Funfetti Sugar Cookies! (Gluten Free)
A good old nostalgic funfetti version of sugar cookies. YUM!!~ These are chewy and (somewhat) healthier for you! Made with almond and coconut flour subbed out for regular AP flour and coconut oil instead of butter. And, the star ingredient, sprinkles!! Don’t let the gluten free scare you, I will guarantee your taste buds will approve.
I had been wanting those super soft big sugar cookies that you often find at major grocery stores, usually topped with thick buttercream. You know what I’m talking about?! Maybe it’s a midwest thing, but I feel like I’ve seen them around in the east coast too. Then again I haven’t been specifically looking for them. I believe I first found out about these cookies from a school event years ago, they have different buttercream colors/toppings for every holiday and I remember having the Valentines’ Day decorated one and I fell in ~love~ (pun intended) you can’t just have one either. Next thing you know you ate like 5.
These are a chewier version made with alternative flour and a bit more fun 🙂 The best part is that you can just measure as you go and drop ingredients into one bowl – yes for less dishes! One thing I want to make sure I do for these cookie balls is to flatten them out, as they will spread out a bit once they’re in the oven with an even bake through out.
The recipe calls for 10, but you can make them into smaller balls to make around 15. I like mine pretty large, like at least the-palm-of-my-hand big 🙂 I’m munching on these this week; store them in an airtight container or freeze em! Let me know what you think if you give these a try!
Funfetti Sugar Cookies
Healthier version of a chewy sugar cookie!
- 1/3 cup coconut oil (melted and cooled to room temperature )
- 1/4 cup granulated sugar (sub coconut sugar )
- 2 tbsp honey
- 1 whole egg (room temperature )
- 1 tsp vanilla extract (or almond extract)
- 1 1/2 cup almond flour
- 3 tbsp coconut flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sprinkles
Preheat oven to 350 degrees Fahrenheit, prepare a cookie sheet with parchment paper and set aside
In a medium to large mixing bowl, add in coconut oil, sugar, egg, honey and vanilla extract. Beat with a hand mixer until well combined, about 30 seconds. Feel free to use a stand mixer at medium speed and make sure to capture all of the wet ingredients to be well combined.
Add in almond flour, coconut flour, baking powder, salt and blend again with your hand mixer until ingredients are just coming together.
Lastly, add in sprinkles and stir with a spoon. Advise not to use a hand mixer so as not to break the sprinkles in your batter.
Roll the batter into 10 small balls and flatten them on the cookie sheet.
Bake in the oven for 10 minutes, just until the outside is just barely turning light brown. Undercooking helps with the chewy-ness!
Let cookies cool for 5-10 minutes, enjoy with a glass of milk, tea, or alone! Store for up to a week, otherwise you can also freeze.
Something about funfetti – like how we enjoyed funfetti cakes as a child (and adults!) – brings back (childhood) memories. I love anything in cookie form so this was a no brainer. These are making my day and a great start to the week, hope they do you for you, too.
Love,
Rina
