Gluten-Free Superfood Crescent Moon Cake Cookies

Celebrating more time at home with my favorite little humans by making these gluten-free superfood crescent moon cake cookies! So in love with how these turned out and the flavor profile they created. 

This is such a simple recipe and adds such a wonderful addition to any family dinner or date night. We used Simple Mills Vanilla Cupcake & Cake Mix which is so good! This baking mix is super easy to make, cuts your cook/prep time in half and also uses the best ingredients for your body. It also contains coconut sugar, almond flour and arrowroot. I’m all about balance and this cake mix makes it easy. 

We added in two tablespoons of our immune-boosting and beautifying Berry Bliss Superfood + Protein Blend which creates a truly blissful experience and added some of our Coconut Magic for healthy fats and extra nutrients then dusted them monk fruit sweetener which is a fantastic substitute for powdered sugar. 

Can’t wait for you to try these!

Gather This:

1 box Simple Mills Vanilla Cupcake & Cake Mix

3 eggs + 2 extra egg yolks

⅓ cup high quality, mild-flavored oil (such as grape seed)

⅓ cup water

1 tbsp Coconut Magic Coconut Butter

2 tbsp Berry Bliss Superfood + Protein Blend

1 tsp vanilla extract

Monk fruit sweetener

Do This:

Heat oven to 325 and grease a sheet pan.

In a large bowl, beat the eggs, then mix in the oil, water, and vanilla extract.

Once those ingredients are thoroughly combined, stir in the Simple Mills mix, two extra egg yolks, Coconut Magic and Berry Bliss until the batter is smooth.

Bake on a sheet pan 25-30 minutes, and when cooled cut moon shapes out with a cookie cutter.

Blend monk fruit on high in a blender until it makes a powdered sugar consistency. Dust cookies with it when cooled.