Holiday Sprinkle Cookies {v+paleo}

Name: Holiday Sprinkle Cookies {v+paleo}
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 3 cups almond flour; 3/4 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla extract; 1/2 cup melted coconut oil; 1/2 cup maple syrup; 1/4-1/2 cup sprinkles, depending on the size of the sprinkles

Jump to Recipe·Print Recipe

These holiday sprinkle cookies are so easy to make, vegan, paleo and gluten free! They can be whipped up in under 20 minutes and make for a healthy festive holiday dessert!

sprinkle cookies stacked on top of one another with Christmas lights in the background.

Why I Love This Recipe

These festive sugar cookies are made with almond flour, maple syrup and coconut oil! No artificial anything, unless you want to count the food coloring from the sprinkles!

Also if Christmas isn't your thing, you can totally make these with valentines, forth of July or birthday sprinkles for a fun sugar cookie remix.

an eggless sugar cookie with a bite taken out of it showing the soft and chewy middle.

I forgot to mention the soft and chewy center these have. Loveeeeee

Ingredients

This eggless sugar cookie recipe calls for only 7 ingredients. Most you probably already have at your house!

Almond flour: If you've never baked with almond flour, you must! I have a bunch of recipes that call for almond flour as the main ingredient. Like these double chocolate chip cookies, snickerdoodle muffins and this almond flour zucchini bread.

Coconut oil: You can swap out canola oil or vegetable oil for coconut oil if you don't have any. Avocado oil is an option as well.

Maple Syrup: I would recommend this sweetener because it gives the sprinkle cookies just the hint of maple that it needs. Honey may be substituted but it will change the color and overall texture.

Sprinkles: You can use whatever kind of sprinkles you'd like but I think the smaller the sprinkle, the better. If you are looking for paleo sprinkles here is an option.

How to Make

This recipe is so simple to make. First combine all the ingredients (except the sprinkles) in a bowl and mix until combined.

Then roll into little balls about the size of your inner palm. Here is a picture for better detail.

A dough ball on the inside of a hand to show measure.

Next you will slightly flatten the cookie into a bowl or plate of sprinkles, pressing down lightly on the sides.

Fingers gently pressing down on cookie with sprinkles.

You can roll the cookie on its side to ensure sprinkles get around the edges.

Place each cookie on a baking sheet and bake for 10 minutes at 350F.

a cookie with sprinkles pressed around the sides and edges on a sheet pan.

Make sure to let them cool for about 5-10 minutes after they have finished cooking. They will harden as they cool, so hands off!

FAQs

Do you put sprinkles on before or after baking cookies?

You put them on before you bake! Gently roll each dough ball on a plate or bowl with sprinkles so they adhere.

Do the sprinkles melt in the oven?

Not in this recipe, they don't!

Why do I need to wait for them to cool before eating?

Because the almond flour is so doughy and soft, they need to harden after cooking. The outside will be crunchy from the sprinkles with a chewy, doughy middle.

vegan and paleo sprinkle cookies on a sheet pan.

If you love holiday desserts check out these other recipes!

If you love this recipe as much as I do, please leave a star rating/comment below! Don't forget to PIN IT for later and tag @mealswithmaggie on Instagram.