Possibly one of the most nostalgic recipes I’ve ever made! I know these cookies can be polarizing, but I personally love these sweet sprinkle covered cookies – something about them just screams the holidays are here! Make them for your Christmas cookie swap, or if you’re on dessert duty for a holiday celebration. These are also gluten-free & dairy-free.

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FESTIVE SPRINKLE COOKIES

Recipe by Jenn Lueke

4.7 from 3 votes

Yields

–

12-15

Prep time

minutes

Cooking time

minutes

Possibley one of the most nostalgic recipes I’ve ever made! I know these cookies can be polarizing, but I personally love these sweet sprinkle covered cookies – something about them just screams the holidays are here! Make them for your Christmas cookie swap, or if you’re on dessert duty for a holiday celebration. These are also gluten-free and dairy-free.

Cook Mode

Keep the screen of your device on

Ingredients

1 egg, beaten
3/4 cup creamy cashew butter (try to use one with only cashews & salt as the ingredients)
1/3 cup pure maple syrup
1 tsp vanilla extract
2 cups oat flour (can sub almond flour)
1 tsp baking soda
1/2 tsp kosher salt
1/3 cup melted coconut oil (see recipe for notes)
1 1/2 cups sprinkles (additional may be needed)

Directions

Preheat the oven to 350F and line a large baking sheet with parchment paper.
In a large bowl, beat the eggs until uniform in color. Mix in the cashew butter, maple syrup, and vanilla extract until evenly combined.
Add the oat flour, baking soda, and salt. Using clean hands or a spatula, fully incorporate the dry ingredients into the wet. Add the coconut oil to the dough in 2 tbsp increments, until the dough is soft but still holds its shape. Note: the amount of oil you’ll need will depend on the thickness of the cashew butter.
Pour the sprinkles into a bowl or small plate and set aside. Roll the cookie dough into 1 1/2 inch balls and toss or roll in the sprinkles and lightly press down on each dough ball to flatten slightly. Add each sprinkled cookie to the baking sheet with 1-inch of space in between, and bake for 10 minutes, watching closely to prevent overbaking. Add more time in 1 minute increments if needed.
Cool completely on the sheet pan before transferring to a drying rack or serving.

Notes

Swaps and substitutions: Swap the oat flour for almond flour 1:1.
Method: These bake quickly! Keep an eye on them while they bake to make sure they don’t overbake. If your oven runs warm, start with 8 minutes, and increase by 1 minute increments, up to 13 minutes, until they’re fully baked.
Note: Depending on how big your dough balls are, you can get up to 20 cookies out of this recipe! If you want to make larger cookies, doubling the recipe is recommended.