Birthday Cake Cookies
User Reviews
5
Birthday Cake Cookies
Description
These Birthday Cake Cookies use almond flour and coconut flour as the main dry ingredients, creating a soft, slightly dense texture unlike traditional wheat cookies. The addition of sprinkles folded into the dough lends a fun, festive appearance throughout the cookie. Baking at 350°F for 10-12 minutes gives a lightly golden exterior while maintaining tenderness inside.
Once cooled, an optional vanilla buttercream frosting made from butter, powdered sugar, and vanilla extract is whipped fluffy and spread atop the cookies, then topped with extra sprinkles for decoration. They make a playful dessert suitable for celebrations or any time a lightly sweet, nutty cookie is desired.
The recipe uses coconut oil and suggests coconut sugar as an alternative to regular sugar, which may darken the cookie slightly. Almond flour is required for texture and flavor, while coconut flour helps with structure. Changes to these flours may affect the final result.
Ingredients
- ⅓ cup coconut oil melted and cooled, 75g
- ⅓ cup Organic Sugar 67 g; regular sugar or coconut sugar also possible
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups almond flour 168 g; fine blanched; packed; do not use almond meal
- 3 tablespoons coconut flour do not pack
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup Sprinkles 72 g
- For the vanilla buttercream (optional):
- 4 tablespoons butter or vegan butter; at room temperature
- ¾ cup powdered sugar 85 g; organic
- 1 ½ teaspoons vanilla extract
- 1 tablespoon Sprinkles
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl add in coconut oil, sugar, egg, vanilla and almond extract. Mix until well combined and smooth.
- 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.
- 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.
- 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. Makes about 12-14 cookies.
- 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.
Notes
- Coconut sugar can replace regular sugar, resulting in a slightly darker cookie without compromising taste.
- Almond flour should not be substituted for other flours to maintain proper texture and flavor.
- Coconut flour is important for biscuit structure; other flours may alter the cookie's consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1cookie (without frosting) | |
| Calories | 159cal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 3.2g | 6% |
| Fat | 12.4g | 19% |
| Saturated Fat | 5.4g | 27% |
| Fiber | 1.9g | 8% |
| Sugar | 6.9g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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