Healthier Rainbow Sprinkle Cookies
These classic no-bake cookies blend coconut flour with smooth creamy cashew butter, coconut oil and are sweetened with maple syrup. A splash of vanilla completes the recipe for a quick, easy, and timeless treat.
Servings 16
Ingredients
- 2 cup cashew (or any other nut or seed) butter
- 1 cup coconut flour
- 1/4 cup maple syrup or honey
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2-4 tablespoons rainbow sprinkles
Instructions
- Line a baking tray or large plate with parchment paper and set aside.In a medium mixing bowl, add coconut flour, cashew butter and maple syrup and mix until combined. If the batter seems too thin, add more coconut flour or if batter is too thick, add a little milk or water until it reaches the right consistency to hold together to shape into the cookies. Different brands of coconut flour absorb varying amounts of liquid.Using your hands, form 16 balls and place onto the parchment paper. Press each ball into a cookie shape. Top with sprinkles.Refrigerate for at least 30 minutes to firm up. These cookies should always be stored in the refrigerator as they will become quite soft when left at room temperature. They will keep well for up to one week. Place the cookies in an airtight container and store it in the freezer for up to 3 months.