Healthy Confetti Cookies
Updated: May 13
What do you call it - confetti or funfetti??
I'm about 50/50 but "funfetti" is trademarked by Pillsbury so confetti it is! Either way, I'm PUMPED about this one because I love fun- confetti so. much.
When I think of confetti, I think about going grocery shopping with my mom when I was little and the colorful boxes of funfetti cake mix always being what caught my eye in the baking aisle, how excited I'd get when I'd see mom getting the ingredients for confetti cookies out, or coming home from school and seeing a container full of cookies still warm from the oven waiting on me. The bright pops of color, the soft, sweet cookie, the light but fudgy texture - I can't put my love for confetti into words because it's not just a flavor to me, it's a feeling that holds so many heartwarming memories.
At Grant and I's wedding, right before our entrance into the reception, our cake fell. Obviously we were a little upset at first, but our photographer had already gotten pictures of the cake so at least we'd get to see it before it took a tumble.
Grant's mom caught the 2 tiers that fell which is what we cut for the cake cutting. But those tiers didn't get served to our guests, which we were bummed about because those were the flavors we were MOST excited about - confetti (if that tells you anything about how much we love confetti) and banana. We realized though that if they weren't served, that meant we could take it on our honeymoon! So the next afternoon we went back to our venue, picked up the cake, shared some with our parents, and brought the rest on our honeymoon. Having a bit of wedding cake every night like kept the celebration going and made our honeymoon feel even more special. So it all ended up working out perfectly!
Anywho, before I turn into one of those rambling "jump to recipe" bloggers that I promise I'll never be, let's get to the ~ good stuff ~
280g (2 C) spelt flour*
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs, room temperature
5 TBSP walnut oil, room temperature*
4 tsp. brown sugar, packed
2 TBSP Stevia
1/2 tsp. cinnamon
1/4 C rainbow sprinkles
Preheat the oven to 325F
Whisk together the melted oil, egg, Stevia, and brown sugar
In a separate bowl, combine the rest of the dry ingredients (flour, salt, baking soda, and cinnamon)
Mix the wet and dry together, folding in the sprinkles halfway through to prevent overworking the dough
Scoop the dough onto a prepared baking sheet
Press down lightly on the cookies to flatten them a bit
Bake for 8-10 minutes (I prefer 8, I like a gooier, soft cookie) and let them cool before removing from the pan as they'll continue to cook as they cool
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): 12 C | 4.9 F | 2.9 P
Whole batch: 216 C | 88 F | 52 P
Store in an airtight container
Try heating 'em up in the microwave before eating them!
This recipe can easily be halved! Most of my recipes can easily be halved or doubled because when I'm testing and finalizing the recipe, I work with half of the recipe to minimize any unnecessary wasting of ingredients
The oil and eggs being room temperature is super important because the temperature impacts the texture and dryness of the cookie, so keep that in mind! Grant and I found it helpful to get the walnut oil and eggs out of the fridge about an hour before we start baking.
Originally, I was going to add 1 1/2 tsp. vanilla but I totally forgot and they still tasted really good, so that's something you can always add in if you want
*Flour: normally different types of flour can be easily swapped out, like in my muffin recipes, but that's not the case here. I learned REAL quick (ask Grant) that flour is everything in cookies. I tweaked the recipe 5 times and time and time again, ended up with somewhat dry, puffy, cakey cookies. It turned out to be the oat flour; oats can be drying in cookies. Cake flours (typically lower in protein so there's less gluten formation) yield softer cookies while bread flours make for chewier, denser cookies. I've seen spelt used in plenty of bread recipes and it's known for keeping baked goods moist which is why I went with spelt flour for these. If you were to use a different flour since spelt isn't a typical flour to have on hand, I'd try either whole wheat or all-purpose!
*Oil: if you use coconut oil, you will be able to taste a hint of coconut which in my opinion, took away from the cookie and made it "taste healthy" if you know what I mean. They were still REALLY good, but Grant and I both said coconut was one of the first flavors we tasted and they "tasted healthy" which is not what I want in my recipes!
I'm so excited to share these! I seriously hope they bring you as much joy as they do me and I hope you love them like Grant and I do! If you make them, tag me on IG: @sunutrition_ or FB: SUNutrition or use the hashtag #SUNutritionRecipes so I can see them!