Sugar Free Unicorn Cookie

Lately I have been searching the web for macro friendly treats for bikini competitors to eat during competition prep without the guilt or the weight gain. If you have read my blog before, then you know you are in the right place to find macro friendly treats! A couple of my latest have been low carb mug cake & a low carb ice cream recipe. These of course can fit perfectly in your contest prep and still satisfy that sweet tooth! However, it wouldn’t be a complete sweet treat line up without no bake sugar free cookies!

Of course these cookies are truly Glam Girl Bikini style because they are UNICORN themed!

Visit Glam Girl Bikini LLC for more tips on training for bikini competitions.

Unicorn Cookies Ingredients:

* 3/4 cup coconut flour

* 2 cups smooth cashew butter can sub for any nut or seed butter of choice (Cashew Butter gives it the white appearance) My favorite is Trader Joe’s brand

* 1/2 cup Walden farms maple syrup*or Maple syrup if you aren’t worried about your carbs & sugar macros

* 1-2 tsp Rainbow Sprinkles (leave these out to lower your carb count)

Rainbow Sprinkles Recipe


Small Tapioca Pearls (White)

Confection Crafts Powder Colors


  1. Combine tapioca pearls with colored liquid. 1/4 cup colored liquid to 6 TBSP tapioca pearls.
  2. Let soak for at least 10-15 min, or until liquid has been completely absorbed by the pearls. (If need be, spread the soaked & colored tapioca onto a cookie sheet lined with paper towels to absorb any excess moisture.)
  3. Confection Crafts 1/2 tsp of powdered food coloring in with 1/4 cup of water.
  4. Store unused sprinkles in the refrigerator.


Unicorn No-Bake Cookie Instructions:

1. Line a baking tray or large plate with parchment paper and set aside.

2. In a large mixing bowl, add your coconut flour. Add your cashew butter and 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 unsweetened coconut milk or water until a thick batter remains.

3. 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.


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