Vegan Funfetti Cookies
- Cookies and Bars
Is anyone on the internet having more fun than me this week? NOPE. These vegan funfetti cookies are the second (!!!) sprinkly dessert I’ve shared this week which means I’m basically having the time of my life. Very few foods make me happy like ones adorned with flecks of sugared rainbows, and these treats aren’t an exception. To keep the party rolling, I’m going to share a few other new favorites of mine below, so if you’re interested in what I’ve been reading, snacking on, buying, and watching, read on!
I’m 100% Buying These Things:
- I basically live in my Lululemon leggings, but was surprised to fall so hard in love with these Marine Layer Rainbow Leggings. The material is super soft, slightly cozy, and the teeniest bit trendy thanks to that rainbow elastic around the waist. Sign me up for more of these!
- My go-to shade of Sephora Cream Lip Stainis no longer for sale (WHY, Sephora, WHY!?!), but luckily they have approximately 143 other shades to choose from. I love this creamy lip stain and appreciate the soft staying power it has on my lips throughout the day. Check it out!
Probably Already Watching Re-Runs of This:
- My husband and I were really close to a TV draught. We watched The Mentalist and Scrubs and Justified. We were all caught up on Blue Bloods, Peaky Blinders, and The Crown. Even though I love The Office, it didn’t seem right to re-watch it AGAIN. Desperate to fill that nighttime void, we subscribed to Hulu and dove head first into White Collar, an upbeat drama about a former high-end art thief who joins forces with the FBI to catch white collar criminals. So far, we’re loving it. It doesn’t hurt that the lead is seriously handsome either.
- Carpool Karaoke is my favorite thing on the internet. One of the newer episodes featuring Chance the Rapper is so many of my favorite moments. Check it out here!
Books on My Nightstand:
- Live in Grace, Walk in Love: A 365-Day Devotional by Bob Goff. There is more wisdom, wit, and fun in Bob Goff’s words than I know what to do with. Two of his previous tittles, “Everybody Always” and “Love Does” are two personal favorites, and I’ve enjoyed starting in on this one-a-day devotional from him. BONUS: he’s coming to speak in my hometown of Selma, AL at the end of this year!
- Basically anything by Ruth Reichl. I just finished “Save Me the Plums” and “Garlic and Sapphires,” two books from the former editor-in-chief of Gourmet magazine. She writes about food in a way that makes the flavors and textures of each ingredient she describes almost tangible. I just purchased “Tender at the Bone” and look forward to starting it soon.
Things I’m Cooking Up:
- There’s a really good chance that I’ve already shared this recipe with you all in the past, but I cannot enter this fall season without revisiting it with you again. This cozy autumn wild rice soup is one of my favorite things to make in the cooling months, and you really need to try it for yourself.
- Chicken pot pie? Sure. Chicken pot pie with a cheddar cornmeal crust? OH, HECK YES. This pot pie is my husband’s favorite thing I make, so you better believe I’ll be leaning on it hard as we head into winter. I think you’ll love it too.
Yep, we went there. No, we didn’t need another cookie recipe, and no I don’t really care about leading a vegan lifestyle, but you guys continue to go cray cray for the coconut oil-based treats on my site so I knew we needed to make a veganizefunfetti cookies. This is a simple coconut oil and cane sugar loads and loads of sprinkles kind of situation, and no one is mad about it.
A few things you may want to know before you get started. First, if you’re interested in keeping these treats truly vegan, be sure to check in on your sugars. Not all sugars are vegan, and it’s important to verify the brands you choose are before you get started. Same goes for sprinkles! I love Sweetapolita’s rainbow jimmies for my vegan sprinkles, but feel free to research your own! Make sure your coconut oil is firm (not liquid!) at room temperature and feel free to adjust the amount of flour based on how those first cookies in the oven spread.
Thanks for celebrating my birthday week with two (!!!) sprinkle recipes. I’ll be back next week to our regularly scheduled fall programming, but I hope you enjoy these in the meantime. Happy baking!
Vegan Funfetti Cookies
These sprinkle cookies are vegan and taste like a funfetti box cake mix!
