Funfetti Cookies that are soft, chewy and speckled with rainbow sprinkles perfect for birthdays and high in protein and fiber, gluten free thanks to oat flour and easy to make in 15 minutes.
These festive colorful funfetti cookies are a party in your hand. Their colorful sprinkles make it so, but they are not just a pretty cookie. They are lower in sugar, and can be made lower if you wish. And if you love the idea of a birthday cookie, also check out my birthday sugar cookie bars.
Why You'll Love These
Healthier ingredients. Oat flour is the base of these cookies. Oat flour is super high in protein and fiber and considered to be among the healthiest of flours. [source]
Quick and easy. The recipe is so easy, no chilling needed so cookies can be on your plate within 20 minutes.
- oat flour (or almond flour)
- butter (I used vegan butter)
- brown & cane sugar
- baking soda, vanilla, salt
- rainbow sprinkles
Steps to Make
A detailed recipe and step-by-step video for my funfetti cookies is at the bottom of this post. But here I summarize the quick steps.
Step 2. Cream butter with sugars and add in applesauce, and vanilla.
Step 3. Add oat flour, baking soda and salt to creamed mixture and stir or mix. Fold in sprinkles.
Step 4. Use a small cookie scoop to put 12 cookies on pan, press slightly as these cookies won't spread much. Top with more sprinkles.
Step 5. Bake for 12 minutes, cool and eat!
1. Measure the flour correctly. You can weigh it but I have great success using the spoon and leveling method. Just loosen the flour in the bag with a fork. Use the fork to fill measuring cups and use a knife to level the cups.
2. If the dough seems too dry, you can add a few tablespoons of milk while mixing. Different brands of oat flour have different moisture levels.
1. Flour. You can use all purpose or almond flour instead of oat flour, just reduce the amount since both all purpose and almond flour are less absorbent.
2. Applesauce. This is the egg replacer. Instead you can use 3 tablespoon of aquafaba here which is the liquid from a can of unsalted chickpeas.
3. Sugars. You can reduce the sugars by half - using ⅛ cup brown sugar and ⅛ cup white sugar.
Cookies last at room temperature about two weeks. They can be frozen before or after baking. Both last three months in the freezer.
More Cookie Recipes
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
- 1 ¼ cup oat flour
- ⅓ cup butter (I used vegan butter)
- ¼ cup brown sugar
- ¼ cup cane sugar
- ¼ cup applesauce
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- pinch of salt
- 2 tablespoon funfetti sprinkles + plus some for top
- Preheat the oven to 350°F.
- Soften butter in microwave for 30 seconds
- Add parchment paper to a cookie sheet.
- Measuring ingredients
- In a mixing bowl, cream the butter with the sugars, then add in applesauce and vanilla.⅓ cup butter, ¼ cup brown sugar, ¼ cup cane sugar, ¼ cup applesauce, 1 teaspoon vanilla
- Stir up oat flour, baking soda and salt and add to creamed butter. Sifting is also fine.1 ¼ cup oat flour, 1 teaspoon baking soda, pinch of salt
- Use a hand mixer or spoon to stir the mixture until creamy. The dough will be sticky. Don't chill this dough.
- Fold in the colorful sprinkles. I used long sprinkles but you can use discs, it's up to you.2 tablespoon funfetti sprinkles + plus some for top
- Using a small cookie scoop, scoop 12 cookies on to the cookie sheet. Press the cookies flat with a spoon. Add a few sprinkles on top and press in gently with finger.
- Bake for 8-10 minutes until only slightly brown around the ages.
- Allow them to cool before putting them in a container. Oat flour will cause the cookies to dry out fast, so keep them contained.
- Both dough and baked cookies freeze up to 3 months.