Tell me you love confetti without telling me you love confetti. I’ll go first:
My husband and I had a four tiered wedding cake with each tier being a different flavor, one of those being confetti! Gradually, our cake turned into the Leaning Tower of Pisa. Except unlike the tower, our cake fell before the traditional cutting of the cake and before my husband and I even got to see it. All wasn’t lost though – not only did our photographer get pictures of the cake pre-fall, but my husband’s mom caught the toppling cake with her bare hands. The bottom two tiers were intact while the top two were salvaged on account of my mother-in-law’s speedy reaction. At first, we were bummed that the top two tiers, the flavors we were most looking forward to – banana and confetti – weren’t served to our guests. But then, we realized that meant we could bring the fallen tiers with us on our honeymoon! (After sharing some with our families of course.) Having our wedding cake to enjoy throughout our trip really kept the celebration going and made our honeymoon all the more special; so it worked out perfectly in the end!
Do you call it confetti or funfetti? Either way, one thing about con-funfetti is certain: it’s fun! How can a food not be when it’s glittered with vivid pops of color? It’s undeniable that an array of rainbow sprinkles automatically make everything better, brighter, and more cheerful!
And these healthy confetti cookies are as flavorful as they are colorful. Dotted with vibrant, naturally colored sprinkles, each soft, slightly sweet cookie is light yet chewy, making for the yummiest texture to sink your teeth into.
Healthy Confetti Cookies
Ingredients
- 2 eggs, room temperature*
- 5 TBSP oil, room temperature: walnut, coconut, almond
- 1 ½ tsp. vanilla
- 2 TBSP stevia or sweetener
- 4 tsp. stevia brown sugar*
- 2 C flour: AP, GF, WW, spelt* (please see notes)
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ½ tsp. sea salt
- ¼ C natural rainbow sprinkles
Instructions
- Preheat the oven to 325°F
- Whisk together the eggs, oil, vanilla, stevia, and stevia brown sugar
- In a separate bowl, combine the rest of the dry ingredients
- Mix the wet and dry together, folding the sprinkles in halfway through to prevent overworking the dough – it will seem dry initially, be patient and continue to fold the ingredients together and work the dry into the wet (if it's not coming together, one tablespoon at a time, add ~1-3 TBSP of dairy-free milk, or until a cookie dough consistency is reached)
- Scoop the dough onto a prepared baking sheet (the cookies don’t spread much while baking, so they don’t need to be spaced the usual 2” apart), then lightly press down on each ball of dough to flatten the top a bit
- Bake for 7-10 minutes or until the bottoms are a light golden color; let them cool on the pan or transfer the cookies to a cooling rack for a softer, gooier cookie
Notes
- *Room temperature: the oil and eggs being room temperature is very important as it impacts the texture and dryness of the cookie. Keep that in mind when planning to bake, it’s helpful to get the oil and eggs out of the fridge at least 1 hour, preferably more, before starting the recipe.
- *Oil: a neutral tasting oil, such as walnut or almond, is preferred but coconut works perfectly well too! In my opinion with coconut oil, it becomes one of the first and more prominent flavors which makes the cookies “taste healthy” when the goal is always to make it *taste too good to be healthy* – butter, vegan or regular, can also be used 1:1 in place of oil
- *Stevia brown sugar: can also use regular brown sugar or date sugar
- *Flour: different types of flour can oftentimes be substituted in recipes, but not as much in cookie recipes. Flour is finicky in cookies; the type and amount directly impacts whether the cookies turn out to be dry, puffy, cakey, soft, or fudgy. Cake flours, which are typically lower in protein so there’s less gluten formation, yield softer cookies while bread flours make for chewier, denser cookies. One of my favorite flours to use is spelt, a bread flour known for keeping baked goods moist. Spelt isn’t the most common flour to have on hand, so all-purpose or whole wheat are the next best flours to use. Always measure flour with the scoop and level method. And for this recipe, measure in grams if possible (checking the nutrition label to determine how many grams are in 2 cups of the flour being used). The exact measurement will vary based on the flour used. For example, 2 cups of the spelt flour I often use is 280 grams where 2 cups of Bob’s 1:1 Gluten Free Baking Flour is 296 grams.
- *Sprinkles: Watkins, India Tree, and Supernatural are all quality, natural brands of sprinkles
- *4. If the dough is still too try, add a touch more oil or a dash of milk.
- As with most of my recipes, this recipe can easily be halved or doubled! When I’m testing and finalizing recipes, I work with half of the recipe to minimize ingredient waste.
Tip: try heating them up in the microwave for 5-10 seconds before eating them! And like Oreo’s, what are cookies without milk? Whether you dunk them or wash the cookies down with a cold glass of milk, you can make the healthiest form of dairy-free milk at home and in only 30 seconds. Starting with an almond, cashew, or oat base, JOI (short for Just One Ingredient) simply needs to be blended with water to make your very own homemade non-dairy milk that’s free from gums, thickeners, and other additives. I do make a 10% commission if you choose to order JOI and use my discount code, SU10, at checkout; transparency is important with the select brands that I partner with and I only work with brands that I personally use and love, so if you have any questions about JOI or how to use it, I’m more than happy to answer those.
While the electric bursts of rainbow sprinkles are eye-catching, the color (and shapes) of the sprinkles can be swapped to better fit various seasons or holidays:
- Red, white, and blue for the 4th of July or Memorial Day
- A combination of orange, purple, green, black, and white for Halloween
- Red, orange, yellow, and leaf or pumpkin shaped sprinkles for autumn
- Winter with a mix of blues, whites, snowflakes, and snowmen
- Red and green for Christmas Confetti Cookies
- Pastels for spring or to celebrate Easter
I can’t put my love for confetti into words – it’s a flavor that holds many heartwarming childhood and adult memories for me – but I can (and did) put it into this recipe. I hope that this tastes too good to be healthy recipe brings you love and joy, too.
If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.
Macros per cookie (makes 18): 14 C | 5.6 F | 2.9 P
If you don’t want any sprinkles in your cookies, choose to use more or less, or want to try a different mix-in, here are the macros for the plain cookies, no sprinkles:
Per cookie, (based on 18) no sprinkles: 12 C | 4.9 F | 2.9 P
And if more or less than 18 cookies are made, divide the macros of the entire recipe below by the number of cookies made.
Whole batch: 216 C | 88 F | 52 P
The macros for recipes are also available on MyFitnessPal. Simply search the name of the recipe followed by “ – SUNutrition” (so for this recipe, search “Healthy Confetti Cookies – SUNutrition”).
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