Vegan Funfetti Cookies
These Vegan Funfetti Cookies are soft, chewy and super easy to make! Made from scratch, using just one bowl, a few basic ingredients and lots of sprinkles. And the best part is that these sprinkle cookies are ready in under 25 minutes!
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Cookie scoop (scoop diameter: 2 inch /5 cm)
Ingredients
- ¾ cup + 1 tablespoon vegan butter, at room temperature
- ½ cup brown sugar
- ½ cup applesauce
- ¼ cup agave syrup, or maple syrup
- 1 teaspoon vanilla
- 1 ¾ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sprinkles
Instructions
- Preheat the oven to 350ºF / 180ºC. Line a baking sheet with parchment paper, don’t grease it. You can also use a silicone baking mat to line the baking sheet.
- In a bowl, whisk together the butter and sugar until soft and fluffy.
- Add the vanilla, apple juice, agave syrup and mix until almost combined. Scrape down the bowl.
- Then, sift in the flour, baking powder, baking soda and salt. Mix until no streaks of flour remain. Scrape down the bowl again.
- Fold in the sprinkles. If using an electric mixer, mix on low.
- With a cookie scoop, scoop the dough into balls and top with some more sprinkles. Place 2 inches apart on the prepared cookie sheet.
- Bake for 12 minutes, until just set on the edges but still underdone in the centre.
- Allow the funfetti cookies to cool on the baking sheet before transferring to a cooling rack to cool completely. Enjoy!
Notes
MAKE AHEAD INSTRUCTIONS. Cookie dough can be made three days in advance. Then, store it in the fridge well wrapped so it doesn’t get dry. If you need to make it farther in advance, freeze the dough.
FREEZING THE DOUGH. You can freeze the vegan cookie dough for up to 3 months, before adding the sprinkles. Sprinkles tend to bleed a bit, so it’s better to add them when you’re about to make the cookies. To freeze the dough, transfer it to an airtight container and store in the freezer.
INGREDIENTS AND SUBSTITUTIONS
Vegan butter. I normally use Earth Balance. Make these vegan confetti cookies with favourite vegan butter. If they don’t keep the shape when scooping the first one, add 1-2 tablespoons of extra flour.
Agave syrup. If you’re not a fan of it, you can substitute it for maple syrup or rice syrup.
Apple sauce. Mashed bananas can be used as a substitute for applesauce. The consistency is thicker, so use less banana and add a little bit of water.
Sprinkles. I used my Homemade Sprinkles, but feel free to use any sprinkles you like.
NUTRITION INFORMATION
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Nutrition
Calories: 172kcalCarbohydrates: 23gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 200mgPotassium: 36mgFiber: 1gSugar: 12gVitamin A: 459IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Additional Info
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