These vanilla funfetti cookies are filled with that birthday cake flavour we all know and love! Made with almond flour, coconut flour, and cashew butter for a healthy sweet treat that's both adorable and delicious!

Photo of vanilla funfetti cookies after baking.

These vanilla funfetti cookies have an unbelievably soft and chewy texture on the inside. They taste like you're literally eating cake batter...in cookie form!! Plus I'm a total sucker for anything funfetti or birthday cake and these are everything I could have hoped for! These are also made using all healthier, natural ingredients while still tasting every bit as delicious as your classic cookie recipes. They're made paleo and gluten free with a combination of almond and coconut flour for the base. The birthday cake flavour comes from a combination of the cashew butter and vanilla extract, but if you don't have cashew butter, feel free to substitute any nut butter you have on hand.

SUBSTITUTION OPTIONS FOR VANILLA FUNFETTI COOKIES

Cashew Butter - I love using cashew butter for the "birthday cake" flavour in these funfetti cookies. If you don't have cashew butter, you can substitute for any creamy nut butter! Peanut butter, almond butter, hazelnut butter all work at a 1:1 ratio.

Maple syrup - you can substitute maple syrup with another liquid sweetener such as date syrup or honey. It will slightly alter the taste, but I've tested the recipe with a few variations and they all turned out perfectly!

Egg - for a vegan option, you can substitute the egg with a "flax egg." Simply combine 1tbsp ground flaxseed with 3tbsp water and let sit to "gel" for 5 minutes. Then continue on with the recipe!

OTHER COOKIE RECIPES YOU MIGHT ENJOY:

📖 Recipe

Vanilla Funfetti Cookies

Print Recipe Pin Recipe

Prep Time 40

Cook Time 15

Total Time 55

Course Dessert

Servings 14 cookies

Ingredients

1 ¼ c almond flour
¼ c coconut flour
½ teaspoon baking soda
¼ teaspoon salt
1 egg
¼ c maple syrup
⅓ c cashew butter
2 tablespoon almond milk
½ teaspoon vanilla extract
2 tablespoon sprinkles (or more if desired)

Instructions

Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large bowl, combine wet ingredients.
In another bowl, whisk together all dry ingredients except for the sprinkles.
Add dry ingredients into wet and stir until just combined.
Chill dough in the fridge for 30 minutes.
Gently fold in the sprinkles and then roll dough into balls using wet or oiled hands. Transfer to a lined baking sheet and press down just slightly into a cookie shape.
Bake for 12-15 minutes. Allow to cool on pan for 5 minutes before serving or transferring to a wire rack to cool completely.