Cake Batter Cookies {My Birthday!}

I’m getting older today!

Cake Batter Cookies 6

I’ll make this quick because I have way too much cake to go eat, but I wanted to throw a virtual shindig commemorating my sixteenth birthday with sprinkles instead of confetti. Consider this your cordial invitation.

In between bites of cake batter cookies, I’ve done a healthy bit of reflecting over this past year. Please know that I love you. I want to thank you from the bottom of my heart. I’m so incredibly lucky for the opportunity to share cookies with you in my corner of the universe. Thank you for being here. You are wonderful.

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Speaking of things that make you feel all happy, let’s talk about these cookies. Inspired from Sally‘s brilliant creation, I decided to put a healthy spin on what is sure to be a birthday classic. Because everyone knows nothing says celebration like sprinkles.

Start by whipping up your cake batter-spiked cookie dough. It’s a way of life. One can never consumer too many sprinkles.

Cake Batter Cookies 1

Taste test, scoop into cookie dough balls, sample, form into cookies, and eat. All not optional.

Cake Batter Cookies 2

Pictures don’t do them justice. 1,000 words don’t scratch the surface. Epic poetry about these cookies would be much more accurate.

Cake Batter Cookies 3

Here’s to an incredible year!

Cake Batter Cookies 4

Adapted with love from Sally.

5 from 1 reviews
Cake Batter Cookies {My Birthday!}
Prep time
Cook time
Total time
Serves: 48 cookies
  • 2¼ cup white whole wheat flour OR 2¾ cup almond meal plus ¼ cup coconut flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup brown sugar OR erythritol plus 1 teaspoon molasses
  • ¼ cup melted butter or Earth Balance
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 eggs or 1 Tablespoon egg replacer plus ¼ cup water
  • ¼ cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons sprinkles
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. Add the flour, salt, baking soda, cane sugar or erythritol, and the brown sugar or erythritol plus molasses into the bowl of stand mixer. Alternately, you can add the ingredients to a large mixing bowl and stir by hand. Nothing a little elbow grease can't solve. Using the paddle attachment, stir the dry ingredients on low speed. Add in the butter or Earth Balance, vanilla extract, almond extract eggs or egg replacer, unsweetened almond milk, and apple cider vinegar and continue to stir until combined but not overworked. Stir in sprinkles.
  3. Using a ½ tablespoon measure, scoop the dough into balls and place on the baking sheet two inches apart. Press down into cookie shapes. Bake in the oven at 350°F for about 12 minutes. Let cool on wire racks. Devour.
Nutritional information calculated with white whole wheat flour, erythritol, and egg replacer.
Nutrition Information
Serving size: 1 cookie Calories: 30 Fat: 0.75 grams

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Do you have any special birthday traditions?

I enjoy observing the birthweek as oppose to one day. And sprinkles. I do enjoy sprinkles.


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  1. says

    Happy bday my baby! Ill eat some sweet stuff in honor of you. My birthday favorite used to be lemon cake with rainbow chip frosting. I still love that frosting…

  2. Mary Ann says

    I forgot to add a birthday tradition . . . My birthday is during the summer, and growing up, I always chose to have my birthday party at Wrigley Field, watching the Cubs. My Mom was so brave, transporting the party and bunches of little girls to Wrigley!

  3. says

    AHH HAPPY BIRTHDAY MY BEAUTIFUL KELLY <3 i'll eat some chocolate here in your honor! the best birthday wishes to you, you gorgeous girl <3 here's to more of your incredible wit, sass, and creativity and all round awesomeness! love you loads

  4. Ann H. says

    You made it to 16 ! and believe me the BEST is yet to come !
    If you are THIS wise NOW ….. imagine how much better its going to be down the road !
    Your creative mind and recipes have made my life SOOO MUCH BETTER !
    and i am not kidding when i say that ! i really REALLY need low calorie,no sugar, no grain recipes … and YOU CREATE THEM !
    You are my hero !
    you have brought back treats into my life that i never thought i could have again…. like all the mug cakes. Low calorie TASTY treats that i look forward to every day. and some days…. more than once a day. lol
    I really just cant thank you enough.
    thanks for keeping the calories low and the grain and sugar out of things.
    being a diabetic… i dont have a choice….. but now i do have a choice with your creative desserts !
    i cant wait to try them all.
    Have the best birthday ever and bless you for making this one persons life so much more enjoyable.
    my only birthday tradition use to be to eat as much cake as i can.
    now… with your recipes …. i can do that again.
    and for that…. i thank you !
    you are indeed SWEET 16 !

