These Birthday Cookies are soft, chewy and perfect for Easter, spring or any time you’re craving a healthy sugar cookie. They're easy to make with almond flour, coconut flour and topped with a melted coconut butter drizzle and rainbow sprinkles and loaded with delicious birthday cake flavors. Refined sugar-free, dairy-free, vegan, grain-free with paleo and keto option.
Preheat oven to 350F. Line a large baking sheet with parchment paper.
In a medium bowl, mix coconut oil and coconut sugar using a fork until combined. Stir in maple syrup and vanilla until smooth.
Add baking powder, almond flour, coconut flour and cinnamon until dough is combined. Fold in sprinkles.
Roll into nine 1.5 Tbsp sized dough balls and place on lined baking sheet. Press down each ball to form a disk.
Bake in preheated oven for 12-13 minutes. Do not overbake. Remove pan from oven and allow to cool completely. The cookies will crisp & firm up once cool.
Whisk together the ingredients for the desired icing. Drizzle over cooled cookies and top with more sprinkles, if desired.