Unicorn Cookies

My unicorn cookies are soft, chewy, and full of vibrant colors! They’re made with only 4 ingredients and need no eggs, dairy, OR flour!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 150kcal

Author Arman Liew

Ingredients

3/4 cup coconut flour * See notes
2 cups cashew butter can sub for any nut or seed butter of choice
1/2 cup maple syrup can use any sticky sweetener
1-2 tablespoons rainbow sprinkles optional

Instructions

Line a baking tray or large plate with parchment paper and set aside.
In a large mixing bowl, add your coconut flour. Add your cashew butter and pure maple syrup and mix until combined. Stir through your sprinkles. If batter is too thin, add more coconut flour until a thick batter remains. If batter is too thick, add some milk or water until a thick batter remains.
Using your hands, form small balls and place onto the parchment paper. Press each ball into a cookie shape. Refrigerate for at least 30 minutes to firm up.

Video

Notes

* You may need more or less, depending on the brand of coconut flour you use.

TO STORE: 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 four weeks.

TO FREEZE: Place the cookies in an airtight container and store it in the freezer for up to 6 months.

Nutrition