Bakery Style Sprinkle Cookies

Bakery Style Sprinkle Cookies

Something about eating a dessert covered in rainbow sprinkles makes me feel like a kid again… It could be anything. Ice cream, cake or my all time fave – sprinkled covered cookies.

Today I have a grain-free, gluten-free version of the traditional Bakery Style Sprinkle Cookie. Chewy, tender and slight crisp on the outside, these cookies won’t last long in your kitchen.

Nonpareils, jimmies or even chocolate chips! These cookies are definitely a fan favourite.

Here’s the recipe!

Bakery Style Sprinkle Cookies

Ingredients:

1/3 cup melted and cooled coconut oil
1/4 cup organic cane sugar (regular sugar or coconut sugar will also work)
2 tablespoons honey
1 egg, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups packed fine almond flour (do not use almond meal)
3 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Gluten-free sprinkles, for rolling

Instructions:

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In the bowl of a food processor, add in coconut oil, sugar, honey, egg, vanilla and
    almond extract. Process for 20-30 seconds until well combined. Next add in
    almond flour, coconut flour, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand!
  3. Pour sprinkles onto a plate or shallow bowl. Next use your hands to roll dough into golf sized balls. Roll each cookie in sprinkles until completely covered. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand or use the bottom of a glass to flatten. Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 15 cookies.

Enjoy!

Amanda

 

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Hello Dollies

Hello Dollies

Hello Dolly!

One of my all time favourite desserts are Hello Dollies. I generally just love any kinda of dessert bar, square, anything that has a crust really. Since being gluten-free, one of the hardest things for me was finding a great crust recipe, that resembled that typical graham cracker crust with just the right amount of crumble.

Guess what!? I finally found and amazing gluten-free crust recipe, that can be used as a base for so many desserts!

Today I have some classic Hello Dollies for you. Ooey-gooey and packed with chocolate, coconut flakes and pecans, a combo that can’t be beat.

Check out the recipe!

Hello Dollies (GF)

Ingredients:
  • Crust: **I doubled the ingredients for thick crust
  • 1/4 cup almond flour, coconut flour and flaxseed meal
  • 1/4 cup of butter, melted
  • 1 1/2 cups chocolate chips
  • 1 cup shredded coconut
  • 1 cup pecans, coarsely chopped
  • 1/3 cup sweetened condensed milk (just under half a small can)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Melt butter in microwave in heatproof bowl until just melted when stirred. Add almond flour, coconut flour and flax meal. Mix and then press evenly into the bottom of 8√ó8 baking pan. Bake crust for 8 mins, until firm and slightly golden.
  3. Layer coconut, pecans and chocolate chips on top of baked crust. Pour sweetened condensed milk over whole mixture.
  4. Bake in oven for 25 to 30 minutes, or until the top is light brown.
  5. Cool them down in the fridge – makes them easier to cut and enjoy!
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