Cake Batter Cookies

You guys, this texture and taste is insane. These gluten-free cookies melt in your mouth, and the secret is....wait for almond extract and maca powder! They make this plant-based cookie taste just like cake batter.

I'll be remaking this and playing around with the type and amount of sprinkles, but the taste is there, and they. are. good. I used Let's Do Organic sprinkles because the ingredients are pretty clean, but I also like the more vibrant and larger ones like these from India Tree and if I had any in my pantry, that would have been my first pick for a better aesthetic.

Fine almond flour lends a great texture (and protein) but you can swap it out for regular gluten-free flour. Just don't use coconut flour or anything that will completely change the moisture (coconut flour would make these way too dry).

gluten-free vegan cake batter cookies

If you want a more traditional cookie texture (like I did in my second batch above, use 2 tablespoons tapioca or arrowroot flour instead of 2 teaspoons

Cake Batter Cookies

yields around 14 big cookies


1/2 cup softened coconut oil

2/3 cup coconut sugar (up to 34 cup works too if you want an extra sweet taste)

1/4 cup unsweetened cinnamon applesauce (plain is okay too)

1 tsp pure vanilla extract

3/4 tsp almond extract

1 cup gluten-free flour

1/3 cup almond flour

2 tsp arrowroot or tapioca flour (use 2 TBSP for a crispier cookie)

1/2 tsp maca powder

1/2 tsp baking powder

1/2 tsp baking soda

3 or 4 TBSP plant-based sprinkles

Optional: 1/4 cup chocolate chips

For even baking, opt for a silicone baking sheet. These are reusable for a long time, and yield a perfect texture.


1. In a stand mixer or with a hand mixer*, beat the softened oil (not melted) with the sugar until creamy.

2. Add in applesauce and extracts and mix well. Fold in all the dry ingredients, adding sprinkles and chocolate chips last.

3. Chill batter in the fridge while you heat the oven to 350F.

4. After about 10-15 minutes, divide batter onto a silicone-lined baking sheet (you may need two) and bake for 9-12 minutes. You want them golden on the bottom and soft but not too soft.

5. Let pan cool on a wire rack for a few minutes, then enjoy!

*This KitchenAid one is less than $40 and a perfect shade (I love hand mixers because the cleanup is way easier, and you have more control).

Here's another shot of the version with 2 TBSP tapioca flour/powder added. It has less of a cake batter mouth-feel but I like this crispier/traditional-looking version just as well

amazing cake batter cookies

Happy Baking!


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