The best ever gluten-free birthday cake cookies! Made with oat flour, sweetened with coconut sugar, and filled with delicious rainbow sprinkles and dairy-free white chocolate chips!
Birthday Cake Cookies
If you guys haven’t noticed, I’ve been on a bit of a “birthday cake flavored” kick lately. In the last two weeks I’ve shared my Gluten-free Birthday Cake Blondies and Birthday Cake Energy Bites, and I’m so excited to *virtually* share these cookies with you!
These birthday cake cookies are seriously one of the bests I’ve made so far. They’re made with the simplest ingredients, and are gluten-free, dairy-free friendly, AND nut free!
These cookies are seriously so easy to whip up. They take 5 minutes to make, 25 minutes to chill, and 10 minutes to bake. They come out perfectly crispy on the bottom, with that desired chewy texture.
They’re delicious on their own, or crumbed over your favorite vanilla ice cream!
What you’ll need to make best gluten-free birthday cake cookies
For these cookies, you’ll need only 10 simple ingredients. Here are a few of the main ones in this recipe:
Oat flour– oat flour is one of my favorite flours to bake with. It’s affordable, and most times can be used as a 1:1 replacement for regular flour. It gives these cookies that perfect crispy bottom, and adds a delicious nutty flavor to these cookies while keeping them 100% nut free
Coconut sugar– coconut sugar is a delicious alternative to other sweeteners. While it is still sugar, it provides a darker, caramel like flavor to any baked good
Coconut oil– for this recipe, you can use softened coconut oil or softened vegan butter at room temperature. When using coconut oil, I like opting for a refined version to avoid a strong coconut flavor
Rainbow sprinkles
White chocolate chips
How to get perfectly round cookies
The most crucial step in baking these cookies is rounding them out after they’ve baked. This doesn’t only even out the edges, but gives you a chewy cookie texture and helps prevent a really flat one.
Here’s what to do to get perfectly round cookies:
Right when you take the cookies out of the oven, take a large cookie cutter or use the top of a large glass, and swirl the cookies around directly on the pan while they’re still hot. This will help the center of of the cookies thicken a little, giving you a perfectly chewy cookie with crispy edges.
Make sure not to overcrowd your baking sheet to leave room to swirl the cookies around!
This recipe is simple, delicious, and definitely a new favorite around here. I can’t wait to hear what you guys think 🙂
Other cookie recipes from the blog you may like:
Chocolate Chunk Tahini Cookies
Banana Oatmeal Breakfast Cookies
Almond Flour Chocolate Chip Cookies
Chocolate Chip Peanut Butter Oatmeal Cookies
Gluten-free Birthday Cake Cookies
Ingredients
- 1 1/2 cups oat flour, see notes for measuring
- 3/4 cups coconut sugar
- 1/2 cup softened coconut oil at room temperature (not melted), use refined for a neutral taste
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup white chocolate chips, use dairy-free if needed
- 1/4 cup rainbow sprinkles
Directions
- Preheat your oven to 350 F
- In a medium sized bowl, whisk together the egg, sugar, coconut oil and vanilla extract until smooth and creamy.
- Fold in the baking soda, baking powder, salt and oat flour and stir together to form the dough.
- Add in your white chocolate chips and sprinkles and fold in to mix evenly.
- Chill the dough for 25- 30 minutes.
- Once chilled, line a large baking sheet with parchment paper.
- Scoop out 2 tbsp worth of dough onto the baking sheet, making sure to leave at least 1-2 inches between each cookie- you may need two baking sheets for this depending on the size of yours.
- Bake for 10 minutes. If the cookies flatten in the oven, round them out using a large cookie cutter or top of a glass by swirling them around on the pan right when they get out of the oven.
- Let them cool for at least 10 minutes before removing them from the pan.
- Keep stored in an airtight container or bag for up to 1 week, or freeze for up to 3 months.
Hi these look delicious! Do you think I can use avocado oil instead of coconut?
Hey Sarah, unfortunately I don’t think avocado oil would work. Your best option is regular or vegan butter that’s been softened. If you wanted a cookie recipe that would work with avocado oil, try these chocolate chip cookies instead https://somethingnutritiousblog.com/gluten-free-chocolate-chip-cookies/
Hi. Can I use apple sauce instead of coconut oil?
Hey Ama, I haven’t tested that so I’m not sure if it would 100% work. If you try it, let me know how it turns out 🙂
I love these!! 😍 I have been wanting a healthier cookie recipe. I used chocolate chips in mine instead of sprinkles. You nailed it! Well done. Also, side note: I noticed that you didn’t put how much salt to use in the ingredient list.
Hey Kendra, so glad you enjoyed them! I just updated the salt amount ❤️