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  • 1 cup Gluten-free all purpose flour

  • ¾ cup Almond flour
  • ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ¼ teaspoon Xanthan gum
  • 1 cup C&H® Light Brown Sugar
  • 1 stick Unsalted butter, softened
  • 1 large Egg, at room temperature
  • 1 teaspoon Pure vanilla extract
  • ¼ cup Rainbow nonpareils sprinkles

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Prep Time: 15 minutes / Bake Time: 10-12 minutes / Yields: 16 cookies
Step 1

Preheat oven to 350°F. Line two half sheet pans with parchment paper.

Step 2

In a bowl, combine the two flours, baking powder, salt, and gum. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment beat sugar and butter at medium speed for 2 minutes. Scrape the bowl. Add the egg and vanilla, mix until combined. 

Step 4

Reduce the speed of the mixer and slowly add the flour mixture. Mix until all the ingredients are well combined.

Step 5

Using a small ice cream scoop, drop dough onto prepared pans. Flatten dough balls slightly with hand. Sprinkle the dough with rainbow nonpareils and bake for 10-12 minutes or until slightly golden around the edges. For softer cookies, reduce the baking time.

Step 6

Remove from oven and allow cookies to rest for 5 minutes on the pan. Transfer cookies to a cooling rack.

Chef's Tip

Instead of sprinkles, use C&H Granulated Sugar or C&H Turbinado Sugar to top cookies.

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