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If you like buttery, chewy and soft cookies that are speckled full of sprinkles and also happen to be gluten-free with a dairy-free paleo option, then you are going to love these Gluten-free Funfetti Cookies! They are simple to prepare using only a handful of ingredients and you only need a bowl and a spoon to make the dough!
How fun are these cookies? These chewy little cookies are insanely delicious, easy-to-prepare and perfect for a last-minute sweet treat. They will put a smile on anyones face! And nobody is going to know they are gluten-free.
But what we really love about this recipe is that we simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot sprinkle cookies on your table quickly. This is also a great recipe to make with the kids. If you’ve made any of our cookie recipes like our Gluten Free Sugar Cookies or Gluten Free Cut Out Cookies, you know we’ve mastered the art of gluten-free cookie baking!
Here is an overview of the ingredient list. Keep scrolling for the full recipe.
- Sprinkles! See below for the cleaner brands I love.
- Almond Flour
- Tapioca Flour
- Baking Soda
- Baking Powder
- Sea Salt
- Maple Syrup
- Vanilla Extract
How to Make These Cookies Dairy-Free
We tested this with coconut oil. It works, but it does slightly change the cookies.
The coconut oil must be at room temperature (which is just the same as the recipe calls for with the butter). You might find it a bit tricky to blend in all the pieces of coconut oil, but do your best, using your fingers to blend in the small pieces, if necessary. In addition, the cookies don’t spread as much as the butter version, so they need a slightly longer baking time since they’re thicker. We recommend baking them for 11-12 minutes. But the cookie still turned out delicious, so we do think it’s worth it to make this with this dairy-free swap.
A Note About Sprinkles
We stay away from artificially dyed sprinkles when we can. Lucky for us there are so many good brands out there for naturally dyed sprinkles derived from fruits, vegetables and herbs. And for a true funfetti look try to avoid sanding sugars or nonpereils, the best kind of sprinkles here are the classics.
Here is a list of some of the ones we’ve tried and liked:
- India Tree
- ColorKitchen Foods
- Let’s Do Organic: This one will add some color to the cookies but are similar to nonpareils. We’ve added this to the list because this brand can be purchased at a few natural grocery stores and Whole Foods and might be easier to find, though these would be our last choice.
Tips for Making Gluten Free Funfetti Cookies
- Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter will easily be mixed into this almond flour dough. It should have no chunks of butter remaining.
- Use a sturdy spoon and a bit of muscle. We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden one, and really mix it up well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
- Chill the dough, if you have time. We tested making this dough baked right after mixing as well as baking after a chill in the refrigerator. Truth be told, we preferred the chilled cookies, because the dough has chance to rest and the flavors play better together when this happens. However, this recipe works just fine when the cookies are baked immediately after the dough is made.
- Put extra sprinkles on top of the raw cookie dough balls. This gives it a nice look once its baked.
How to Store Your Cookies
These are best eaten on the day they are made. On day 1, the outside is crisp in the middle is soft and chewy. The cookies can be stored in a bag or container at room temperature for up to 3 days, but they soften as time goes on.
Freezing the Dough For Later!
Oh yeah, you can! The cookie dough can be rolled into balls and frozen for up to 3 months. To freeze, place the portioned cookie dough balls on a baking sheet and freeze until solid. Move cookie dough to a freezer bag for long term storage.
When ready to bake, follow the baking instructions but add an extra minute or two to the cooking time!
If you like this gluten free cookie recipe, check out these others:
- Strawberry and Chocolate Ganache Sandwich Cookies
- Easy Maple Meringue Cookies
- Double Chocolate Chunk Macadamia Nut Cookies
- Gluten Free Carrot Cake Cookies (With Maple Glaze)
- 3-Ingredient Almond Butter Cookies
Gluten-Free Funfetti Cookies
- 2-1/2 cups 245 grams almond flour
- 1 cup 120 grams tapioca flour
- 1/2 teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch sea salt
- 1/2 cup maple syrup
- 2 teaspoon vanilla
- 1/2 cup unsalted butter softened (see note)
- 1/3 cup sprinkles plus more for the tops of the cookie
- Preheat the oven to 350º and line two baking sheets with parchment paper.
- Add almond flour, tapioca flour, baking soda, baking powder and salt to a bowl. Whisk together until combined.
- Add in maple syrup, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter remaining. Add in the sprinkles and mix together until combined.
- Roll dough into balls (about 2 tablespoons in size, or a #30 scoop), and place on a baking sheet about 2 inches apart. Add sprinkles to the tops of each cookie dough.
- Bake for 10 minutes.