Gluten Free Almond and White Chocolate Sprinkle Cookies
These are the ultimate happy cookie - light and chewy, filled with white chocolate and rolled in a million sprinkles
Servings: 48 2.5 inch cookies
Calories: 200kcal
Equipment
- Cookie sheet
Ingredients
- 4 large eggs
- 1 1/2 Cup white sugar
- 3/4 Cup canola oil
- 1 Tbsp vanilla extract
- 1/4-1/2 tsp almond extract optional
- 1 1/4 Cup gluten free 1-1 flour mix with xanthan gum in it (if your mix does not contain xanthan gum add 1/2 tsp now)
- 2 3/4 Cup blanched almond meal/flour
- 1 1/4 Cup arrowroot starch
- 2 tsp baking powder
- 1/2 tsp salt
- 48 small chunks good-quality white chocolate, or white chocolate chips
- 1 Cup gluten free sprinkles for rolling
Instructions
- Your cookie dough will need to chill for at least four hours (I put mine in the fridge overnight), so make this ahead of time! In a large bowl, whisk together the eggs, sugar, oil, vanilla, and almond extract (if you don't like the flavor of almond extract, leave it out!). Then add in the almond flour and continue to whisk until smooth and blended. Add in the gluten free flour, arrowroot starch, baking powder, and salt, and stir using a spatula or wooden spoon until fully combined. The dough will be much stiffer - it will take a bit of working to stir in all of the flour. Once it's combined, cover the dough with plastic wrap and put in the fridge for at least 4 hours.
- Once the dough is chilled, preheat the oven to 350° Fahrenheit. Grease a cookie sheet and line with parchment paper, then grease the parchment paper with cooking spray or butter. Take your cookie dough out of the fridge and remove plastic wrap. Get your white chocolate and sprinkles ready! Pour your sprinkles into a small bowl. Chop the good-quality white chocolate into small chunks (small enough to put into a cookie), or open your bag of white chocolate chips. Scoop out enough dough to roll into a 1-inch ball, then press one chunk of white chocolate or a few chips into the center, and roll again. Plop these rolled cookie balls into the sprinkle bowl and coat the entire cookie. Place sprinkle-covered cookie balls onto the cookie sheet - do not press down! They will flatten as they bake. Once your cookie sheet is full (I put about a dozen on each sheet), bake for 10-12 minutes. I bake them for 11 minutes in my oven - but do not overbake!
- Let cookies cool for at least 5 minutes before digging in, and enjoy!