Gluten Free Sprinkle Cookies

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.

Jennifer Farley

Prep Time 15

Cook Time 14

Chilling Time 2

Total Time 2 29

Serving Size cookies

Equipment

baking sheet
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