Gluten-Free Funfetti Sugar Cookies
Gluten-Free Funfetti Sugar Cookies have the perfect soft and chewy texture with colorful sprinkles throughout! There's no chilling required so you can whip up a batch in no time!
Equipment
- 1 Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 1+½ Cups Almond Flour
- ⅓ Cup Tapioca Flour
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- ⅔ Cup Coconut Sugar You can also use organic granulated sugar.
- ¼ Cup Coconut Oil, Melted Measure first and then melt to a liquid consistency.
- 1 Egg
- 1 Teaspoon Vanilla Extract
Sprinkles
- 2 Tablespoons Rainbow Sprinkles
Instructions
- Start by adding almond flour, tapioca flour, baking soda, and salt into a mixing bowl. Whisk together until fully combined.
- Next, add coconut sugar, melted coconut oil, egg, and vanilla extract into a bowl. Whisk together until fully combined.
- Pour the dry mixture into the wet mixture and stir together until all of the flour has been absorbed. Then fold in the sprinkles.
- Use a cookie scoop to place the dough in even amounts on a parchment paper lined baking sheet. Gently press into a round shape and top with extra sprinkles.
- Bake at 350 degrees for 10-12 minutes. Remove from the oven and drop the baking tray a few inches from the counter to give them a flatter look. Let the cookies cool for a minute before transferring cookies to a metal cooling rack.
Notes
Expert Tips
- For best results, use a finely ground almond flour for this recipe or the texture will come out grainy.
- Do not press the cookie dough balls down on the baking sheet, they will spread as they bake.
- When the cookies come out of the oven, drop the baking tray onto the counter to help them flatten out. (By giving them a gentle slam onto the counter while warm, it will create the perfect shape.)
- To prevent the cookies from sticking, I always suggest using parchment paper on the cookie sheet.
- Add extra sprinkles on top of each cookie dough ball before baking to ensure you can see the colorful sprinkles on top!
- Bake for 10 minutes if you like a soft and gooey center or bake for 12 minutes if you like crisp golden-brown edges.
How to Store Leftovers
Store leftover cookies at room temperature for 2-3 days or in the refrigerator for up to a week. If you want to double the recipe, store leftovers in an airtight container in the freezer for up to 3 months! You can also freeze cookie dough balls on a cookie sheet and once frozen, store in an airtight container in the freezer. This is great for baking smaller batches of cookies! ** See full post for step-by-step photos and more helpful tips!Nutrition
Serving: 1ServingCalories: 201kcalCarbohydrates: 20gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.002gCholesterol: 15mgSodium: 84mgPotassium: 7mgFiber: 2gSugar: 14gVitamin A: 22IUCalcium: 35mgIron: 1mg
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