Birthday Cake Cookies
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.97 out of 5 stars
(63)
Ingredients
14 servings
- ⅓ cup (75g) melted and cooled coconut oil
- ⅓ cup (67g) organic sugar (regular sugar or coconut sugar will also work)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups (168g) packed fine blanched almond flour (do not use almond meal)
- 3 tablespoons coconut flour (do not pack)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (72g) sprinkles
- For the vanilla buttercream (optional):
- 4 tablespoons butter or vegan butter, at room temperature
- ¾ cup (85g) organic powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 tablespoon sprinkles
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Step 2
In a large bowl add in coconut oil, sugar, egg, vanilla and almond extract. Mix until well combined and smooth.
Step 3
Next, add in almond flour, coconut flour, baking soda and salt; mix until dough forms. Fold in ¼ cup sprinkles. Allow the dough to sit for 3-5 minutes.
Step 4
Use your hands to roll dough into golf sized balls. Place on the prepared cookie sheet then flatten each dough ball with the palm of your hand so that it’s about ¼ inch thick.
Step 5
Bake for 10-12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12-14 cookies.
Step 6
For the frosting: Beat butter, powdered sugar and vanilla on high until smooth and fluffy, about 2 minutes. Fold in 1 tablespoon sprinkles. Frost each cookie, then add a few extra sprinkles on top.
Step 7
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