A birthday cake cookie that everyone will love

I am a huge fan of anything birthday cake, or just anything that has sprinkles- I mean who wouldn’t. Although these are funfetti cookies, you don’t need a special occasion to make or enjoy them. One bite of these fluffy cookies and you will immediately be filled with flavors of reminiscent childhood parties.

Most Birthday cake cookies are made with a boxed cake to get that same fluffy like texture. But not here, we are making these cookies from scratch with healthier for you ingredients, but you’d never believe it.

Ingredients for birthday cake cookies

This recipe was made from my curiosity of how to make a cookie actually taste like birthday cake. I took my vegan chocolate chip cookie recipe, tweaked it a bit to give them a birthday cake flavor rather than a chocolatey one. Turns out, it was as simple as adding some extra vanilla, and a hint of almond extract to the recipe to really bring it that birthday cake flavor.

These cookies are made with almond flour, almond butter and are sweetened with maple syrup making them suitable for both a vegan and gluten-free diet. These cookies are made with one chia egg, but if you are not vegan you can simply swap that for one regular chicken egg.

• almond flour
• baking powder
• salt
• almond butter
• maple syrup
• egg
• ground flax
• vanilla extract
• almond extract
• rainbow sprinkles

How to make Birthday cake cookies

Birthday cake cookies are simple and stress free to make. You’ll only need a few kitchen tools to make these cookies, grab the below and you’ll be ready to go.

For the cookies

• two mixing bowls
• cookie scoop
• measuring cups
• whisk
• spatula
• baking sheet
• parchment paper or silicon baking mat

For the frosting

• powdered sugar
• vanilla extract
• almond milk

Once you have all your ingredients and kitchen tools, you’ll be ready to make these simple and easy birthday cake cookies.

To start, preheat the oven to 350F and line a baking sheet with parchment paper or the silicon baking mat as mentioned above. I love the silicon baking mat because it saves paper and I truly believe it bakes a better cookie.

In one of the mixing bowls, combine the dry ingredients such as the almond flour, salt, ground flax and baking powder. Set this mixture aside.

Then, in the other mixing bowl, combine the almond butter, maple syrup, chia egg and extracts. Mix well using a spatula. Once the ingredients are well incorporated, add the wet ingredients to the dry and mix with a spatula until they are well combined.

Add in the sprinkles last. You can add sprinkles to the batter and on top of the cookie, I think both is the perfect amount, but it’s totally by preference.

I like to use two cookie scoops of batter to make the large cookies as seen in the images above. Otherwise, you can use one scoop of batter to make smaller cookies. Scoop the batter and then roll the dough into a ball. Place onto the baking sheet and then flatten slightly with the palms of your hands.

These cookies will spread only slightly during baking time. Bake cookies at 350F for 12-14 minutes. When the timer goes off, remove the cookies from the oven and allow them to cool for 5-7 minutes before removing them to a cooling rack to cool completely.

In the meantime, make the frosting by combining powdered sugar, almond milk and vanilla extract. Whisk until a thick batter starts to form. Then, drizzle the frosting over the cookies and sprinkle with rainbow sprinkles immediately before they dry.