These chewy, flourless cookies are made with a funfetti spin; filled with extra vanilla, white chocolate chips and fun sprinkles. These easy cookies are quick to make and such a fun treat!
Have you ever made flourless cookies before?
I’m not talking about cookies made without regular white flour but instead made with another grain-free flour or oats, and termed as “flourless.”
I’m talking about NO FLOUR AT ALL. None. Zero. Nothin here folks.
So, have you ever made a truly flourless cookies?
I’ve made flourless peanut butter cookies, which are delicious and just as easy to make.
But a craving for sprinkles and white chocolate popped into my head the other day, so I decided to make these Flourless Funfetti Cookies and I think I accidentally made my hubby’s new favorite dessert.. who knew?! 🙂
With extra vanilla, white chocolate chips and sprinkles galore, these easy Flourless Funfetti cookies are naturally gluten-free and can be made refined sugar-free as well. Easy to whip up in a pinch (especially if you ran out of flour and haven’t been to the store yet!) these cookies are life savers!
Let’s get to baking 🙂
To make these Flourless Funfetti Cookies, first preheat your oven to 350.
Line two pans with parchment paper.
Now, in a large mixing bowl add your cashew butter, sugar of choice, egg, vanilla, baking soda and salt. Your mixture will be thick, but you should be able to stir it still. Stir till everything is well incorporated.
Sprinkle in your white chocolate chips and sprinkles and gently fold them into your batter so your sprinkles don’t bleed color into your cookies.
You’re DONE! See how fast and easy this Flourless Funfetti cookie dough is to make?!
Now, using a small cookie scoop, scoop your cookie dough onto the pan and bake in the oven for about 11-13 minutes. Your cookies will continue to cook after they come out of the oven, but make sure the edges have set and you are seeing some gorgeous cookie wrinkles before you pull them out.
My main tips for these Flourless Funfetti Cookies to turn out utterly delicious:
- Don’t overcrowd these cookies. As they cook, the spread quite a bit, turning them into beautifully thin, chewy cookies.
- Be sure to let your cookies cool about 15 minutes on the pan, before removing them onto a cooling rack. If you try and remove them too soon they can stick to the parchment paper a bit.
- Use a thick cashew butter, not a runny one. If you use a runny cashew butter the cookies will not turn out, as they will spread way too thin.
- Or, make your own cashew butter! Simply add 2 cups of cashews to a food processor and process for about 5 minutes, or till the cashews have broken down and turned into a nice, smooth, creamy cashew butter. About 2 cups of cashews should produce 1 cup of cashew butter.
It doesn’t take much to make these Flourless Funfetti Cookies turn out delicious, but hopefully those tips will have you feeling completely confident and ready to bake some of these cookies with ease!
These thin, chewy and crunchy Flourless Funfetti Cookie are a new family favorite in our house.
I hope you make them and enjoy them as much as we did 🙂
Maybe you wanna make cookies with gluten- free flour instead? Check out my gluten-free Double Chocolate Cookies or Hazelnut Snickerdoodle Thumbprint Cookies. Or breakfast cookies sound delicious too? Try my gluten-free Peanut Butter Chocolate Chip Breakfast Cookies or Banana Bread Breakfast Cookies.
- 1 cup cashew butter
- 2/3 cup white sugar or coconut sugar
- 1 egg
- 2 tsp vanilla
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sprinkles
- 1/4 cup white chocolate chips
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Preheat your oven to 350 and line two pans with parchment paper.
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In a large mixing bowl add your cashew butter, sugar of choice, egg, vanilla, baking soda and salt. Your mixture will be thick, but you should be able to stir it still. Stir till everything is well incorporated.
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Sprinkle in your white chocolate chips and sprinkles and gently fold them into your batter so your sprinkles don’t bleed color into your cookies.
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Scoop your dough onto your pan, leaving enough space between the cookies (these cookies spread quite a bit, for a more thin and chewy cookie). Bake in the oven for 11-13 minutes, or till the edges are set and the tops are getting some color.
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Let cool on the pan for at least 15 minutes, and then remove onto a cooling rack to cool completely.
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Devour!
*Store your Flourless Funfetti Cookies in an airtight container and they should last about a week, but taste best within the first 3 days.
Hi Chelsea!
We love these Funfetti cookies! I’ve made them a few times too. My friend who is Gluten Free loved them so much she asked for the recipe.
I make them with regular sugar, I’m nervous to try coconut sugar thinking it would change the flavor profile. Have you ever used granular Swerve in them?
Great to hear, Sharon! 🙂 I haven’t tried them with Swerve. I do think that coconut sugar would work fine in these, but it will probably change the flavor just a bit. I’d guess they wouldn’t be quite as sweet as well. Maybe you can try making them with part coconut sugar and part white sugar at first, to test them, without changing the flavor too much.