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Who doesn’t love funfetti? I remember making funfetti cupcakes growing up with the jar of vanilla frosting and sprinkles… so good!! Those memories inspired this recipe, and gave me an opportunity to give it a a healthier take. These cookies are amazingly fluffy and tasty, but are also gluten-free, grain-free, dairy-free and refined sugar-free. These funfetti cookies are the perfect dessert to bring to a birthday party or celebration!
Funfetti Cookie Ingredients
Almond Flour: Almond flour makes the final product super fluffy and tastes great. I don’t recommend subbing the almond flour for another flour because it doesn’t exactly have a 1:1 ratio with another flour. I haven’t tested this recipe with other flours yet.
Egg: You’ll need one egg for this recipe, which help to bind the ingredients together while they bake. I have not tried this recipe with flax or chia eggs, so I can’t speak to vegan options.
Coconut Sugar: The cookies are sweetened by coconut sugar. You could also use date sugar, but I don’t recommend maple syrup or honey because the consistency will likely be off. You can find coconut sugar at pretty much any grocery store, but brown sugar is a substitute as well.
Cashew Butter: You can use either cashew butter or coconut butter for this recipe but I have found after making this recipe many times that the cashew butter works best. Be sure to use a cashew butter with no added ingredients so it’s super runny. If needed, add up to 1/4 cup melted coconut oil if the cashew or coconut butter is not runny enough.
Almond Extract: Almond extract gives these cookies the classic “birthday cake” flavor that I am truly obsessed with. You definitely can’t skip out on the almond extract for these cookies, but feel free to supplement it with some vanilla extract if desired as well.
Sprinkles: You can’t have funfetti without rainbow sprinkles! The sprinkles do keep the cookies from being paleo, so if you wanted to make them without it you could. If you aren’t strictly paleo don’t skip it! Or try to experiment with some other fun sprinkle options.
How To Make Funfetti Cookies
Step One: Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Step Two: In a large mixing bowl, whisk together the almond flour, baking soda and salt.
Step Three: In a separate bowl, mix the egg, coconut sugar, cashew butter and almond extract until the sugar is fully dissolved.
Step Four: Pour the wet ingredients into the bowl of dry ingredients and mix to fully incorporate into a thick batter. If the batter is too thick to mix, you can add up to 1/4 cup of melted coconut oil (this will depend on how runny the cashew butter is).
Step Five: Fold in the sprinkles, then scoop the dough into ~1.5 inch balls and place on the baking sheet. Press down on each to flatten it, then bake for 10-13 minutes.
Step Six: Let the cookies cool completely on the baking sheet before enjoying or store in an air tight container for up to five days. Freeze for up to one month.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
FUNFETTI COOKIES (GF, GRAIN-FREE, DAIRY-FREE)
10-12
servings10
minutes10
minutesGluten-Free, Dairy-Free, Grain-Free, Vegetarian
Who doesn’t love funfetti? I remember making funfetti cupcakes growing up with the jar of vanilla frosting and sprinkles… so good!! Those memories inspired this recipe, and gave me an opportunity to give it a a healthier take. These cookies are amazingly fluffy and tasty, but are also gluten-free, grain-free, dairy-free and refined sugar-free. These funfetti cookies are the perfect dessert to bring to a birthday party or celebration!
Ingredients
1 + 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup coconut sugar
1/2 cup cashew butter (or coconut butter)
1 tbsp almond extract
1/3 cup rainbow sprinkles
Directions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the almond flour, baking soda and salt.
- In a separate bowl, mix the egg, coconut sugar, cashew butter and almond extract until the sugar is fully dissolved.
- Pour the wet ingredients into the bowl of dry ingredients and mix to fully incorporate into a thick batter. If the batter is too thick to mix, you can add up to 1/4 cup of melted coconut oil (this will depend on how runny the cashew butter is).
- Fold in the sprinkles, then scoop the dough into ~1.5 inch balls and place on the baking sheet. Press down on each to flatten it, then bake for 10-13 minutes.
- Let the cookies cool completely on the baking sheet before enjoying or store in an air tight container for up to five days. Freeze for up to one month.
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