These chewy sugar cookies have the perfect texture and birthday cake flavor. Not only are they delicious, but they are low carb, grain free, and dairy free. Make these for a special occasion or for no occasion at all! These are sure to satisfy any sweet tooth.
RECIPE:
Ingredients (makes 14-16 cookies):
1 and 1/2 Cup almond flour
1/4 Cup coconut flour
1/4 Cup + 1 tablespoon Monkfruit Sweetener
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Eggs
1/4 Cup coconut oil
2 tablespoon syrup (maple syrup or sugar free syrup works)
2 teaspoons vanilla extract
3-4 tablespoons rainbow sprinkles
Directions:
Preheat the oven to 350F,
In a large bowl, add in the dry ingredients (except sprinkles) and whisk until combined,
To the large bowl, add your wet ingredients and mix until well combined and a dough forms,
Fold the sprinkles into the dough,
Grease a parchment lined baking sheet,
Using a spoon or an iced cream scoop, place equal sized balls of dough onto the baking sheet with about 2" between each ball,
Using your fingers or a spatula, flatten the dough balls to create disc shapes. TIP: to prevent the dough from sticking, wet your fingers or the spatula,
Bake for 8-10 minutes and allow to cool completely before removing from the baking tray. TIP: Don't worry if your cookies are very soft when they first come out of the oven. To get the chewy sugar cookie texture, it is important that they appear almost under-cooked when they first come out of the oven. They harden a bit as they cool, so allow them to cool before you move them.
Storage: Store in an air tight container, on the counter for 2-3 days or in the fridge for 5-7 days (if they last that long!)