There’s nothing more fun than Funfetti, and these Paleo Funfetti Sugar Cookies are a real treat! Okay, maybe they aren’t exactly 100% paleo because they are rolled in a tiny bit of white sugar, but live a little. Consider them paleo-ISH and go make this recipe ASAP!
These cookies are the perfect healthier take on your favorite funfetti treat(s), and I promise it doesn’t disappoint. If you’re ready to make something delicious that will feed your body and your inner-child, then this recipe is for YOU.
This is going to come as a surprise to absolutely no one, but I love cookies. Hands-down, they’re one of my favorite foods, and I always have a batch of cookie dough in my freezer, ready to be thawed, baked, and devoured at any given moment. I don’t discriminate when it comes to cookies, but I have to say, these might be some of my favorites.
Funfetti is a something that I loved as a kid, but to be honest, I love it more even now. Something about it is so fun and lively, and makes the day just a little bit brighter! I don’t know about you, but I can’t be mad while eating a Funfetti treat – that would defeat the whole purpose!
These cookies are ridiculously easy to make (less than 10 ingredients!) and are guaranteed to put a smile on your face. Plus, they’re gluten-free, dairy-free, vegan-friendly, and paleo-ish. I say “ish”, because I do roll them in a small bit of white cane sugar before baking to give them a sweet, almost crust-like texture. I recommend it, one because it gives the cookies a nice texture and sweetness, and two, because we deserve to live a little! A tiny bit of white sugar will not kill you, but if you really don’t want it, you can easily omit it. Do what works for you, boo!
And if you’re lookin for more simple, easy, <10 ingredient cookie recipes, then you need to try my Life Changing Tahini Chocolate Chip Cookies or my Paleo Whoopie Pies. Both of these recipes are so simple and easy to make, and come together in a matter of minutes!
What you need to make these Paleo-ish Funfetti Sugar Cookies
- Almond Flour: If you’ve been following my recipes for a while now, then you’ll know that this is one of my favorite ingredients! Almond flour bakes like a dream and is a great gluten-free flour replacement.
- Coconut Flour: And if there’s one thing that’s better than almond flour, it’s a blend of almond and coconut flour! Coconut flour provides a nice texture to gluten-free baked goods and a hint of sweetness.
- Baking Soda: This is the rising agent!
- Cream of Tartar: Cream of tartar is going to give these cookies that classic sugar cookie taste. Don’t skip it.
- Salt: A little sea salt never hurt anyone, and really helps to balance out the flavors.
- Coconut Oil: I recommend using refined coconut oil so that you don’t taste a coconut flavor.
- Maple Syrup: Maple syrup adds the perfect amount of natural sweetness!
- Almond Extract: Almond extract is essential to achieving the perfect “bakery-tasting” sugar cookies.
- Rainbow Sprinkles: Rainbow sprinkles are ESSENTIAL to funfetti treats. I have linked the brand that I recommend, as they are naturally colored!
- Cane Sugar / White Sugar: This will give your cookies the perfect texture and sweetness!
How to make these Paleo-ish Funfetti Sugar Cookies
With only 10 (or less) ingredients, and 10 steps, this recipe is a sure-fired winner! Get ready to add these to your baking routine, because it truly could not be easier!
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the almond flour, coconut flour, baking soda, cream of tartar, and salt.
- Next, add in the melted/cooled coconut oil, maple syrup, and vanilla extract, and stir until mixed well.
- Add sprinkles to the batter.
- Use a cookie scoop and form 12-14 cookies (you can make them bigger or smaller, depending on your preference).
- Roll each one in the cane sugar.
- Use the palm of your hand or bottom of a glass to slightly flatten them, they wont spread much during baking.
- Press a few more sprinkles on top of each one.
- Bake for 9-10 minutes, they should be lightly golden around the edges and soft!
- Let cool for about 10-15 minutes, and then enjoy!
Other cookie recipes to enjoy
If you love this recipe, then you’ll definitely love these, too! SAVE these for next time you find yourself in a baking rut, or need a sweet treat and don’t know what to make next!
Best Double Fudge Soft Baked Cookies
The Best Ever Chewy Kitchen Sink Cookies
Copycat Mother’s Iced Oatmeal Cookies
Ingredients
- 1 ⅔ Cups Almond Flour
- 3 Tablespoons Coconut Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cream of Tartar
- ½ Teaspoon Salt
- ⅓ Cup Coconut Oil, melted and cooled
- ⅓ Cup Maple Syrup
- 1 Tablespoon Almond Extract
- ½ Cup Rainbow Sprinkles, plus extra for topping
- ½ Cup Cane Sugar, optional
Instructions
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the almond flour, coconut flour, baking soda, cream of tartar, and salt.
- Next, add in the melted/cooled coconut oil, maple syrup, and almond extract, and stir until mixed well.
- Add sprinkles to the batter.
- Use a cookie scoop and form 12-14 cookies (you can make them bigger or smaller, depending on your preference).
- Roll each one in the cane sugar.
- Use the palm of your hand or bottom of a glass to slightly flatten them, they wont spread much during baking.
- Press a few more sprinkles on top of each one.
- Bake for 9-10 minutes, they should be lightly golden around the edges and soft!
- Let cool for about 10-15 minutes, and then enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Hi! Would the cookies be affected without the cream of tartar? What is cream of tartar exactly?
Hi Shana, Cream of tartar can be found in the spice aisle at any grocery store, and you can Google it for more information on what it is. The cookies will likely be affected without it, as the recipe hasn’t been tested without it, so I can’t guarantee the same results. Sorry!
I substituted coconut sugar for maple syrup because I did not have any and they were delicious! My whole fam enjoyed the cookies, thank you:)
Woohoo! Love hearing that, Jaden! Thank you so much for your review!
These are sooo good but two questions, in the ingredients it says almond extract but in the directions it says vanilla extract. Which one is correct? I used almond extract and it’s really strong. May try vanilla next time.
Can you substitute gluten free flour for the almond and coconut flour?
Hi Melanie! Apologies for the confusion there! It is almond. if you find the almond extract is too strong for your liking, try halving the amount 🙂
And almond and coconut flour are naturally gluten-free! If you want to use a 1:1 gluten-free flour I can’t guarantee the same results!
These are amazing! My kids commented that these are the best cookies I’ve made. I subbed 1.5t of baking powder for cream of tarter and vanilla for almond – didn’t have them.
WOW, that is epic!!! What a compliment from your kids! Thanks for the review Sara!
Delicious! Would’ve been a 5, but several issues with the recipe measurements. No way that 1 Tbl of almond extract is correct, so I used 1 tsp (& 1/2 tsp probably would’ve been plenty). 3 Tbl of sprinkles was also plenty, maybe extra if you want to put on top, & same with the sugar. I used about 3 or 4 Tbl sugar & had leftover.
I’m sorry for the trouble with the measurements, Geri! I’m glad you enjoyed the recipe nonetheless. Thank you for your feedback!