Allergen Free Birthday Cake Cookies
still considering this a seasonal recipe because there’s always a birthday to celebrate!
I feel like so many people in my life have fall birthdays, so hopefully this recipe will be the perfect timing for you as well. These cookies are seriously so delicious - they’re crispy on the outside, soft on the inside, and full of good ol’ birthday cake flavor. They’re also free of gluten, eggs, dairy, and sugar, so they’re a great gift for those with specific dietary preferences and sensitivities. I made these small batch because I gave them as a gift, but feel free to double the recipe if you want more.
They’re also so simple to throw together, using only a handful of basic ingredients, and made all in one bowl. Below are the specific ingredients that I used for these cookies, but substitutions are also listed if you don’t have some of them. And, even if you don’t have a special birthday coming up, don’t let that stop you from making these because there’s always something to celebrate if you try hard enough.
Try them out!
RECIPE
Ingredients:
1/3 cup melted vegan butter (sub grass fed butter or coconut oil)
1/3 cup monkfruit sugar (sub any granulated sugar)
1/2 tsp almond extract (replace with vanilla for nut allergies, but this adds the birthday cake flavor!)
1 cup gluten free flour (sub any 1:1 compliant flour)
1 tsp arrowroot powder (sub corn starch)
1/2 tsp baking soda
Directions:
Combine butter and sugar in a large bowl until smooth. Add in milk and almond extract and continue to mix.
Slowly fold in flour, arrowroot, and baking soda and mix until dough forms, then gently stir in sprinkles.
Scoop into 6 even sized balls and bake at 350 for 12-15 minutes, or until edges are golden. They will seem underdone, but let them cool completely so they can firm up.