3/4 cup coconut flour *
2 cups smooth cashew butter can sub for any nut or seed butter of choice
1/2 cup pure maple syrup *
1-2 tbsp sprinkles of choice
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.
Recipe Notes
* You may need more or less, depending on the brand of coconut flour you use.
No bake unicorn cookies are best kept refrigerated or in the freezer. They can be kept at room temperature, but drop each cookie in extra coconut flour.
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