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Birthday Cake Cookies
4.9 from 21 votes

Birthday Cake Cookies

Birthday cake cookies made with cashew butter, a combo of almond flour and oat flour and maple syrup. They're soft, gluten-free and absolutely delicious when topped with vanilla frosting.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 15
Calories: 226 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

  • 1 large egg at room temperature
  • ⅓ cup maple syrup
  • ¼ cup cashew butter
  • 2 Tablespoons coconut oil melted
  • 1 ½ teaspoons almond extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon butter extract optional
  • 1 cup almond flour
  • ¾ cup oat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup Rainbow sprinkles plus more for topping
  • vanilla frosting I used Simple Mills, of choice

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
  2. Whisk egg, maple syrup, cashew butter, coconut oil, almond extract, vanilla extract and butter extract (if using) together in a large mixing bowl.
  3. Add almond flour, oat flour, baking powder and salt to wet ingredients and stir to combine.
  4. Fold in sprinkles.
  5. Using a medium cookie scoop or heaping Tablespoon scoop dough onto prepared baking tray. Press cookies down slightly to form into cookie shape. The dough is sticky so I recommend wetting your fingers before pressing the dough down.
  6. Bake for 8-10 minutes until edges are slightly golden. Let cool for 1-2 minutes and then transfer to a wire rack to cool completely.
  7. Frost and top with additional sprinkles. Enjoy!

Notes

  • flax egg
  • Flour: I haven't tried these cookies with all-purpose flour or a different flour substitution so I'm not sure how they would turn out. I recommend using almond flour and oat flour for the best results.
  • Egg: I haven't tried these cookie with an egg substitute so I'm not sure how they'll turn out, but I bet they'd work with a flax egg. Let me know if you try it in the comments below!
  • Nut butter: I recommend using cashew butter for the best birthday cake flavor, but you can swap it for a different nut butter like almond butter or peanut butter if that's what you have on hand. Just a note that if you use another nut butter it will add a stronger flavor and darker color to these cookies
  • Sweetener: I think maple syrup adds the best flavor, but you can swap it with honey, agave or another liquid sweetener if you prefer.
  • Coconut oil: Feel free to swap the coconut oil with melted butter or another neutral oil like avocado or olive oil.
  • Frosting: Classic vanilla or buttercream frosting would be my top choices for these cookies, but feel free to use your favorite homemade or store-bought frosting.
  • Sprinkles: The sprinkles add that true birthday cake element, but feel free to swap them with another mix-in of choice like dark chocolate chips, white chocolate chips or chopped nuts.

Nutrition Information

Serving 1 cookie Calories 226kcal (11%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 13mg (4%) Sodium 117mg (5%) Potassium 98mg (2%) Fiber 2g (8%) Sugar 16g (32%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 226

% Daily Value*

Serving 1 cookie
Calories 226kcal 11%
Carbohydrates 26g 9%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 117mg 5%
Potassium 98mg 2%
Fiber 2g 8%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.