slice into small rectangles. These cookies are rich, so smaller portions go a long way!
Notes
Chill well for clean slicing. Use a sharp knife to prevent smudging the layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg