Recipe: Gluten Free Rainbow Cookies

Gluten free rainbow cookies – and they’re chewy! They are good, like really good. Packed with these little rainbow chocolate candies which makes them pretty and gives them some texture. The best part about this recipe is that the dough freezes well. So you can have fresh baked cookies anytime with just a touch of work. I found the rainbow chocolate candies in the sprinkle aisle at Balk Barn – yet you can use any chocolate candy you wish. Okay, let’s get baking!

Ingredients

• 2 cups and 2 tablespoons of gluten free flour (with xanthan gum)
• 1 teaspoon of salt and baking soda
• 1/2 a cup of cream cheese, soft
• 3/4 a cup of salted butter, melted
• 1 cup of brown sugar, packed
• 1/2 of white sugar
• 1 tablespoon of vanilla
• 2 large egg yokes
• 1 1/2 – 2 cups of rainbow chocolate candies (bulk barn)

Instructions

First, sift the flour baking soda and the salt into a separate bowl. In your mixer bowl, cream the sugars, cream cheese, and melted butter. Then add in the vanilla and egg yokes. Stir until well combined. Slowly add in the flour mixture about 1/2 a cup at a time. Once the flour is all incorporated, mix in the candies.

When the dough is mixed cover tightly in plastic wrap and put in the fridge for at least 4 hours. I sometimes freeze it, yet if you freeze it you’ll need to let it sit for no more than 25 minutes before you work the cookies.

You can see in the photo below I rolled mine into a log. I thought it would save time rolling the cookies, in that I could just cut them. Nope – don’t do that! You’ll break all the pretty rainbow candies and the cookies won’t look very nice at all.

So, after you dough has been chilled, set the oven to 375 degrees (my oven runs on convection, so I set it to 360). Then roll the dough into small 1 inch round balls.

I cooked a batch without flattening them – they weren’t as pretty and didn’t cook as evenly. So, I suggest flattening out the balls. Just press them with the palm of your hand and and you’ll be all set.

Bake for 10-13 minutes until the edges are a touch brown.

Remove and let them cool for at least 20 minutes so they set. They keep nicely in the fridge, yet I enjoy them at room temperature.

Don’t they just look so fun?!

This batch makes about 24 cookies – I often double it and freeze it in 3 batches.

Well, there you are – happy baking and thanks for visiting!

Recipe

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Gluten Free Rainbow Cookies

Author: Ali

Servings: 24 cookies

Gluten free rainbow cookies – and they’re chewy! They are good, like really good. Packed with these little rainbow chocolate candies which makes them pretty and gives them some texture. The best part about this recipe is that the dough freezes well. So you can have fresh baked cookies anytime with just a touch of work. I found the rainbow chocolate candies in the sprinkle aisle at Balk Barn – yet you can use any chocolate candy you wish. Okay, let’s get baking!

Prep Time4 hours hours

Cook Time13 minutes minutes

Total Time4 hours hours 13 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• 2 cups and 2 tablespoons of gluten free flour with xanthan gum
• 1 teaspoon of salt and baking soda
• 1/2 a cup of cream cheese soft
• 3/4 a cup of salted butter melted
• 1 cup of brown sugar packed
• 1/2 of white sugar
• 1 tablespoon of vanilla
• 2 large egg yokes
• 1 1/2 - 2 cups of rainbow chocolate candies bulk barn

Instructions

• First, sift the flour baking soda and the salt into a separate bowl.
• In your mixer bowl cream the sugars, cream cheese, and melted butter.
• Then add in the vanilla and egg yokes. Stir until well combined.
• Slowly add in the flour mixture about 1/2 a cup at a time.
• Once the flour is all incorporated, mix in the candies.
• When the dough is mixed cover tightly in plastic wrap and put in the fridge for at least 4 hours. I sometimes freeze it, yet if you freeze it you'll need to let it sit for no more than 25 minutes before you work the cookies.
• So, after you dough has been chilled, set the oven to 375 degrees (my oven runs on convection, so I set it to 360). Then roll the dough into small 1 inch round balls.
• I cooked a batch without flattening them - they weren't as pretty and didn't cook as evenly. So, I suggest flattening out the balls. Just press them with the palm of your hand and and you'll be all set.
• Bake for 10-13 minutes until the edges are a touch brown.
• Remove and let them cool for at least 20 minutes so they set. They keep nicely in the fridge, yet I enjoy them just a room temperature.