Rainbow Cookies - Go Ahead Honey, It's Gluten Free!

My dad is coming to town this week to visit. I'm so excited! Part of what I do to prepare for a visit from someone I love is bake. Yep. I make cookies, scones, cake, brownies...something delicious to wow them with! My dad, who has such a sweet tooth, is always pretty excited to sample what I've created.

I know I mentioned a little bit about my dad here, but I wanted to share a little more about the father I respect, honor and love. Our relationship hasn't always been perfect, but he has always loved me, and done what he thought was best for me.

Food has always been a big part of our family, and I remember spending time with my dad in the kitchen, out at the grill, and in the garden preparing food for us to eat. He taught me the importance of hard work, and the reward that comes from that labor (both with food, and in other areas of my life).

Mexican food has always been his favorite, and we ate it quite often growing up. I have fond memories of family vacations, eating out, and hanging out at home. We traveled a lot, but many of my fondest memories are of small things - canning homemade salsa, riding wave-runners out on the lake, yard work, beach camp-outs and kite flying, bike rides, birthday parties, sitting around the fire pit in the backyard, Bryce Canyon family reunions, watching movies and reading together.

My dad is a very smart, spiritual, patriotic man. He works with computers, and knows more about them than anyone I know! He loves sci-fi (I practically grew up on Star Trek), good movies, "classic" literature, See's chocolates, Red Vines, cinnamon candy, music from the 70's and 80's, and photography. He helped publish the local paper when he was younger, and did some of the paper's photography. Thanks to him (and our very own dark room!), I was able to develop my own passion for the art.

I know my dad is going to love these cookies! They are flavorful, yet light, and have a great combination of almondy-nuttiness, mixed with a light fruity taste from the jam. And they're chocolate coated, to boot! Who wouldn't love 'em?

Now, on to the cookies themselves:

When I first laid eyes on this post by Britt @ GF in the City, I knew I had to try it! I've now made these cookies twice. The recipe is a bit time consuming, but breaking it up into two parts helps it feel like it's not taking too long. She did a great job adapting from this Bon Apetit recipe.

I keep forgetting to take a pic, so I borrowed this one from Britt! Yay for Mexican flag-resembling cookies for Dad!

Other than a few substitutions, I followed Britt's recipe pretty closely. Therefore, I am going to suggest you head over to her blog, and follow her well-written, detailed instructions on making these cookies.

My Substitutions/Notes

*I subbed 1/2 c sorghum flour for the millet flour.

*I then subbed 1/3 c millet flour for the brown rice flour.

*I used all tapioca starch instead of a tapioca/potato starch combo.

*I used 1 1/2 sticks of earth balance butter sub.

*I used room temperature eggs. My friend tried to make this recipe, and her eggs didn't stiffen. I think that was why.

*I forgot to buy marmalade both times I made this! So, I used strawberry jam w/ a splash of OJ the first time I made it and raspberry jam w/ a splash of OJ the second. So good!

*Also, I simmered the jam/juice combo a bit longer, to try and reduce the liquid. I ended up needing more than 1/3 c both times.

* I am pretty sure I used more than 2 oz chocolate both times (I used Enjoy Life Chocolate Chips). More like double that!

*Be really careful, and don't rush putting this cookie together. Especially the chocolate part. It seemed my chocolate didn't want to spread well, and I had to go slow, or it wrecked the coating.

*Also, I just used regular baking sheets to spread my dough on, since I didn't have three 8x8 pans and was impatient. They worked well. Try and spread the dough as evenly as you can.

*Cut the cookie up pretty quickly once you remove it from cooling the chocolate. I did 15 min in the fridge, instead of freezer, and the chocolate was a little too settled, and cracked in some places. Next time I'd try 10 min in the fridge.

This recipe is dedicated to my dad. I can't wait to share these cookies with him! I am also sharing this post over at Living Free, where Aubree Cherie is hosting a very special Dads' Celebration of Go Ahead Honey, It's Gluten Free!, the great monthly carnival coordinated by Naomi at Straight into Bed Cakefree and Dried.