Fun, easy and allergy friendly these Sprinkle Cookies are bright and tasty!
Prep Time10 mins
Cook Time6 mins
- 1/4 Cup melted Coconut Oil needs to be melted
- 1/4 Cup Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- 1 Egg
- 1 Cup Arrowroot
- 1/2 Cup Coconut Flour
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Bicarb Soda Baking Soda
- Dash of Salt
Preheat the oven to 180C/360Line and grease 2 baking trays.
Place all the wet ingredients in a blender and mix til combined. Alternatively a kitchen stand mixer can be used or it can be done by hand with a big spoon/whisk and a strong arm.
Add the dry ingredients and blend until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
If you want to, stir thru 1/4 cup of spriknles.
Take 2 teaspoons amounts of mixture and form into a ball.
Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies will only spread a little bit. Repeat and use the other trays. Spoon/sprinkle the sprinkles on top of each cookie.
Bake the Sprinkle Cookies for 10 minutes.
Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)