So yesterday we celebrated my dog Mylo’s 10th birthday and I can’t believe that my little pup has been with us for 10 years! While I baked him a separate doggy cake, we humans definitely needed a treat to celebrate as well! There’s nothing more right for the occasion than a ‘birthday cake’ cookie!
Birthday cake is one of my favorite flavors for sweet treats! All the different colors just put me in such a happy mood! Also, white chocolate chips are so underrated! I never bake with them and totally need to start incorporating them into my recipes! These cookies were so insanely soft, delicious, and buttery!
Cookies are hands down my favorite sweet treat, so I’ve had my fair share! The best part about this recipe is that it is gluten free, refined sugar free, and uses no artificial colors at all! I love cookies of all sort, but if I can make them healthy and delicious.. sounds way to good to be true!
1 cup almond flour
1/4 cup coconut oil (melted)
1/2 cup coconut sugar
1 tsp baking soda
1/4 tsp sea salt
1 tsp vanilla extract
2 tbsp coconut flour
1/4 cup white chocolate chips (I used the Lilly’s Brand)
Sprinkles (Color Kitchen has a great dye-free ones)
Preheat the oven to 350 degrees. Add the coconut oil, coconut sugar, vanilla extract, and egg to a large bowl. Use an electric mixer or whisk to combine till a smooth mixture forms. Add in the almond flour, baking soda, sea salt, and coconut flour into the wet mixture. Combine till the dough forms. Carefully stir in the chocolate chips and sprinkles. Place on a lined cookie sheet and add additional chocolate chips and sprinkles if you choose too (HIGHLY RECOMMEND). Bake for 9-12 minutes depending on the texture you prefer.