Celebrate Every Day with Soft, Grain‑Free Birthday Cake Cookies
- Prep
- 20 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 14
- Calories
- 159 kcal
- Carbs
- 11.00 g
Ingredients
- ⅓ cupmelted and cooled coconut oil
- ⅓ cuporganic sugar
- 1egg, at room temperature
- 1 teaspoonvanilla extract
- ¼ teaspoonalmond extract
- 1 ½ cupspacked fine blanched almond flour
- 3 tablespoonscoconut flour
- ¼ teaspoonbaking soda
- ¼ teaspoonsalt
- ¼ cupsprinkles
- 4 tablespoonsbutter or vegan butter, at room temperature (for frosting)
- ¾ cuporganic powdered sugar (for frosting)
- 1 ½ teaspoonsvanilla extract (for frosting)
- 1 tablespoonsprinkles (for frosting)
Instructions
- 1
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- 2
In a large bowl add in coconut oil, sugar, egg, vanilla and almond extract. Mix until well combined and smooth.
- 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.
- 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.
- 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.
- 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.