These unicorn cookies are soft, chewy and made with just 4 ingredients! No eggs or butter needed, they are secretly healthy and come together in 5 minutes!
The Best Unicorn Cookies Recipe
If you are after a fun and delicious dessert recipe, these unicorn ones are your answer.
The unicorn dessert trend took over the interweb several years ago and continues to be popular to this day. While there are tons of recipes out there, none are as easy as these.
This unicorn cookie recipe requires zero baking and needs just 4 ingredients. They also come together in under 5 minutes.
Not to mention, they have the best texture- soft, chewy, and melts in your mouth.
What I love about these cookies is that they are secretly healthy: no refined sugar, and no grains needed. If you follow a vegan or gluten free diet, these are perfect for you!
By the way, if you’d like to try other unicorn inspired desserts, try unicorn energy bites and unicorn edible cookie dough.
This is a very short ingredient list for this cookie recipe. If you regularly make any of my healthy dessert recipes, you’ve probably got everything on hand! If not, these can all be found at your local grocery store. Here is what you’ll need:
- Coconut flour. This flour binds the ingredients together and gives the cookies a fabulous cakey texture.
- Cashew butter. Smooth or creamy cashew butter with no added sugar. Avoid using all natural or homemade varieties as they will be too thick.
- Maple syrup. Sweetens the cookies and helps hold them together.
- Rainbow jimmies. Optional, but adds a pop of color. Use rainbow jimmies so they don’t bleed into the batter.
Simple is an understatement for this recipe.
You follow a simple 2-step process and the hard part is honestly waiting for them to firm up (but you can have a nibble of the cookie dough if you like…there’s no eggs or raw flour)!.
Ready to whip some up?
Step 1- Make the dough
Start by adding your coconut flour, maple syrup, and cashew butter into a mixing bowl and mixing until a thick dough remains.
If using rainbow jimmies, you can fold them through at the end.
Step 2- Roll and shape
Next, scoop up portions of the dough. Using your hands, roll them into balls, then flatten them into a cookie shape. Refrigerate or freeze them for 30 minutes, or until they are mostly firm.
Tips to make the best recipe
- If your cashew butter is a little stiff, you can microwave it for 20-30 seconds with a dash of coconut oil.
- If your coconut flour has some clumps, sift it well before adding it to the mix.
- Fold through chocolate chips, rainbow candies, or other mix-ins of choice.
Dietary swaps and substitutions
The beauty of this cookie recipe is how easy they are to customize to various diets out there. You can also use different ingredients or make them allergen-friendly. Here’s how:
- Cut the carbs by replacing the maple syrup with keto maple syrup.
- Swap the coconut flour for either oat flour or almond flour. You will need to double the quantities to compensate (coconut flour is SUPER absorbant).
- Swap out the cashew butter for either almond butter, peanut butter, or tahini.
- Add mix-ins like chopped nuts, rainbow candies, or chocolate chips.
- Add food coloring like pink, blue, red, or a mix of all of them.
- To store: These cookies should always be stored in the refrigerator as they will become quite soft when left at room temperature. They will keep well for up to four weeks.
- To freeze: Place the cookies in an airtight container and store it in the freezer for up to 6 months.
Frequently Asked Questions
If you follow a specific diet or don’t have sprinkles on hand, you can omit the sprinkles completely.
There are around 150 calories in one unicorn cookie.
- 3/4 cup coconut flour * See notes
- 2 cups cashew butter can sub for any nut or seed butter of choice
- 1/2 cup maple syrup can use any sticky sweetener
- 1-2 tablespoons rainbow sprinkles optional
Line a baking tray or large plate with parchment paper and set aside.
In a large mixing bowl, add your coconut flour. Add your cashew butter and pure maple syrup and mix until combined. Stir through your sprinkles. If batter is too thin, add more coconut flour until a thick batter remains. If batter is too thick, add some milk or water until a thick batter remains.
Using your hands, form small balls and place onto the parchment paper. Press each ball into a cookie shape. Refrigerate for at least 30 minutes to firm up.
TO STORE: These cookies should always be stored in the refrigerator as they will become quite soft when left at room temperature. They will keep well for up to four weeks.
TO FREEZE: Place the cookies in an airtight container and store it in the freezer for up to 6 months.
Serving: 1Cookie | Calories: 150kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Sodium: 24mg | Potassium: 140mg | Fiber: 5g | Calcium: 12mg | Iron: 1mg | NET CARBS: 3g