Gluten Free Sprinkle Cookies (Dairy Free)
These gluten free sprinkle cookies are the kind of easy, festive cookie you make once and then keep coming back to for every holiday. They’re dairy free, made with simple ingredients, and come together as a no-fuss drop cookie that tastes like a cross between a classic sugar cookie and something a little more special. Change the sprinkle colors, and you’ve got a holiday cookie for literally any occasion.
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I’ve been obsessed with these sprinkle cookies for the last few holidays, and they were hands-down the biggest cookie hit at Christmas. They’re fun and celebratory but don’t require rolling, cutting, or complicated steps.
What really makes these special is how adaptable they are. The base cookie stays the same, but the sprinkles do all the work. Valentine’s Day, Christmas, Easter, birthdays, or just because—swap the colors and you’ve got a completely different vibe without needing a new recipe.
My kids love them, their friends ask for them, and they disappear fast whenever I make a batch.
Like everything here on Wellness Trickle, these cookies are gluten free and dairy free, made without refined sugar (except those sprinkles – the best ones have plenty of sugar), and tested multiple times. They’re soft, lightly sweet, and easy enough to make with kids, but good enough that no one would guess they’re made for food sensitivities.
Why You’ll Love This Holiday Cookie
- No rolling pins, cookie cutters, or fancy steps required.
- One dough works for every holiday—just change the sprinkles.
- Gluten free and dairy free without tasting like it.
- Sweet and cakey cookie with the slightest chew.
Ingredient Notes
Avocado Oil – Any neutral oil should work if you don’t have avocado oil.
Almond flour – Use finely ground, blanched almond flour. Almond meal will make the cookies dense and gritty. I use the bag from Costco.
Sprinkles – I highly recommend Supernatural brand Softies sprinkles. Natural sprinkles behave differently than conventional ones, and Supernatural Softies work and taste as great as as the old school ones we’re used to.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Sprinkle Cookies
In a stand mixer with a paddle attachment, or using electric beaters, cream together the avocado oil, maple syrup, vanilla extract, and coconut sugar on medium speed for about 5 minutes, until smooth and slightly caramel-like in texture.
Add the egg and mix until fully incorporated.
In a separate bowl, whisk together the almond flour, arrowroot starch, baking powder, and sea salt. Add to the wet ingredients and mix until a thick dough forms.
Cover the dough and refrigerate for at least 2 hours.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Using a cookie scoop or spoon, scoop balls of dough onto the prepared baking sheets. The dough will be sticky. Space cookies about 2 inches apart.
Spread the sprinkles onto a plate or piece of parchment paper. Roll each dough ball gently between your hands, then roll in the sprinkles to fully coat. Place back onto the baking sheet.
Bake for 11–14 minutes, until the edges are just starting to turn light golden and the centers look set.
Let cookies cool on the baking sheet for 10–15 minutes before transferring to a wire rack to cool completely.
Jen’s Recipe Tips
- I used a 2 tablespoon scoop and came out with 20 cookies.
- The cookie dough won’t all fit on one baking sheet. If you need to bake in batches, keep the dough in the fridge until it’s ready to go in the oven.
- I like to first put the dough balls on the cookie sheet, then roll in the sprinkles, then put them back. It seems redundant, but helps with spacing.
- Don’t overcook. Or the bottoms will get brown and taste burnt. Make sure to take them out just as the edges are starting to brown.
- I use Supernatural brand Softies sprinkles. I highly recommend them if you want to use a natural sprinkle without dyes. I’ve tried others with very mixed results.
- These cookies are great for any holiday! Just change the color of sprinkles.
- Store in an airtight container at room temperature for up to 4 days.
Recipe FAQs
Yes. They keep well at room temperature for up to 4 days and still taste great.
Yes. Many natural sprinkles don’t adhere well or lose color when baked. Supernatural brand has been the most reliable in testing.
Yes. Scoop the dough balls first, freeze on a baking sheet, then transfer to a freezer bag. Thaw slightly before rolling in sprinkles and baking.
They were likely overbaked. These cookies should be pulled when the edges just begin to turn golden.
Gluten Free Sprinkle Cookies
Equipment
- Stand mixer or electric beaters
Ingredients
- ½ cup avocado oil
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- ⅓ cup coconut sugar
- 1 egg (large)
- 2 cups blanched almond flour
- ⅓ cup arrowroot starch (also called arrowroot flour)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
For Rolling
- 10 oz sprinkles (see note)
Instructions
- In a stand mixer with a paddle attachment, or using electric beaters, cream together the avocado oil, maple syrup, vanilla extract, and coconut sugar on medium speed for about 5 minutes, until smooth and slightly caramel-like in texture.
- Add the egg and mix until fully incorporated.
- In a separate bowl, whisk together the almond flour, arrowroot starch, baking powder, and sea salt. Add to the wet ingredients and mix until a thick dough forms.
- Cover the dough and refrigerate for at least 2 hours.
- Preheat the oven to 350°F and line two baking sheets with parchment paper (see note).
- Using a cookie scoop or spoon, scoop balls of dough onto the prepared baking sheets. The dough will be sticky. Space cookies about 2 inches apart.
- Spread the sprinkles onto a plate or piece of parchment paper. Roll each dough ball gently between your hands, then roll in the sprinkles to fully coat. Place back onto the baking sheet.
- Bake for 11–14 minutes, until the edges are just starting to turn light golden and the centers look set.
- Let cookies cool on the baking sheet for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- I used a 2 tablespoon scoop and came out with 20 cookies.
- The cookie dough won’t all fit on one baking sheet. If you need to bake in batches, keep the dough in the fridge until it’s ready to go in the oven.
- I like to first put the dough balls on the cookie sheet, then roll in the sprinkles, then put them back. It seems redundant, but helps with spacing.
- Don’t overcook. Or the bottoms will get brown and taste burnt. Make sure to take them out just as the edges are starting to brown.
- I use Supernatural brand Softies sprinkles. I highly recommend them if you want to use a natural sprinkle without dyes. I’ve tried others with very mixed results.
- These cookies are great for any holiday! Just change the color of sprinkles.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
