Recipe | Gluten Free Sprinkle Cookies

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Good Morning and Happy Friday my favorite food lovers!

Isn’t it such a nice feeling when you make it to Friday? I hope you all had a wonderful week this past week. This week has been a bit stressful between working and taking care of my girls. My youngest, Madeline, is having a bit of a teething spell this past week and has turned into a more irritable little girl.

We’ve also have gotten behind on our yard maintenance and need to do quite a bit of yard work this weekend. I’m not the biggest fan mainly because of the heat though I do enjoy being outside. We also want to in the future, change the landscaping up a bit and then also do a do-it-yourself raised garden. We will probably wait until after the winter to start that though.

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With all the stress I have been feeling this week, I tend to crave sweets a lot more. Thats why when I saw sprinkles in the pantry I decided to bake sprinkle cookies! They are made with Bob’s Redmill Almond Flour so they are a healthier gluten free option.

This recipe is also a super quick and easy recipe that you can do in no time and start enjoying your cookies today. If you do, I hope you enjoy them and let me know in the comments below.




  1. Preheat oven to 350 degrees Fahrenheit
  2. In a large mixing bowl, add Bob’s Redmill almond flour, baking soda, coconut flour, and coconut sugar mixing ingredients together
  3. Add maple syrup, coconut oil, vanilla extract and egg into the mixture combining everything
  4. Mix in the sprinkles
  5. On a greased cookie baking sheet, scoop cookie dough
  6. Bake at 350 degrees Fahrenheit for approximately 9 minutes
  7. Let cookies cool and then enjoy with your favorite glass of almond milk (or other milk)!


Have a great weekend and I look forward to sharing my next post with you!

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