Summer is on its way out and I thought why not celebrate a new season with a fun birthday-themed treat? I actually made these easy, super soft, delicious cookies almost 4 years ago to the date to bring a little joy back into 2020 (IYKYK).
These gluten-free and grain-free birthday cake cookies are perfectly soft like those Lofthouse cookies you probably grew up on, but are made with more nourishing ingredients and topped with the best vanilla buttercream frosting. I say life is better with sprinkles, so you know we’re mixing some right into the batter AND on top of these beauties.
Bake them up for your friends or with your kiddos and have a little dessert celebration any day of the week!
FREE Ultimate Guide to Cookie Baking
Sign up below and get a FREE printable e-book with my best tips & tricks for baking perfect cookies every time!
Ingredients in these healthy birthday cake cookies
These deliciously soft, grain free & gluten free birthday cake cookies use a few pantry staples and of course, plenty of sprinkles. Here’s everything you’ll need to make them:
- Coconut oil: you’ll use melted and cooled coconut oil to make sure these birthday cake cookies are perfectly moist.
- Organic cane sugar: I like to use organic cane sugar but you can also use regular sugar or coconut sugar. Just note that the cookies will turn out darker in color if you use coconut sugar (but will still be delicious!)
- Egg: you’ll just need 1 egg in these birthday cake cookies. Make sure it’s at room temperature before using in the recipe!
- Vanilla & almond extract: we’re using a combo of vanilla extract and almond extract, which gives these cookies that true birthday cake flavor.
- Flour: we’re also using both fine, blanched almond flour and a little bit of coconut flour to get keep the cookies grain and gluten-free.
- Baking soda & salt: to help these cookies bake up properly.
- Sprinkles: because they’re birthday cake cookies, of course! This is the brand that I like to use, and this brand is also an all natural choice for sprinkles.
- For the vanilla buttercream: you’ll need butter or vegan butter, organic powdered sugar, vanilla extract & sprinkles.
Can I make them vegan?
Yes, these healthy birthday cake cookies can easily be made vegan & dairy free! Here’s how to do it:
- Use a flax egg instead of a regular egg in the recipe.
- Swap in vegan butter for the frosting (we prefer Earth Balance or Miyokos for the best texture)
- Alternatively, you can skip the frosting altogether or use a dairy-free frosting such as Simple Mills vanilla. The cookies themselves are delicious even without the frosting (though the frosting takes these to the next level).
Easy birthday cake cookies in 5 simple steps
- Mix the wet ingredients. Add all of your wet ingredients to a large bowl and mix until well combined and smooth.
- Make the dough. Add the dry ingredients to your bowl with the wet ingredients and mix until a dough forms. Fold in some of the sprinkles (leaving some for decorating the tops) and allow the dough to sit for a few minutes.
- Roll & bake. Use your hands or a cookie scoop to roll dough into golf ball sized dough balls. Place on the prepared cookie sheet then flatten each dough ball with the palm of your hand so that it’s about ¼ inch thick, then bake them up.
- Cool & make the frosting. Allow the cookies to cool completely while you beat together all of the frosting ingredients.
- Frost & devour. Frost each cookie, add a few extra sprinkles on top, and eat up!
Tips for making the best healthy birthday cake cookies
- Do not use substitutes. Almond flour should not be replaced with any other flour, nor should you attempt to replace the coconut flour (though I suspect oat flour or a gluten free all purpose flour in place of the coconut flour may work out okay). These healthy birthday cake cookies are perfect as-is and the recipe should be changed at your own risk.
- Pack your almond flour. You can pack the blanched fine almond flour just like you would with brown sugar. It makes all the difference! Do NOT pack your coconut flour though.
- Use a room temperature egg. This will ensure that the coconut oil does not coagulate and cause the cookie dough to be super lumpy. Just place your egg in a bowl of warm water for a few minutes (before cracking), or run warm water over the egg for a minute to bring it to room temp.
Storing & freezing tips
- To store: feel free to keep these cookies in an airtight container at room temperature for 1 day, then transfer to the fridge or freezer.
- To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy! You can frost before or after they’re frozen!
More grain-free treats you’ll love
- Healthy Birthday Cake
- Soft Lime Sugar Cookies
- Grain Free Salted Chocolate Chip Pecan Blondies
- No Bake Superfood Brownies
- Grain Free Chocolate Chunk Skillet Cookie (vegan + paleo)
Get all of my grain-free dessert recipes here!
I hope you love these healthy grain free birthday cake cookies! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Birthday Cake Cookies
Incredible, soft grain free birthday cake cookies made with a mix of coconut and almond flour and topped with a luscious vanilla buttercream. These easy, healthy birthday cake cookies are gluten free and low carb but are full of that delicious birthday cake flavor you know and love.
Ingredients
- ⅓ cup (75g) melted and cooled coconut oil
- ⅓ cup (67g) organic sugar (regular sugar or coconut sugar will also work)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups (168g) packed fine blanched almond flour (do not use almond meal)
- 3 tablespoons coconut flour (do not pack)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (72g) sprinkles
- For the vanilla buttercream (optional):
- 4 tablespoons butter or vegan butter, at room temperature
- ¾ cup (85g) organic powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 tablespoon sprinkles
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl add in coconut oil, sugar, egg, vanilla and almond extract. Mix until well combined and smooth.
