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 paleo funfetti cookies are the perfect dessert to bring to a birthday party or celebration!
Here’s what you’ll need:
- 1.5 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
Preheat oven to 350 degrees. In a large bowl, whisk together almond flour, baking soda and salt. Set aside.
In a separate bowl, mix egg with coconut sugar, cashew butter and almond extract. Pour wet ingredients into the bowl of dry ingredients.
Fully incorporate the mixture, then carefully fold in the sprinkles.
Roll dough into ~1-inch balls, place on a baking sheet lined with parchment paper and press down on each gently, making the balls flattened. Bake for 11-14 minutes.
PALEO FUNFETTI COOKIES
Ingredients:
- 1.5 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
Instructions:
- Preheat oven to 350 degrees. In a large bowl, whisk together almond flour, baking soda and salt. Set aside.
- In a separate bowl, mix egg with coconut sugar, cashew butter and almond extract. Pour wet ingredients into the bowl of dry ingredients.
- Fully incorporate the mixture, then carefully fold in the sprinkles.
- Roll dough into ~1-inch balls, place on a baking sheet lined with parchment paper and press down on each gently, making the balls flattened. Bake for 11-14 minutes.