Gluten Free Funfetti Cookies are soft, chewy and so tasty! These cookies are made with almond flour, sprinkles and white chocolate chips.
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Ditch the birthday cake and make these cookies instead! I promise you will have no clue that these cookies are made with healthier ingredients. The texture is perfectly soft, chewy and just HEAVENLY.
After you bake these cookies, try my Almond Flour Peanut Butter Cookies, Vegan Double Chocolate Chip Cookies and Oat Flour Peanut Butter Cookies.
Ingredients in this recipe
How to make Gluten Free Funfetti Cookies?
- Combine all ingredients for the cookie dough.
- Place the dough into the freezer for about 10 minutes to get super cold.
- Use a medium sized cookie scoop (about 2 tbsp). Roll and flatten the dough (see photo above) onto a cookie sheet.
- Bake at 350 degrees F.
- Let the cookies cool completely on a cooling rack.
- Enjoy!
FREQUENTLY ASKED QUESTIONS
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Arrowroot flour can be subbed at a 1:1 ratio with tapioca flour.
Store the cookies in an airtight container on the counter for 1-2 days. You can also store the cookies in the fridge for 3-4 days. Or, freeze the cookies for up to 3 months.
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Gluten Free Funfetti Cookies
Ingredients
- 1 ¼ cups almond flour
- 2 tablespoons tapioca flour
- ½ teaspoon baking soda
- ¼ cup melted and cooled coconut oil
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg (room temp)
- ⅓ cup white chocolate chips
- 2 tablespoons natural rainbow sprinkles
Instructions
- Add almond flour, tapicoa flour, baking soda, coconut oil, coconut sugar, vanilla extract and an egg to a large mixing bowl. Combine the ingredients with a rubber spatula.
- Next, add in the white chocolate chips and sprinkles. Gently fold them in with a rubber spatula.
- Cover the bowl with plastic wrap. Place the bowl into the freezer for about 10 minutes so the dough can get super cold.
- Use a medium sized cookie scoop (about 2 tbsp). Roll and flatten the dough (see photo above) onto a cookie sheet.
- Bake at 350 degrees F for 9-12 minutes.
- Let the cookies cool completely on a cooling rack. They will harden as they cool.
- Enjoy!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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