All the flavors of cake with the handheld convenience of a cookie, these Birthday Cake Cookies are the perfect treat! Plus, you can easily eat them with one hand while picking up after a toddler with the other. Just me??
Not only are these cookies cute and delicious, but they’re also SO easy! Did I mention, they’re also egg-free? Pretty sure that’s a free pass to just eat the dough. No judgment. You do you.
To make them, line a baking sheet with parchment paper, and preheat your oven to 350 degrees Fahrenheit. Then, in a large bowl, mix all the ingredients together, and scoop the dough into dollops on the baking sheet. I got about 6 large scoops.
Place the cookies in the oven for 10-12 minutes, and let them cool completely before glazing. Don’t forget the sprinkles, either, because everything tastes better with sprinkles! Sorry not sorry. I don’t make the rules.
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Birthday Cake Cookies
Made with simple ingredients, these Birthday Cake Cookies are a fun bite-sized treat so you can have your cake, and eat it, too!
- 2 cups of Birch Bender’s keto classic yellow cake mix alternatively use a based yellow cake mix
- 1/4 cup ground flax
- 1/4 cup melted butter
- 2 tbsp no added sugar added dairy-free creamer alternatively use a plant-based milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- Melted coconut butter with natural sprinkles
Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
In a large bowl, mix all the cookie ingredients together before dropping dollops of cookie dough on your prepared baking sheet – I got about 6 large cookies.
Bake in your preheated oven for 10-12 minutes.
Let cool completely before glazing and topping with sprinkles.
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