- Next, add in almond flour, coconut flour, baking soda and salt; mix until dough forms. Fold in ¼ cup sprinkles. Allow the dough to sit for 3-5 minutes.
- Use your hands to roll dough into golf sized balls. Place on the prepared cookie sheet then flatten each dough ball with the palm of your hand so that it’s about ¼ inch thick.
- Bake for 10-12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12-14 cookies.
- For the frosting: Beat butter, powdered sugar and vanilla on high until smooth and fluffy, about 2 minutes. Fold in 1 tablespoon sprinkles. Frost each cookie, then add a few extra sprinkles on top.
Recipe Notes
Feel free to use coconut sugar instead of regular sugar in this recipe, the cookies will likely just turn out darker in color, but will still be delicious!
Do not use substitutes. Almond flour should not be replaced with any other flour, nor should you attempt to replace the coconut flour (though I suspect oat flour or a gluten free all purpose flour in place of the coconut flour may work out okay.) These healthy birthday cake cookies are perfect as-is and the recipe should only be changed at your own risk.
Nutrition
Serving: 1cookie (without frosting)Calories: 159calCarbohydrates: 11gProtein: 3.2gFat: 12.4gSaturated Fat: 5.4gFiber: 1.9gSugar: 6.9g
This post was originally published on September 14th, 2020, and republished on September 3rd, 2024.
Shop This Post
Hi Monique! I’ve made this recipe probably a dozen times- not even exaggerating. Each time, I’ve swapped the sprinkles or frosting color for the occasion. Everyone always loves them, regardless of whether or not they eat gluten. This week, I doubled the recipe and baked it in a 9×9 square pan for about 25 minutes and make them into cookie bars. They turned out perfectly. I brought them to work, and my coworkers went absolutely wild for them. This is one of my favorite recipes! Thank you!
Hi Mariel! So happy to hear that these are a favorite 🙂 I’ll have to try cookie bars next!
These were incredible, you never let me down. Every recipe I make of yours turns out even better than I imagine . Was out of coconut flour so used gf flour and it turned out perfect. I will have to double these next time!
So happy to hear that! I’m glad that flour swap worked out well 🙂
My girls love these cookies! Great texture and flavor.
I’m so glad!
These are amazing, Monique!! Our Adult kids and grandkids love them….Making the cookies a new birthday tradition. Thank you again for healthy, delicious recipes.
So happy to hear that!
Can this recipe be halved? I’d really like to make it for my son’s birthday but want to make a test batch first.
Yes!
These cookies are very good and come together very quickly. My question to the group is what type of Coconut oil is everyone using? I found the coconut oil flavor to be very distinct and overwhelming. None of my children would eat them. I enjoyed them but would’ve called them coconut cake cookies because the flavor was so strong. I used Dr. Bronners Virgin whole kernel coconut oil. I’m wondering if that has a stronger flavor than others on the market. Any guidance or suggestions would be greatly appreciated. Thanks!
Virgin coconut oil does have that coconut flavor, so feel free to use butter or vegan butter next time!
Good lord these are insanely delicious and I haven’t even frosted them yet. Yummmmm!
So good!!
These are amazing…. skipped the frosting and even so, they basically disappeared in 24 hours! Super tasty and also filling too from all the almond flour! Make these!
One of our fav easy desserts!!
Thanks for this recipe as my birthday is in less than few weeks i need to try this soon for me and I will be buying your cookbook later
I need to try this for my birthday on Thursday
So delicious for kids and adults, we wanted to eat the lot! Especially great for our family, being gluten free but still wanting recipes containing eggs and dairy.
Absolutely! One of my favorite gluten free cookies 🙂
I made these for a birthday party and they were a big hit! I used star shaped sprinkles. I put the cookies in the freezer and the frosting in the fridge for a bit before frosting them so the frosting didn’t melt on the cookies.
So cute! Glad everyone loved them!
Thank you!! So tasty! I modified to make these vegan using 1/4 cup applesauce vs. egg and they turned out great! I’m for sure saving this recipe to make again!
Amazing! SO glad you loved this recipe and they turned out amazing for you with your adjustments!
Awesome cookies! How long will they keep in the fridge?
They should stay good for up to a week (if they last that long lol 😉)
Hi, these are wonderful as is, but I’m wanting to make a vegan version. Do you think adding a flax egg will work in this recipe?
Yes!
These are awesome healthy-ish cookies and great option for gluten free people! My brother in law requests them every year for his birthday. Super quick to make. I use regular sugar and sometimes add a little oat milk to icing to make it come together better.
Ah yay! I am so glad these are such a hit 🙂
Delicious and soft! My toddler loves making these with me and eating them too of course!
These cookies were amazing! They were so soft and perfectly sweet. I did use coconut sugar and they were a bit darker than the ones here. Also, used cream cheese in the frosting instead of butter, delicious! These are a new staple in our house for birthdays!
These were good! Had a distinctive coconut flavor but I liked it. I subbed monk fruit to make them keto-friendly and it was lovely.
So glad it turned out great with the monk fruit!