Healthier funfetti cookies that are soft, chewy and speckled with rainbow sprinkles perfect for birthdays and gluten free, high in protein and fiber thanks to oat flour and easy to make in 15 minutes.
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.
Storage
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.
Video
Notes
Oat flour. Or use 1 cup all purpose or almond flour.