These incredible, soft, grain-free birthday cake cookies are made with a mix of coconut and almond flour and topped with luscious vanilla buttercream icing. These easy, healthy birthday cake cookies are gluten-free and low-carb but are full of that delicious birthday cake flavor you know and love!


Prep Time:      20 Minutes
Cook Time:     10 Minutes
Total Time:      30 Minutes
Cookies:           14


  • 1/3 cup melted and cooled coconut oil
  • 1/3 cup organic sugar (regular sugar or coconut sugar will also work)
  • 1 egg, at room temperature (or vegan substitute)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/2 cups packed fine blanched almond flour (do not use almond meal)
  • 3 tablespoons coconut flour (do NOT pack)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • ¼ cup sprinkles


  • 4 tablespoons butter or vegan butter, at room temperature
  • 3/4 cup organic powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon sprinkles (plant-based non-toxic colored)


  • Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl add in coconut oil, sugar, egg, vanilla and almond extract. Mix until well combined and smooth.
  • Next, add in almond flour, coconut flour, baking soda and salt; mix until dough forms. Fold in ¼ cup sprinkles. Allow the dough to sit for 3-5 minutes.
  • Use your hands to roll dough into golf ball sized balls. Place on the prepared cookie sheet then flatten each dough ball with the palm of your hand so that it’s about ¼ inch thick.
  • Bake for 10-12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12-14 cookies.



  • Beat butter, powdered sugar and vanilla on high until smooth and fluffy, about 2 minutes.
  • Fold in 1 tablespoon sprinkles. Frost each cookie, then add a few extra sprinkles on top.



 Feel free to use coconut sugar instead of regular sugar in this recipe, the cookies will likely just turn out darker in color but will still be delicious!

  • Do not use flour substitutes. Almond flour should not be replaced with any other flour, nor should you attempt to replace the coconut flour (though I suspect oat flour or a gluten-free all-purpose flour in place of the coconut flour MAY work out okay?)



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