Gluten-Free Funfetti Cookies
If you like buttery, chewy and soft cookies that are speckled full of sprinkles and also happened 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 batter!
Servings: 16 cookies
Ingredients
- 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
Instructions
- 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.
Notes
This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
Let cool before picking up after baking, as they are quite delicate when hot.
Cookie dough can be made up to 2 days ahead.
Want to make it dairy-free? Swap out room-temperature coconut oil for the butter. The cookie won't spread as much, so you'll have to tack on 1-2 minutes to bake it to account for a thicker cookie. Make sure to mix in as much of the coconut oil to the batter as possible.