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  • Writer's pictureJenn Clayton

Funfetti Shortbread Cookies

Simple, sweet, buttery and absolutely deicious! Sugar free even!!

The perfect, healthy swee treat and who doesn't love funfetti anything!! A must make!


180g (1½ cups) Oat or regular Flour

96g (½ cup) Allulose (to order)

1 tsp Double-Acting Baking Powder

¼ tsp Salt

112g (½ cup) unsweetened applesauce

60g (¼ cup) milk of choice

2 tsp Vanilla Extract

2 tsp Natural Butter Flavor or cake batter exract

1 tsp Liquid Stevia Extract

½ cup sprinkles

Preheat your oven to 350 degrees Fahrenheit.

In a small bowl, whisk together the oat flour, erythritol, baking powder, and salt.

In a stand mixer bowl with beater attachment, add the coconut oil, almond milk, vanilla extract, butter flavor, and stevia extract.  Mix on low speed until completely mixed.

Dump the dry ingredients into the stand mixer and mix until completely mixed.  Cover the bowl and refrigerate for 1 hour.

Roll ⅓ of the dough in between two silicone baking sheets until ~½" thick.  Sprinkle ⅓ of the rainbow confetti onto the partially rolled out dough, then roll again in between two silicone baking sheets, this time until it's ~⅛" thick.  Use a 2" circle cookie cutter to punch circles into the dough.  Peel away the dough surrounding the circle shapes, putting the dough back into the stand mixer bowl, and transfer the silicone sheet with the circles onto a cookie tray.

Bake for ~12 minutes, or until the cookies are golden brown around the edges.  Carefully transfer the silicone sheet onto your counter or a wire cooling rack to cool completely.  Keep re-rolling the dough and baking until all the dough is used up.

40 Cookies:

1 point each

29 calories

0g fat

6g carbs

0g protein

20 Cookies:

2 points

58 calories

1g fat

11g carbs

1g protein

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