Birthday Cake Sugar Cookies (low carb, grain free, dairy free)

These chewy sugar cookies have the perfect texture and birthday cake flavor. Not only are they delicious, but they are low carb, grain free, and dairy free. Make these for a special occasion or for no occasion at all! These are sure to satisfy any sweet tooth.

RECIPE:

Ingredients (makes 14-16 cookies):

• 1 and 1/2 Cup almond flour

• 1/4 Cup coconut flour

• 1/4 Cup + 1 tablespoon Monkfruit Sweetener

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 Eggs

• 1/4 Cup coconut oil

• 2 tablespoon syrup (maple syrup or sugar free syrup works)

• 2 teaspoons vanilla extract

• 3-4 tablespoons rainbow sprinkles

Directions:

1. Preheat the oven to 350F,

2. In a large bowl, add in the dry ingredients (except sprinkles) and whisk until combined,

3. To the large bowl, add your wet ingredients and mix until well combined and a dough forms,

4. Fold the sprinkles into the dough,

5. Grease a parchment lined baking sheet,

6. Using a spoon or an iced cream scoop, place equal sized balls of dough onto the baking sheet with about 2" between each ball,

7. Using your fingers or a spatula, flatten the dough balls to create disc shapes. TIP: to prevent the dough from sticking, wet your fingers or the spatula,

8. Bake for 8-10 minutes and allow to cool completely before removing from the baking tray. TIP: Don't worry if your cookies are very soft when they first come out of the oven. To get the chewy sugar cookie texture, it is important that they appear almost under-cooked when they first come out of the oven. They harden a bit as they cool, so allow them to cool before you move them.

Storage: Store in an air tight container, on the counter for 2-3 days or in the fridge for 5-7 days (if they last that long!)