Updated: Apr 23, 2021
Chewy, gooey, soft, sweet, and a hint of salty is how I would describe these tasty gluten free cookies. Baking gluten free is not always easy but this cookie recipe is!
These cookies were inspired by the cake box funfetti cookies. I used to make them all the time for my friends. However, now some of them are gluten sensitive, so I decided to remake the recipe. There is no boxed cake used to make these but they are still very simple, plus they are not as sickly sweet!
Almond flour and garbanzo bean flour are the gluten free flours you will be using, both are quite sticky when wet so they make a great alternative to regular flour if you like chewy cookies.
Scoop dough with 1.5 tbsp sized cookie dough scoop, then roll each in your hands to smooth into balls that will be slightly smaller than a ping pong ball.
Bake and enjoy!
[Make about 15-18]
1 cup almond flour
1/2 cup + 2 Tbsp garbanzo bean flour
1/4 tsp salt
1/2 tsp baking powder
2 Tbsp jimmies sprinkles
1/2 cup sugar
3 Tbsp avocado oil (or vegetable oil)
1 tsp almond extract
Preheat oven to 350° and line a baking sheet with parchment paper.
In a stand mixer, add the sugar, egg, and oil and whisk on high until creamed.
Add the almond extract and food dye, and mix in.
In a separate bowl, add all dry ingredients except sprinkles and mix until combined.
Now slowly add the dry mixture to the wet and mix on medium speed. You may need to scrape the sides.
Once everything is combined and you have your dough, add your sprinkles and mix. Your batter will be very sticky.
Using a 1 1/2 tablespoon cookie scoop, scoop out about 18 cookies. Roll each in your hands to make smooth cookie dough balls. Space each ball about 1 1/2 inches apart.
Bake for 12 minutes, the cookies will just begin to crack in the last couple minutes.
Enjoy warm or store in an airtight container on the counter for a few days.