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.
- 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 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.
Add almond flour, oat flour, baking powder and salt to wet ingredients and stir to combine.
Fold in sprinkles.
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.
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.
Frost and top with additional sprinkles. Enjoy!
- 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