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My unicorn cookies are soft, chewy, and full of vibrant colors! They’re made with only 4 ingredients and need no eggs, dairy, OR flour!
Need more no-bake cookie recipes? Try my no-bake chocolate chip cookies, fudge cookies, and coconut snowball cookies next.
When I need a quick and colorful dessert for unicorn birthday parties (which, surprisingly, doesn’t happen often), I make my unicorn sugar cookies.
Made with four simple ingredients, they’re the perfect balance of chewy yet cakey, with a sweet maple flavor and, of course, sprinkles!
Table of Contents
- Why I love this recipe
- Ingredients needed
- How to make unicorn cookies
- Arman’s recipe tips
- Storage instructions
- Frequently asked questions
- More colorful sweet treats to try
- Unicorn Cookies (Recipe Card)
Why I love this recipe
- A no-bake recipe. Instead, coconut flour and cashew butter give these cookies a soft and cakey bite.
- Perfect for getting the kids involved. Since there’s no oven or raw eggs involved, the kids can basically make these cookies all by themselves. Plus, what kid doesn’t love rainbow sprinkles?!
- No decorations needed. All the festivity comes from the abundance of sprinkles.
- Made with 4 ingredients. And they’re all easy to customize if you don’t have them on hand.
Ingredients needed
- Coconut flour. My preferred no-bake flour, as it absorbs moisture and gives the cookies a uniquely cakey texture that’s hard to replicate.
- Cashew butter. Smooth cashew butter with no added sugar or salt. I tested a few varieties, and the ‘natural’ nut butters all made the cookie dough too thick.
- Maple syrup. Sweetens the cookies and helps hold them together.
- Rainbow sprinkles. Optional, but adds a pop of color. Use rainbow sprinkles so they don’t bleed into the batter.
How to make unicorn cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Line a baking tray or large plate with parchment paper.
Step 2- Mix. In a large mixing bowl, combine the coconut flour, cashew butter, and maple syrup. Fold in the sprinkles. If the consistency is too thin, add more coconut flour. If it’s too thick, add milk or water as needed.
Step 3- Shape and chill. Using a cookie scoop, form small cookie dough balls and place them on the baking sheet. Refrigerate for at least 30 minutes or until firm.
Arman’s recipe tips
- Use an electric mixer. If you have one, I find it’s quicker than mixing by hand. Just keep it at low speed so the dough doesn’t get overmixed.
- Cashew butter too thick? Pop it in the microwave with a dash of coconut oil.
- Swap the cashew butter. Use any nut butter, like peanut butter or almond butter. For a nut-free recipe, use tahini.
- Reserve some sprinkles to place on top of the cookies.
Variations
- Add more color! When I want to make a splash, I divide the dough into three small bowls, add a few drops of gel food coloring to each, and mix until combined. When you go to scoop the dough, take equal portions of all three to make one colorful cookie.
- Use cookie cutters. Use a rolling pin to roll out the dough, then cut it into cute shapes. Bonus points if you find a unicorn cookie cutter!
- Play around with mix-ins. Like chopped-up candy buttons or chocolate chips.
Storage instructions
To store: Store leftover cookies in an airtight container in the refrigerator for up to one month.
To freeze: Place the cookies in a freezer-safe container and freeze them for up to six months.
Frequently asked questions
Can I use almond flour instead?
Yes, if you’d rather use blanched almond flour, use double the amount as you would coconut flour (since coconut flour is more absorbent).
More colorful sweet treats to try
- Superman ice cream
- Harry Potter cake
- Rainbow cake
- Cake pops
Unicorn Cookies
4.99 from 210 votes
My unicorn cookies are soft, chewy, and full of vibrant colors! They’re made with only 4 ingredients and need no eggs, dairy, OR flour!
Servings: 16 servings
Prep: 5 minutes mins
Total: 5 minutes mins
Rate This Recipe
Video
Ingredients
- 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
Instructions
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.
Notes
* You may need more or less, depending on the brand of coconut flour you use.
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.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 5gFat: 13gSodium: 24mgPotassium: 140mgFiber: 5gSugar: 2gCalcium: 12mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
