This Happy Birthday Cookie is an absolute dream! Not only is it a giant cookie, but it has a soft and chewy inside with crispy edges. It's loaded with chocolate chips and rainbow sprinkles; a party in every bite! If that wasn't enough, it is gluten free, eggless, nut free and can easily be made dairy free (vegan)!
This Happy Birthday Cookie is perfect for times when you want something sweet but don't need an entire cake or an entire batch of cookies. And just like with my Birthday Muffins, the rainbow sprinkles make it a party in every bite! One giant cookie; the perfect amount for one person, two or maybe even three. Personally, I can eat this alone but my two little helpers did devour it with me! It is very simple to make and only requires 15 minutes of chilling time!
For more eggless chocolate chip cookie recipes, try Eggless Chocolate Chip Cookies, Double Chocolate Chip Cookies and Small Batch Chocolate Chip Cookies.
Reasons to Love this Birthday Cookie
- Allergy Friendly- This cookie is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crip Outside- This cookie has a crispy exterior when right out of the oven.
- Soft & Gooey Inside- This cookie is chewy and oozing with chocolate inside!
- Chocolate Chips- It is loaded and topped with chocolate chips like my Microwave Chocolate Chip Cookie!
- Rainbow Sprinkles- Add a little colorful crunch in every bite!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use softened or melted, the cookie will spread too much while baking.
- Cornstarch and Water- This is an eggless cookie, so this mixture helps bind everything together.
- Dark Brown Sugar- I use this instead of granulated for added moisture.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookie can have a chemical flavor.
- Chocolate Chips and Sprinkles- To make vegan, make sure to use gluten free/vegan chocolate chips and sprinkles. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Cookie
- Use a gluten free flour that’s free from dairy.
- Instead of butter, use a vegan baking stick.
- Only use a non-dairy milk.
- Make sure the chocolate chips you use are gluten free/vegan. I love these allergy friendly chocolate chips.
- Read the labels to make sure the sprinkles are vegan as well.
Make this Recipe with All Purpose Flour
- Use ¼ cup plus 3 tablespoons of packed AP flour (73.5 grams).
- Eliminate the milk.
- Still freeze the dough due to the lack of eggs.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make a Happy Birthday Cookie
Here are the step by step instructions to make this giant cookie!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
Beat the butter and dark brown sugar until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
Beat in only 1 tablespoon of the cornstarch water (discard the rest), the milk and the vanilla until fully combined. It will appear chunky; that’s normal.
Step 5: Add in the Dry Ingredients and Fold in the Chocolate Chips and Sprinkles
Slowly beat in the gluten free flour mixture until just combined. Use a spatula to scrape down the sides.
Using the spatula, fold in the chocolate chips and rainbow sprinkles. Freeze for 15 minutes.
Step 6: Shape the Dough, Add Additional Chocolate Chips and Rainbow Sprinkles
Shape the dough into a large ball.
Pour the additional chocolate chips and rainbow sprinkles onto two small separate plates.
First press one side of the cookie into the rainbow sprinkles and then press it into the chocolate chips. Gently press down to make sure they stick.
Step 7: Bake and Cool
Bake the cookie in the center rack of the oven at 325 degrees Fahrenheit for 20-25 minutes until golden.
Immediately reshape the cookie when it comes out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookie will spread out when baking into a giant mess.
- Chill the Dough- I know this seems like a step you could skip if you’re in a rush, but please don’t. Cookies without eggs spread way more than cookies with eggs. If you don’t pop the dough in the freezer for 15 minutes, the cookie will spread and be flat and thin.
- Reshape the Cookie- If you want your cookie nice and round, reshape it as soon as it comes out of the oven. Use a spatula to push it back into a circle shape.
Recipe FAQs
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough for 15 minutes.
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Most gluten free baked goods are best made the same day, and this one is no exception.
I recommend making it the same day.
If you want to make cookies ahead of time, I would use the recipe for my Eggless Chocolate Chip Cookies. They have added moisture.
Storing: Once the cookie has cooled, store it in an airtight container or in a zip top bag at room temperature for up to 2 days.
If you want the cookie warm, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookie: To freeze an already baked cookie, place cookie (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until completely frozen. Once frozen, store in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into the ball. Place dough on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough ball is completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 25-30 minutes instead of 20-25.
More Birthday Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Happy Birthday Cookie
Ingredients
- ¼ cup plus 3 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¼ teaspoon baking soda
- 1 pinch kosher salt
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons of water
- 2 tablespoons unsalted butter or vegan baking stick, room temperature
- ¼ cup plus 1 tablespoon dark brown sugar , packed
- 1 tablespoon milk
- ¼ teaspoon pure vanilla extract
- ¼ cup chocolate chips (keep 1 tablespoon separate)
- 3 tablespoons rainbow sprinkles (keep 1 tablespoon separate)
Instructions
- In a large bowl, whisk together the ¼ cup plus 3 tablespoons multipurpose gluten free flour, the ¼ teaspoon baking soda and the 1 pinch of kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first. Set aside.
- In the large bowl of an electric mixer or using a hand held mixer, beat the 2 tablespoons unsalted butter or vegan baking stick and the ¼ cup plus 1 tablespoon dark brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in only 1 tablespoon of the cornstarch water mixture. Discard the rest. Then beat in the 1 tablespoon milk and ¼ teaspoon pure vanilla extract. The mixture will look chunky and that’s normal.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in the 3 tablespoons of chocolate chips and the 2 tablespoons of rainbow sprinkles.
- Pop the bowl of dough in the freezer for 15 minutes.
- In the meantime, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the bowl of dough out of the freezer and shape the dough into a ball.
- Place 1 tablespoon of chocolate chips on a plate and place 1 tablespoon of rainbow sprinkles on another plate.
- Dip the top of the dough ball first in the rainbow sprinkles and then in the chocolate chips. Gently press down to make sure they stick.
- Bake the cookie (sprinkle and chip side up) in the middle rack for 20-25 minutes until golden brown.
- Immediately reshape the cookie back into a circle using a spatula. Let the cookie cool on the baking sheet for 5 minutes before moving the cookie to a cooling rack. If you don't wait the 5 min, the cookie will break apart.
Ellen says
I made this for my husband’s birthday. I’ve never used cornstarch as an egg substitute before. This cookie was delicious!! I had to bake it for about 30 minutes. Otherwise the recipe was perfect. Thank you,
Monica says
Great recipe!! If you triple the recipe you can make a cookie cake!
Joanna says
Mixed this cookie up last night and it was amazing! Super easy and definitely can serve 2-3 people. Follow the directions and put the dough in the freezer before baking. It made the cookie come out perfect.
Will definitely be making again!! 🙂
Lee says
So glad thanks so much!
Carolyn L says
Love your recipes!!! I was wondering, do you also use chocolate chunks in these cookies. I have never gotten chips to melt like that. I have gotten those results with cutting up chocolate bars. What chips do you use to get that melt?
Thank you!
Lee says
Hi Carolyn! Thanks so much! I use a few brands of chocolate chips. I don't normally use chocolate chunks. I use hershey's semi sweet chocolate chips. They're gluten free and nut free. They do contain dairy though. I also like guittard's semi sweet chocolate chips. They're gluten free and nut free. The semi sweet don't contain dairy but are made on shared equipment with milk chocolate so they're not ok for dairy allergies. And lastly, I like Enjoy Life Foods mini semi sweet chocolate chips and their dark chocolate chips. They are gluten free, nut free and vegan. Hope this helps!
Steve says
I love these cookies!
John says
What a giant cookie this made! It's so delicious!
Lee says
Thank you!