Vegan Funfetti Cookies
These simple Vegan Funfetti Cookies are made with pantry staples and are ready to enjoy in less than 20 minutes!
Servings: 24 cookies
Calories: 109kcal
Ingredients
- ½ cup (113 g) vegan butter
- ¼ cup (60 ml) oat milk
- ¾ cup (150 g) granulated sugar
- 1 tablespoon (15 ml) pure vanilla extract
- 1 tablespoon (15 ml) apple cider vinvegar
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons (6 g) baking powder
- ¼ teaspoon (1.42 g) baking soda
- ¼ teaspoon (575 mg) salt
- ¼ cup (25 g) vegan rainbow sprinkles divided
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with a sheet of parchment paper and set aside.
- In a large mixing bowl using electric beaters, beat the butter, milk, sugar, vanilla, and vinegar. (Alternatively, you can use a stand mixer.)Mix until well combined and the sugar has almost dissolved, about 3 minutes.
- In a different bowl, whisk the flour, baking powder, baking soda, and salt until combined.
- Slowly add the dry ingredients to the wet mixture, about ½ cup at a time, until fully combined.
- Using a spatula, gently fold in 3 tablespoons of sprinkles. This method will help to prevent color bleeding.
- Using a cooke scoop of spoon, scoop about 1 ½ tablespoons of cookies dough and place on the prepared cookie sheet. Slightly press down on the cookie dough ball with the palm of your hand. Repeat with the remaining dough.
- Use the remaining 1 tablespoon of sprinkles to decorate the tops of all the cookie dough.
- Bake for 10 minutes until the edges are just starting to turn golden brown.
- Remove the cookies from the baking sheet and place on a wire cooling rack. Allow to cool for about 5 minutes before serving.
Notes
~ Make sure the vegan butter and non-dairy milk are at room temperature before starting the recipe. Do not melt the butter!
~ Incorporate the dry ingredients into the wet a little bit at a time and stop mixing as soon as it's full combined.
~ Gently fold in the sprinkles with a spatula. Do not use electric beaters or a stand mixer to incorporate them as this will cause the sprinkles to break down and the colors to bleed.
~ Add a few more sprinkles to the top of each cookie dough ball before baking.
~ Bake until the cookies are just turning slightly golden.
~ Transfer to a cooling rack to set up before serving.
Nutrition
Calories: 109kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 108mg | Potassium: 14mg | Sugar: 7g