These Gluten-Free Sugar Sprinkle Cookies will brighten your day! Made with almond flour and white rice flour for a gluten-free, egg-free, and dairy-free cookie. Don't forget your favorite sprinkles!
Sprinkles, confetti, funfetti! Whichever speaks to you, these cookies have it!
Made with almond flour, white rice flour, and tapioca starch, these gluten-free cookies have a perfect chewy center. Due to the starches that bind in this recipe, these gluten-free funfetti cookies are able to be made without eggs.
Plus, a little crunch and sweetness from your favorite rainbow sprinkles will have you reaching for a second.
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Why you'll love this recipe
- Festive rainbow sprinkles
- Easy recipe
- No chill time needed
- Gluten-free and vegan
Ingredients and substitutions
Here are a few quick notes about the simple ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Finely blanched is recommended. I recommend Bob's Red Mill brand.
Almond meal may make the consistency too gummy.
White rice flour and Tapioca starch - Combined with the almond flour, the rice flour and tapioca starch mixture helps bind our cookies.
Organic cane sugar - In lieu of refined white sugar, organic cane sugar is less processed and vegan-friendly.
Maple syrup - This natural sweetener adds a flavor profile closer to brown sugar but keeps things unrefined.
Vegan butter - Gives our sprinkle sugar cookies that "buttery" cookie flavor. Melted coconut oil can be substituted.
Vanilla extract - Pure vanilla extract gives that signature cookie flavor and adds sweetness.
Rainbow sprinkles - Not all sprinkles are created equal when it comes to being gluten-free and vegan.
Be sure to check labels based on your dietary needs and preferences on the kind of sprinkles you want to purchase.
These colorful sprinkles from Sweetopolita fit the bill for this funfetti cookie recipe and are so pretty! A great item to have in your gluten-free pantry.
Step-by-step instructions
Before you start: This easy cookie dough comes together quickly. Make a slurry with the tapioca starch and water in a small bowl and set aside. Line a cookie sheet with parchment paper.
Step 1: Combine organic cane sugar in a large bowl with the wet ingredients; maple syrup and melted vegan butter. Add tapioca starch slurry and vanilla extract.
Step 2: Stir in remaining dry ingredients until a dough forms. Fold in ¼ cup of sprinkles.
Step 3: Place remaining sprinkles on a plate. Scoop one tablespoon (or #40 cookie scoop) of dough into a ball and roll dough in the sprinkles.
Step 4: Transfer cookie dough balls to a parchment lined baking sheet and repeat until all dough is used. Bake for 10-12 minutes.
Tips
- Make your tapioca slurry first thing to give it time to thicken.
- Allow cookies to cool completely on a wire rack before eating or storing.
Storage
Store at room temperature in an airtight container for 3-4 days. To freeze, put balls of dough (without sprinkles) on a baking sheet and place in freezer until frozen. Transfer frozen cookie dough balls to a freezer-safe bag. Dough can be stored in the freezer for up to 3 months.
Serving suggestions
These homemade gluten-free cookies made a colorful treat that is easily customizable for birthdays, holidays, and celebrations.
Choose the festive type of sprinkles you'd like to use for your treats (and you can do the same with these sugar cookie balls!).
- Baby showers - Pink, blue, or pastels
- Wedding showers - Gold or silver
- Valentine's Day - Red, pink, and white
- Halloween - Purple, black, orange, and neon green
- Mother's Day - Pink, violet, yellow, green
- Birthdays - Rainbow mixture
- Christmas - Red and green
- Easter - Pastels
- 4th of July - Red, white, and blue
- St. Patrick's Day - Green, white, and orange
- Graduations - School colors of the grad!
FAQs
Yes! Feel free to experiment and use non-pareils, jimmies, or custom shaped sprinkles. Check to ensure they are gluten-free and/or vegan if necessary.
Not all sprinkles are considered gluten-free as they may be made in a facility where wheat ingredients are processed or they contain wheat. Brands such as Sweetopolita, Supernatural, Chefs Select, and Judee's have gluten-free sprinkles.
Want more almond flour recipes? Check out these almond flour chocolate cookies and the links below!
More cookie recipes with almond flour
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Sugar Sprinkle Cookies
Equipment
Ingredients
- 1 tablespoon tapioca starch + 3 tablespoons water
- ½ cup (116g) organic cane sugar
- 2 tablespoons maple syrup
- 4 tablespoons vegan butter melted
- 1 teaspoon pure vanilla extract
- 2 cups (200g) almond flour
- ¼ cup + 1 tablespoon (40g) white rice flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup rainbow sprinkles (check label to ensure gluten-free/vegan)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the tapioca starch and water in a small bowl or liquid measuring cup. Stir to combine and allow to sit for a couple minutes.
- In a medium bowl, combine organic cane sugar and maple syrup. Whisk to combine. Whisk in vegan butter, followed by tapioca starch slurry and vanilla extract.
- Add the almond flour, white rice flour, baking soda, and salt. Stir until ingredients are completely incorporated. If needed, use your hands to thoroughly combine ingredients into a cohesive cookie dough.
- Fold in ¼ cup of the rainbow sprinkles into the cookie dough. Place the remaining sprinkles on a plate.
- Use a tablespoon to scoop out dough, then roll into a ball. Place ball on plate with sprinkles, roll to coat, then place on prepared baking sheet. Space cookie dough balls about an 1 ½ inches apart. Repeat until cookie sheet is filled with even rows.
- Using your palm or the bottom of a glass, press each dough ball down about halfway.
- Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 4-5 minutes then transfer to a wire rack to cool.
- Store at room temperature in an airtight container for 3-4 days.
Sarah
My girls love these cookies and are such a special treat for holidays and parties!