• Molly Bergseid

BIRTHDAY COOKIES {Grain, Dairy, Soy Free}

Team, just because we eat paleo doesn’t mean we can't have fun, slightly-unhealthy treats once in a while. So whether it’s your birthday or you just need a fun cookie to brighten your mood, these Birthday Cookies are the perfect treat.

The combination of cassava flour, coconut flour, coconut oil, and shredded coconut make for a super soft and chewy texture. Add in some rainbow sprinkles and boom! You have the yummiest, cutest birthday cookies.

Now, these cookies are wonderful on their own. But if you need a little more sugar in your life (because let’s be honest, sometimes we do!), dip them in melted white chocolate and top with a few more sprinkles. You will not be disappointed.

Side note... is anyone else as obsessed with the birthday emoji as I am?! 🥳 It's so cute. I pretty much find a way to sneak it in all of my text messages.

Here is the recipe for my Birthday Cookies!

Birthday Cookies

By Molly Bergseid


2 eggs

1/2 cup coconut oil, melted and cooled

1 tsp vanilla

2/3 cup unrefined cane sugar

3/4 cup cassava flour

1/2 cup coconut flour

1 tsp baking soda

1/2 tsp salt

2 tbs water

1/2 cup shredded coconut

1/4 cup rainbow sprinkles


Preheat the oven to 350 degrees.

In a medium bowl, combine the cassava flour, coconut flour, baking soda, and salt.

In a large mixing bowl, whisk together the eggs, coconut oil, and sugar until completely dissolved.

Note: Unrefined sugar is typically not as fine as refined white sugar. So, it may take longer to mix for the sugar to dissolve. Heating the mixture slightly over a pot of boiling water will help expedite the process.

Add in the dry mixture and mix until just combined.

Mix in the water.

Mix in the shredded coconut and sprinkles. Set aside for 5-10 minutes.

Form 2 inch balls with the dough and spread evenly across a baking sheet.

Using the bottom of a cup, press down on the balls until they are roughly 1/2 inch thick. Top with sprinkles.

Note: These cookies won’t expand much as they cook.

Bake for 12 minutes or until the edges start to turn golden brown.

Remove from heat and let cool on a cooling rack.

For some extra sweetness, melt some white chocolate and dip the cookies 1/3 of the way in the white chocolate. Top with sprinkles.

Place in the refrigerator for 10 minutes to cool.


Prep Time: 10 minutes

Cook Time: 25 minutes

Diets: Paleo, AIP (with reintroductions), Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Grain-Free

Hope you like!