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Hi! I’m Madeline, the face behind Mad About Food. Come learn more about me here. See a list of my favorite things here or jump to all my recipes here.

Grain Free Confetti Cookie

Grain Free Confetti Cookie

Is there anything cheerier than a big bowl of rainbow sprinkles? I bought them for a cake that I wanted to bake, but as soon as a I had them, I was reminded of the giant, soft, sprinkle cookies from Great Harvest Bread Co. Anyone else have them as a kid? This is my remake. Not necessarily much better for you, but they are soft and chewy and make me smile.

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Ingredients:

  • 1 stick grass fed butter
  • 1/2 cup cane sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut flour
  • 1/4 rainbow sprinkles + more to top

Directions:

  1. Take the butter and eggs out of the refrigerator and allow them to come to room temperature. **this step is extremely important. Otherwise, sugar, eggs and butter will not properly combine
  2. Preheat oven to 350F and line a baking sheet with parchment paper.
  3. Cream butter and sugar together in a stand mixer or with a hand mixer in a large bowl. You want the mixture to be light and fluffy. This will take 2-4 minutes on medium.
  4. Add eggs and vanilla into mixing bowl and continue mixing on medium speed until fully combined.
  5. Add in salt and baking powder.
  6. Slowly add in coconut flour 1/4 cup at a time with mixer speed on low.
  7. Once the mixture is thickened, slowly fold in sprinkles with a plastic spatula.
  8. Let dough chill in the refrigerator for at least 1 hour. 
  9. Roll dough into 1.5-inch diameter balls. Roll tightly so that the cookies do not break apart once cooled.
  10. Place on a baking sheet and top with more sprinkles.
  11. Bake for 12-15 minutes depending on your oven. Be careful not to let the bottom burn.
  12. Transfer to a baking rack and allow to cool. Store in airtight container in refrigerator.
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