Imagine biting into a cookie that's not just delicious, but also completely gluten and dairy-free! These Coconut Flour Funfetti Cookies are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor or fun. With a burst of colorful sprinkles and a soft, tender texture, these cookies are perfect for those with dietary restrictions or anyone looking for a wholesome treat that doesn't compromise on taste.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup coconut flour
- 1/2 cup coconut oil, softened
- 1/2 cup honey
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 cup rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and prevents sticking.
- In a large mixing bowl, cream together the softened coconut oil and honey until smooth and well combined. Use an electric mixer or whisk vigorously by hand to create a homogeneous mixture.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and continue mixing until the wet ingredients are completely blended.
- In a separate bowl, sift together the coconut flour and baking powder to remove any lumps and ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet mixture, stirring until a consistent dough forms. The texture should be slightly crumbly but able to hold together when pressed.
- Gently fold in the rainbow sprinkles, being careful not to overmix and cause the colors to bleed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Flatten each cookie slightly with the palm of your hand or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Coconut flour cookies can burn quickly, so watch them carefully.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Coconut flour is super absorbent, so measure precisely to avoid dry cookies. If the dough seems too crumbly, add a tablespoon of milk or water.
- Make sure your coconut oil is softened, not melted, for the best cookie texture. Room temperature ingredients blend more smoothly.
- Don't overmix the dough - this can make the cookies tough. Mix just until the ingredients are combined.
- For extra festive cookies, try different colored sprinkles or mix in some mini chocolate chips.
- If you prefer a sweeter cookie, you can substitute the honey with maple syrup or add a touch of stevia.
- Cool the cookies completely before storing to maintain their crisp exterior and soft interior.
- These cookies freeze beautifully! Store in an airtight container for up to 3 months for a quick treat anytime.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 3g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 40mg
