Gluten-Free Funfetti Sugar Cookies have the perfect soft and chewy texture with colorful sprinkles throughout! There's no chilling required so you can whip up a batch in no time!
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Why You'll Love This Recipe
Your family will love these Soft & Chewy Funfetti Sugar Cookies! They’re gluten-free, dairy-free, and naturally sweetened with coconut sugar.
The base of the cookies is made with almond flour and tapioca flour which gives them the perfect soft and chewy texture.
And of course, what would Funfetti Cookies be without sprinkles?! I opted for naturally dyed sprinkles which makes this recipe a great healthy option for kids!
Since there’s no need to chill the dough, you can have a warm, homemade batch of cookies ready in under an hour! (And yes, they stay soft even after they cool!)
🍴Ingredient Notes
- Coconut Sugar - For sugar, I used my favorite organic unrefined sugar – Coconut Sugar! You can swap for organic white sugar or any granulated sugar.
- Coconut Oil - I almost always use coconut oil for my recipes because it’s a great dairy-free alternative! I have not tested this recipe with butter, but I believe it would work.
- Egg - I would not recommend swapping for an egg replacement.
- Vanilla Extract - The vanilla extract gives these cookies their flavor so it's important not to skip this ingredient.
- Flour - For this recipe I used a combination of almond flour and tapioca flour. I would not recommend swapping for anything else. Do not pack the flour into the measuring cup.
- Baking Soda & Salt
- Rainbow Sprinkles - I love Supernatural naturally dyed sprinkles. They come in a variety of colors and shapes! I will say, the pink sparkly sprinkles I used, did not show up in the cookie as well as the large sprinkles did.
If you're curious about why you can't swap almond flour for coconut flour or almond flour and cassava flour, make sure you check out my blog posts that explain this in more detail!
I also have a post that explains the difference between blanched almond flour vs. unblanched almond flour.
Recipe Variations
You can easily swap the sprinkles for a variety of other fun mix-ins like white chocolate chips, dark chocolate chips, chopped peanut butter cups, raisins, dried cranberries, or raw nuts.
If you prefer the taste of classic sugar cookies, just omit the sprinkles. You also would love my soft frosted sugar cookie recipe!
Instead of folding in the sprinkles, roll each dough ball in the sprinkles to create a sprinkle sugar cookie.
🍴Step by Step Instructions
Step 1: Dry Ingredients
Start by adding almond flour, tapioca flour, baking soda, and salt into a mixing bowl. Whisk together until fully combined.
Step 2: Wet Ingredients
Next, add coconut sugar, melted coconut oil, egg, and vanilla extract into a bowl. Whisk together until fully combined.
Step 3: Fold Together
Pour the dry mixture into the wet mixture and stir together until all of the flour has been absorbed. Then fold in the sprinkles.
Step 4: Prepare to Bake
Use a cookie scoop to place the dough in even amounts on a parchment paper lined baking sheet. Gently press into a round shape and top with extra sprinkles.
Step 5: Bake Cookies
Bake at 350 degrees for 10-12 minutes. Remove from the oven and drop the baking tray a few inches from the counter to give them a flatter look.
Let the cookies cool for a minute before transferring cookies to a metal cooling rack.
Expert Tips
- For best results, use a finely ground almond flour for this recipe or the texture will come out grainy.
- Do not press the cookie dough balls down on the baking sheet, they will spread as they bake.
- When the cookies come out of the oven, drop the baking tray onto the counter to help them flatten out. (By giving them a gentle slam onto the counter while warm, it will create the perfect shape.)
- To prevent the cookies from sticking, I always suggest using parchment paper on the cookie sheet.
- Add extra sprinkles on top of each cookie dough ball before baking to ensure you can see the colorful sprinkles on top!
- Bake for 10 minutes if you like a soft and gooey center or bake for 12 minutes if you like crisp golden-brown edges.
Watch the full step by step LIVE baking video on Amazon Live!
How to Store Leftovers
Refrigerate
Store leftover cookies at room temperature for 2-3 days or in the refrigerator for up to a week.
Freeze
If you want to double the recipe, store leftovers in an airtight container in the freezer for up to 3 months!
You can also freeze cookie dough balls on a cookie sheet and once frozen, store in an airtight container in the freezer. This is great for baking smaller batches of cookies!
More Gluten-Free Cookie Recipes!
After you make these Gluten Free Funfetti Sugar Cookies, make sure to leave a comment & rate the recipe!
Recipe Card
Gluten-Free Funfetti Sugar Cookies
Equipment
- 1 Baking Sheet
Ingredients
Dry Ingredients
- 1+½ Cups Almond Flour
- ⅓ Cup Tapioca Flour
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- ⅔ Cup Coconut Sugar You can also use organic granulated sugar.
- ¼ Cup Coconut Oil, Melted Measure first and then melt to a liquid consistency.
- 1 Egg
- 1 Teaspoon Vanilla Extract
Sprinkles
- 2 Tablespoons Rainbow Sprinkles
Instructions
- Start by adding almond flour, tapioca flour, baking soda, and salt into a mixing bowl. Whisk together until fully combined.
- Next, add coconut sugar, melted coconut oil, egg, and vanilla extract into a bowl. Whisk together until fully combined.
- Pour the dry mixture into the wet mixture and stir together until all of the flour has been absorbed. Then fold in the sprinkles.
- Use a cookie scoop to place the dough in even amounts on a parchment paper lined baking sheet. Gently press into a round shape and top with extra sprinkles.
- Bake at 350 degrees for 10-12 minutes. Remove from the oven and drop the baking tray a few inches from the counter to give them a flatter look. Let the cookies cool for a minute before transferring cookies to a metal cooling rack.
Notes
Expert Tips
- For best results, use a finely ground almond flour for this recipe or the texture will come out grainy.
- Do not press the cookie dough balls down on the baking sheet, they will spread as they bake.
- When the cookies come out of the oven, drop the baking tray onto the counter to help them flatten out. (By giving them a gentle slam onto the counter while warm, it will create the perfect shape.)
- To prevent the cookies from sticking, I always suggest using parchment paper on the cookie sheet.
- Add extra sprinkles on top of each cookie dough ball before baking to ensure you can see the colorful sprinkles on top!
- Bake for 10 minutes if you like a soft and gooey center or bake for 12 minutes if you like crisp golden-brown edges.
How to Store Leftovers
Store leftover cookies at room temperature for 2-3 days or in the refrigerator for up to a week. If you want to double the recipe, store leftovers in an airtight container in the freezer for up to 3 months! You can also freeze cookie dough balls on a cookie sheet and once frozen, store in an airtight container in the freezer. This is great for baking smaller batches of cookies! ** See full post for step-by-step photos and more helpful tips!Nutrition
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