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A stack of cookies.
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5 from 6 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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: birthday cake cookies
Servings: 15



  • 1 large egg at room temperature
  • 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
  • cup rainbow sprinkles plus more for topping
  • Vanilla frosting of choice I used Simple Mills


  • Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
  • Whisk egg, maple syrup, cashew butter, coconut oil, almond extract, vanilla extract and butter extract (if using) together in a large mixing bowl.
    Egg, maple syrup, cashew butter, coconut oil, almond extract, vanilla extract and butter extract being whisked together in a bowl.
  • Add almond flour, oat flour, baking powder and salt to wet ingredients and stir to combine.
    Almond flour, oat flour, baking powder and salt added to egg mixture.
  • Fold in sprinkles.
    Sprinkles added to dough.
  • 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.
    Balls of dough being pressed down with a hand.
  • 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.
    Twelve baked birthday cake cookies.
  • Frost and top with additional sprinkles. Enjoy!
    Icing a birthday cake cookie.



  • 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.


Serving: 1 cookie | Calories: 226kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 40g | Cholesterol: 13mg | Sodium: 117mg | Potassium: 98mg | Fiber: 2g | Sugar: 16g