Gluten-free Birthday Cake Cookies

8 comments

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

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!

birthday cake cookies

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!

birthday cake cookies

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 flouroat 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 sugarcoconut 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

4 from 7 votes
Course: Baked goods, Dairy-Free, Gluten-Free, Nut-Free, Sweets
Servings

16

cookies
Prep time

30

minutes
Cooking time

10

minutes
Total time

40

minutes

NOTES:
1. You can cut the sugar down to 1/2 cup if you prefer a cookie thats slightly less sweet. The chocolate chips and sprinkles add a little sweetness too!
2. Once you remove the cookies from the oven, take a large cookie cutter or top of a large glass and swirl the cookies around 2-3 times while they’re still hot. This will round them out evenly and prevent a really flat cookie.

Ingredients

  • 1 1/2 cups oat flour

  • 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

  • 1/3 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 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. Remove from oven and tap the pan gently on the counter 1-2 times to flatten the cookies. If the cookies flatten in the oven, round them out using a large cookie cutter or top of a glass.
  • 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.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

8 Comments

  1. These were great! swirling the cookies definitely helps.

  2. These cookies were absolutely delicious! They came out perfectly, thanks to the excellent directions. I will be making these again…..

  3. Followed the recipe exactly. The taste was fine but they spread so flat and thin in the oven and were impossible to eat because they didn’t stick together. Better as a crumbled topping on ice cream. Will not make again.

    • I’m so sorry to hear that happened to your cookies! I’m not sure what went wrong. Flat cookies are usually a result of the coconut oil texture/temperature (too hot or in liquid form), or the egg being cold and hardening the coconut oil in the batter preventing it from getting evenly distributed.

      I’m not sure if this was the case for you, but hope you have better luck with some of my other recipes should you try them ❤️

  4. Erica Ferrante

    I have tried so many of your recipes and this one is definitely my favorite!! They came out amazing my whole family loves them!!

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