  5. Sandy says

    Time to put a line thru fifteen and put sixteen. And a very sweet sixteen you are too!!! Thank you for all your hard work. I dont always post but I’m almost always here : ) HAPPY BIRTHDAY KELLY

  6. Shasta says

    Thank you for this amazing recipe, and Happy BIRTHDAY! I recommend your website to people ALL the time, and love the healthy and delicious options! You are such a blessing! Funfetti is my absolutE FAVORITE- and now… i can eat it guilt-free :)

  7. Spencer says

    i usually use a tablespoon of cornstarch mixed with three tablespoons of water to create an egg substitute. i”ve never had a problem with it, but would it work in this recipe, since the egg/egg replacer is being mixed with water?
    thank you, and i wish you a happy belated birthday!

  8. Joseph says

    I don’t have nut allergies myself but I’m wondering if cornmeal and rice flour (as opposed to almond meal and coconut flour in what I presume is the gluten-free option) would work in this recipe for people who have nut allergies. I sometimes make things for pot lucks and sometimes I like to make foods or treats that are free of many of the common food allergens, although sometimes I’ll just make whatever I want to make and at least in that case I’ll have the common decency to let people know about the potential allergens.

    • Dulcie de Kock says

      Thanks for your comment, Joseph! You are so thoughtful; I’m sure your friends appreciate your search for a completely allergy-friendly treat! However, if you decide to ditch the almond meal & coconut flour I recommend sticking to the white whole wheat flour. Otherwise, the taste and texture will be greatly compromised. But hey-maybe a little experimentation and taste-testing party is in order! Hope this helped:-)

      • Joseph says

        Experimenting with food is great! With all the different dietary needs out there I like to try to satisfy as many different needs as I can for pot lucks but sometimes I can’t….at least not without breaking the bank (non-dairy alternatives for things like butter, and gluten-free flours, etc. can get pricey although I can get a good deal on GF all-purpose flour at Trader Joe’s)

        I’m guessing that in the gluten free option in this recipe that almond meal and coconut flour have fats that can help bind things together so I’m not sure but I’m guessing that if I subbed cornmeal and rice flour that I might need to increase the amount of other binding agents or see if the GF all-purpose flour from Trader Joe’s would work (blend of white and brown rice flours with a couple of gums that I presume is supposed to help serve as a binder in lieu of gluten in wheat flours)

        so yup…plenty of experimentation needed LOL!

        • Dulcie de Kock says

          Yes, it’s a bummer how expensive specialty foods can be! My tip would be to buy in bulk from an online retailer, especially if you have a service like Amazon Prime that offers free shipping on many goods!
          That is an excellent observation!! If you decide to go that route, arrowroot would be interesting to try because it is a great thickener, as is coconut flour. Brown rice flour may interchange well with almond meal due to both flours possessing grainy and nutty properties. I am a bit skeptical about the cornmeal in exchange for the coconut flour though, because cornmeal is generally non-interchangeable. Good luck on your experiments, and have fun!! Please let us know how your substitution escapades go:-)

          • Joseph says

            actually I was thinking of the cornmeal as a sub for the almond meal (since corn and almond meals I believe have similar grainy textures also, though I wouldn’t know since I never used almond meal before) and rice flour as a sub for the coconut flour but Trader Joe’s gluten-free all purpose flour blend which is reasonably priced might work out better

            Though I suppose if I had to go with coconut flour as the best option…I read that coconut is actually safe for most people with nut/tree nut allergies since I read that coconut is actually not a nut but the seed of a drupaceous (sp?) fruit and any allergies to coconut are for the most part unrelated to allergies to nuts/tree nuts but yeah in the absence of the fat content from that kind of substitution I might have to maybe adjust the butter amount (Olivio makes a vegan spread from coconut oil that might work that’s only 7 grams of fat per tablespoon as opposed to 11 grams of fat per tablespoon in butter) and/or the amount of egg

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