Healthy Funfetti Cookies are a sweet treat that are equally as cute as they are delicious! They’re made using almond flour, maple syrup, and cashew butter for a healthy twist, and they require just 10 minutes of prep time!
The most delicious and healthy funfetti cookies ever
Growing up, I always got so excited for birthdays because it meant one thing… funfetii! The rainbow cake was a classic staple for my friends and I, and it was always our go-to celebratory treat.
Even though the years have passed, I’d say I still get just as excited whenever I enjoy funfetti treats. I mean, what’s not to love? Funfetti tastes delicious, and it’s just… fun! With that being said, I knew some delicious funfetti cookies were in order.
As with all of my baking recipes, these cookies are made using healthier ingredients. I love to make treats that are packed with nutrients but still taste delicious, and these rainbow goodies are just that. You’re going to love this healthier treat!
Cake Batter Cookie Video
Ingredients used to make cake mix cookies
Funfetti cookie dough uses 8 ingredients and is made complete with a 3-ingredient frosting! Here’s what you’ll need to make this recipe:
- Powdered sugar
To make this healthy dessert, you will need a baking sheet, parchment paper, 3 mixing bowls, and a mixing utensil.
How to make healthy funfetti cookies
Rainbow cookies are extremely easy to make and only require 5-10 minutes of actual prep time. Other than that, the dough just needs to be chilled, followed by a bit of baking! You’re going to love how easy this recipe is.
To begin making healthy funfetti cookies, start by mixing the almond flour, baking soda, and salt in a bowl.
In a second bowl, mix the egg, cashew butter, almond extract, and maple syrup.
Add the dry ingredients to the wet, and mix until well combined. Chill the dough in the fridge for 30 minutes.
Remove the dough from the fridge and add as many sprinkles as desired.
Next, roll the dough into balls and place on a baking sheet lined with parchment paper. Bake at 350F for 13-15 minutes.
While the cookies are baking, mix the frosting ingredients (powdered sugar, water, and vanilla) until well combined.
Remove the cookies from the oven. Once fully cooled, add the frosting on top.
Enjoy, and remember to keep refrigerated!
Cookie baking tips
Here’s some helpful information about baking cookies that will make your experience extra fun…fetti!
Measure the flour accurately
Did you know that the amount of flour used can greatly change the consistency of your cookies? Too much flour can make for tough, dry cookies, and too little can make for overly runny batter. For the perfect result, spoon flour into a measuring cup and then level it off. Avoid scooping it from the package, as this creates a denser amount of flour.
Do I have to use regular rainbow sprinkles?
Of course not! I’m all about making recipes as easy as possible. That being said, any type of sprinkles will work. You can use chocolate sprinkles, rainbow nonpareils, or even the flat, thick kind! Regular rainbow sprinkles are usually used for funfetti, but use any kind that you have.
Why use parchment paper?
I used to think that parchment paper was used just to keep cookies from sticking. However, it’s actually used because it helps the cookies bake properly. Using parchment paper is better because it keeps the cookies from lying directly on the hot surface of the baking sheet, which helps create a perfectly golden, unstuck, non-burnt underside.
Substitution options for funfetti cake cookies
When it comes time to make your delicious rainbow cookies and you find that you don’t have cashew butter on hand, don’t panic! It can be substituted with an ingredient that you most likely already have in your pantry. Here are some simple swaps for cashew butter, as well as other ingredients!
- Cashew butter: Though cashew butter helps achieve a great flavor in these cookies, using a different nut butter is perfectly fine! Peanut, almond, or walnut butter are great to use at a 1:1 ratio.
- Egg (vegan): For egg-free, vegan funfetti cookies, feel free to use apple sauce (1/4 cup) or ground flax seeds. If using seeds, mix 1 tablespoon of seeds with 3 tablespoons of water. Whisk until the water is absorbed and a gelatinous consistency is achieved. Then, stir into your batter as directed.
- Maple syrup: In place of maple syrup, you can use molasses or honey. Using either will slightly altar the taste and texture, though it shouldn’t be detrimental to your recipe. Look up the conversion specific to your brand.
A healthier cookie option
Like mentioned above, funfetti cookies are a “healthier” treat that you can enjoy any time of the day! I used almond flour, cashew butter, and maple syrup to fill these cookies with extra nutrients like protein and fiber.
Plus, with all-natural sweeteners like maple syrup, I avoid the use of granulated sugar!
Try these delicious cookie recipes from Erin Lives Whole
Cookies are always a good idea. It’s not very often a platter of cookies doesn’t make someone’s day! Here are five more delicious cookie recipes for you to try. I recommend starting with the Banana Bread Cookies… Yum!
- Flourless Double Chocolate Cookies
- Healthy Pumpkin Chocolate Chip Cookies
- Banana Bread Breakfast Cookies
- Three Ingredient Peanut Butter Cookies
- Paleo Chai Spiced Cookies
- 1 3/4 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/3 cup cashew butter
- 1/3 cup maple syrup
- 1/2 tsp almond extract (what gives it cake batter flavor)
- 1/4 cup sprinkles
- 1 cup powdered sugar
- 1 tbsp water
- 1/2 tsp vanilla
- more sprinkles on top
- Preheat oven to 350F and line baking sheet with parchment paper.
- Mix together all dry ingredients and set aside.
- In another bowl, mix together wet ingredients.
- Mix the wet and dry ingredients together and stir until combined. Store dough in fridge for 30 minutes to chill.
- Add in the sprinkles, roll into balls using wet hands if dough is sticky, and flatten slightly onto baking sheet. Bake for 13-15 minutes or until fully cooked through.
- While they are cooling, mix together powdered sugar, water, and vanilla. Once cookies have cooled completely, frost them and add more sprinkles.
- Store in fridge.
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