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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.

Course Dairy Free, Dessert, Gluten Free, Grain Free, Low Carb
Cuisine American
Keyword gluten free birthday cake cookies, grain free birthday cake cookies, healthy birthday cake cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 14 cookies
Calories 159 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 1/3 cup melted and cooled coconut oil
  • 1/3 cup organic sugar (regular sugar or coconut sugar will also work)
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups packed fine blanched almond flour (do not use almond meal)
  • 3 tablespoons coconut flour (do not pack)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • ¼ cup sprinkles
  • For the vanilla buttercream (optional):
  • 4 tablespoons butter or vegan butter, at room temperature
  • 3/4 cup organic powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon sprinkles


  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl add in coconut oil, sugar, egg, vanilla and almond extract. Mix until well combined and smooth.
  3. 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.
  4. 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.
  5. 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.

  6. 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 Facts
Birthday Cake Cookies
Amount Per Serving (1 cookie (without frosting))
Calories 159 Calories from Fat 112
% Daily Value*
Fat 12.4g19%
Saturated Fat 5.4g34%
Carbohydrates 11g4%
Fiber 1.9g8%
Sugar 6.9g8%
Protein 3.2g6%
* Percent Daily Values are based on a 2000 calorie diet.