🌎 Vegan Earth Day Rainbow Cookies 🌎

Ah, I made another version of vegan rainbow cookies! This is kinda one of my things and I am baffled why others don’t switch up this oh-so-delicious cookie to suit different occasions. So behold the only Earth Day rainbow cookies on the world wide web… at least based on a Google Image search.

Earth Day Rainbow Cookies

Adapted from VegLife’s awesome recipe.

2 and 1/4 (or 270 grams) cups All-purpose Flour

1 and 3/4 plus 1/8 tsp Baking Powder

1/4 tsp plus 1/8 tsp Salt

1 and 1/2 (or 300 grams) cups Sugar

1-1/4 cup Earth Balance

2 oz Almond Paste, grated

6 Tablespoons Silken Tofu, mixed smooth

1 and 1/8 tsp Vanilla Extract

3/4 cup plus 3 Tablespoon Soy Milk

Gel food color: blue, green and brown (Or to your preference)

1/2 cup Jam

1/2 pound of vegan chocolate chips

1.) Prepare: Bring soy milk, Earth Balance, silken tofu and almond paste to room temperature. Line three 8 inch square pans with parchment paper with overlap to easy handling. Weight your large mixing bowl in grams and note it somewhere.

2.) Preheat oven to 350.

3.) In a medium size bowl, sift flour, baking powder and salt and set aside.

4.) In the large mixing bowl you weighed, cream Earth Balance and sugar until fluffy, about 2 minutes.

5.) Grate in some almond paste. It can be hard to break down in the batter, so grating will help. Then add silken tofu and vanilla extract and beat again until well incorporated.

6.) Add 1/2 of the flour mixture and beat until incorporated, then add half the soy milk and beat. Add the rest of the flour and beat again, then the rest of the soy milk. Beat until well-incorporated. The batter is done!

It really is the most delicious batter. Like dangerously delicious.

7.) Weigh the bowl with the batter, then subtract the weight of the bowl. Use the percentages below to divvy up the batter: 30% for brown layer, 20% for green and 20% for blue, and the remaining 30% is not tinted.

8.) Place one of your small bowls on the scale and reset scale to zero. Scoop in batter in accordance to your math and set aside. Repeat for the next colors. Set bowls aside while scooping the remaining batter into one of your prepared baking pans. Smooth the top with a rubber spatula as the batter is a bit thick.

9.) Add your desired colors to the separate bowls and mix well until the color is uniform. Then fill the 2nd pan with the brown batter. Finally, spoon blue and green dollops into third pan until no batter remains. Then carefully swirl gently.

10.) Bake for 20-25 minutes or till a toothpick comes out clean. Set all pans aside on cooling racks and let each cool in its pan.

11.) Meanwhile, prepare jam. Mix well is a small bowl. If it’s a seeded fruit jam, you can push through a sieve. Set aside until layers have cooled completely.

12.) Once the layers have cool, use an offset spatula to spread half the jam on the brown layer.

13.) Carefully release the blue and green layer and place on top of the jelly layer. After, cover the top of this layer with the remaining jam.

14.) Release the white layer and place on top of the jammed layer. Cover the top with parchment paper and place one of the square pans on top of all the layers. Place some heavy things in the pan to press the layers together. Place the whole thing in the fridge for at least four hours or overnight.

15.) Once the cookie layers have been pressed for at least 4 hours, begin to make the chocolate for the top layer. Using a double-boiler, heat the chocolate chips over medium heat, stirring often until all melted.

16.) Carefully remove cookie layers from the pan using the parchment paper. Place on a cutting board covered in parchment paper. (I didn’t use parchment on my board below and the bottom cookie layer stuck to it. Layers are very moist!)

20.) Spoon the chocolate onto the top layer, pushing it gently with the back of a spoon to coat evenly. No worries about run-off. You will be trimming edges.

21.) Trim the edges with a sharp knife after chocolate has set just briefly. Then carefully cut your pieces, cleaning the knife in between strokes. Store in an airtight container and allow to set in the fridge until serving.