Lazy Rainbow Cookies

GF V DF VG SF Apr 21, 2026

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I love me some Italian Rainbow Cookies; they're a holiday classic for me. My healthy rainbow cookies taste nearly identical to the classic version, without all the sugar, butter, white flour, and food dye.

But rainbow cookies are quite an extensive effort. So here's a challenge for myself. Can I develop an easier way to make rainbow cookies, and get the whole thing done in under an hour? The answer is yes. I'm taking some shortcuts by making the dough a no bake recipe, only melting chocolate on one side, and using mashed frozen raspberries as the filling.

JAM
- 12 oz (340 g) Frozen raspberries
- 1/4 cup (80 g) Sugar free syrup
- 1/2 tbsp (7.5 g) Lemon juice
- 2 tbsp (24 g) Chia seeds

RED
- 1 tbsp (15 g) Pickled beet juice
- 1/4 cup (80 g) Sugar free syrup
- 1 tsp (5 g) Almond extract
- 1/4 tsp (1.5 g) Salt
- 6 tbsp (45 g) Coconut flour

WHITE
- 1/4 cup (80 g) Sugar Free Syrup
- 1 tsp (5 g) Almond extract
- 1/4 tsp (1.5 g) Salt
- 6 tbsp (45 g) Coconut flour

GREEN
- 1/2 medium (50 g) Avocado
- 1/4 cup (80 g) Sugar free syrup
- 1 tsp (5 g) Almond extract
- 1/4 tsp (1.5 g) Salt
- 6 tbsp (45 g) Coconut flour

CHOCOLATE
- 1/3 cup (60 g) Sugar free chocolate chips
- 1 tsp (5 g) Extra virgin coconut oil
- 2 tbsp (30 g) Unsweetened almond milk

1. Start with the jam so it has time to thicken. Add your berries to a medium bowl, and microwave (covered) for 4 minutes, or until you can easily mash them with a fork. Stir in the liquid sweetener, lemon juice, and chia seeds. Refrigerate as you prepare the layers

2. Prepare 3 medium bowls in a line. From left to right, these are your red, white, and green layers. Add pickled beet juice to the bowl on the left. Mash your avocado with the back of a fork on the bowl on the right.

3. Add the cookie layer ingredients into their respective bowls, and mix with a silicone spatula to make a crumbly dough

4. Line a 9" square pan with parchment paper. Evenly press the red layer into the pan

5. Spread half your jam (about 200 g) on top of the red layer

6. Dollop your white layer on top of the first jam layer. Evenly spread to all sides and fill in the holes. It will look a little messy

7. Repeat with the second half of your jam on top of the white layer

8. Finally, repeat with the green layer on top of the second jam layer

9. Add chocolate chips, coconut oil, and almond milk to a small bowl. Microwave for 30 seconds, and stir with a silicone spatula to make your ganache

10. Pour the melted chocolate on top of the green layer, carefully and evenly spreading it to all sides

11. Freeze the pan for at least 15 minutes before slicing

https://www.poormanprotein.com/recipes/lazy-rainbow-cookies

Servings: 36
1 cookie
Calories: 37
Protein: 1 g
Fat: 2 g
Carbs: 10 g
Fiber: 3 g

Description

Time

Prep Time:

45 minutes

Rest Time:

15 minutes

Total Time:

1 hour

Cost

Total Cost:

Cost per Serving:

$0.30

Ingredients

Serving(s)

Jam

12 oz Frozen raspberries

1/4 cup Sugar free syrup

1/2 tbsp Lemon juice

2 tbsp Chia seeds

Red

1 tbsp Pickled beet juice

1/4 cup Sugar free syrup

1 tsp Almond extract

1/4 tsp Salt

6 tbsp Coconut flour

White

1/4 cup Sugar Free Syrup

1 tsp Almond extract

1/4 tsp Salt

6 tbsp Coconut flour

Green

1/2 medium Avocado

1/4 cup Sugar free syrup

1 tsp Almond extract

1/4 tsp Salt

6 tbsp Coconut flour

Chocolate

1/3 cup Sugar free chocolate chips

1 tsp Extra virgin coconut oil

2 tbsp Unsweetened almond milk

Instructions

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Pictures: Shown

Start with the jam so it has time to thicken. Add your berries to a medium bowl, and microwave (covered) for 4 minutes, or until you can easily mash them with a fork. Stir in the liquid sweetener, lemon juice, and chia seeds. Refrigerate as you prepare the layers

Prepare 3 medium bowls in a line. From left to right, these are your red, white, and green layers. Add pickled beet juice to the bowl on the left. Mash your avocado with the back of a fork on the bowl on the right.