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+ servings
A close up view of a pile of gluten-free unicorn poop cookies. They are brightly coloured cookie "poops" made from brightly coloured twists of cookie dough.
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5 from 3 votes

Gluten-Free Unicorn Poop Cookie Recipe

Sometimes, you just need to make rainbow Unicorn Poop cookies. These ones are gluten-free , coconut free... and GLITTERED
Prep Time30 mins
Cook Time17 mins
Chill time1 hr
Total Time1 hr 47 mins
Course: Dessert, Snack
Cuisine: Gluten-free
Servings: 24 LARGE poops
Calories: 154kcal




  • Whisk together all dry ingredients (except sugar) until well combined, set aside.
  • In a stand mixer, cream together cream cheese, butter and sugar until smooth and fluffy. Add in eggs, one at a time, beating well between each addition.
  • Add extract, and mix until well incorporated and smooth. Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
  • Divide dough evenly into as many pieces as you want colours – I think 5-6 works best. (I derped and put WAY too much into the lump that was to be turquoise!).
  • Colour each with food colouring until desired colour is reached, and dough is uniformly coloured. I wanted vibrant, but pastel would be pretty with this, too. Just make sure the colours look good with each other!
  • Wrap each colour of dough separately in plastic film, chill for one hour.
  • Preheat oven to 350 degrees F, line 2 large cookie sheets with parchment paper.
  • Divide each ball of cookie dough into 4 roughly equal sized lumps. Roll each new ball into a long log shape.
  • Taking 1 log of each colour, position a set of logs together, then roll into one large rainbow log. Repeat 3 more times, to make 4 large logs.
  • Cut each large log in half, and then each half into 3 equal pieces. You will now have 24 small logs:
  • Roll each small log into a longer long, and twist into a turd shape. Have as much fun with this as you can with sculpting poops 🙂
  • Arrange cookie turds evenly across the two cookie sheets.
  • Bake cookies 1 sheet at a time for 15-17 minutes, or until bottoms look lightly golden.
  • Allow cookies to cool on cookie sheets for at least 5 minutes before moving. Cookies need to cool completely before decorating with sparkle gel, edible glitter, etc.


* As with all gluten-free baking, be sure that any individual ingredients you use are also gluten-free. Americolor is gf, as is the brand of edible glitter we used.


Calories: 154kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 131mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 201IU | Calcium: 21mg | Iron: 1mg