- Author: Kate Wood
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 16
- Category: Cookies
Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1/3 cup (80 gm) coconut oil, firm not liquid
- ¼ cup (50 gm) organic brown sugar
- ½ cup (100 gm) organic cane sugar
- 1–1/2 teaspoons clear vanilla extract
- 1–1/4 cups plus 2 tablespoons (180 gm) all-purpose flour
- 3/4 teaspoon baking soda
- ½ tsp cream of tartar
- ¼ teaspoon salt
- ½ cup vegan rainbow sprinkles
Instructions
- Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
- Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
- In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, cream of tartar, and salt and stir just to combine. Add the sprinkles and stir to combine.
- Scoop out small balls (I use a medium cookie scoop) of dough and place them two inches apart on the prepared baking sheets. Your dough may or may not require a little bit of refrigeration so that the cookies don’t spread too much in the oven. This all depends on temp of the dough and oven. I like to test a couple of cookies in the oven to see if they spread too much or little. If they spread too much just pop the dough in the fridge to firm up a bit. Typically they won’t require any time in the fridge. Bake in the preheated oven about 10 minutes or until the cookies have set around the edges and the tops are beginning to crack.
Notes
- If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
- Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
- You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
18 thoughts on “Vegan Funfetti Cookies”
Sydney
November 10, 2021 at 4:21 PM
These are awesome! I love using this as a ‘base’ cookie and pairing with fun add-ins/flavours 🙂 they remind me of a sugar cookie but with a way better texture.
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Amanda
May 4, 2021 at 1:19 PM
Soo delicious! I have made these cookies 4 times and every time someone says I can’t believe these are vegan. Instead of the coconut oil I used earth balance and they came out perfect every time. Thank you for sharing this great recipe !
★★★★★
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Kate
July 21, 2021 at 3:44 PM
Hooray! I love this!
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Annie Maguire
June 3, 2020 at 11:42 PM
Made these last night. DAMN! Soo good. They’re perfect the day after/when cool. Still super moist. I don’t often leave comments but I’m super pleased. Thanks for sharing!
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Kate
June 9, 2020 at 6:14 AM
YAY! I’m thrilled to hear this!!!!!!!
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Lindsay M
May 28, 2020 at 9:46 AM
I didn’t have any coconut oil so I substituted 1/8C unsweetened apple sauce and 1/8C grape seed oil and they turned out really well. Thanks for another delicious recipe!
★★★★★
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Kate
June 9, 2020 at 6:18 AM
I’m so thrilled to hear this!!!
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Melissa Whitman
May 6, 2020 at 7:52 PM
We have made these cookies twice in the past two days, they are the BEST cookies ever!! I didn’t have regular sugar so had to use all brown sugar, I used bread flour instead of all purpose and I used Earth balance in place of the coconut oil. Gotta use what you’ve got when you can’t get to the store! We also only put the sprinkles on top. But seriously, they are SO GOOD! The whole family agrees 😁
★★★★★
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Kate
June 9, 2020 at 6:41 AM
hooray! I’m thrilled to hear this!
Gina
April 18, 2020 at 5:08 PM
I used vegan butter in place of coconut oil for this recipe and they turned out wonderful! I liked that they weren’t too sweet. I also found that mine came out pretty puffy instead of more flat like the picture. I’m not in the cookie game for looks, just for taste so this was fine for me. Thanks for a great recipe!
★★★★
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Kate
April 22, 2020 at 6:28 PM
I’m thrilled to hear this! Enjoy!
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Jacie
April 16, 2020 at 11:14 PM
These are disgusting. Do not make!! Just wasted all of these expensive ingredients! Do not recommend, I will be throwing them away
★
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Kate
April 22, 2020 at 6:29 PM
I’m sorry to hear you didn’t enjoy these! Feel free to shoot me an email with questions or specific comments as I’d love to make it better! 🙂
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Sarah Thacher
April 8, 2020 at 8:44 PM
Can the cream of tartar be left out? Can baking powder replace it?
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Kate
April 22, 2020 at 6:38 PM
Cram of tartar gives them that crackle look on top. I’ve not tried without the cream of tartar and soda, but if you’re comfortable making that substitution, go for it!
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Caitlin reilly
December 5, 2019 at 11:18 AM
Can we add extra flour to replace flax?
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Kate
December 30, 2019 at 6:37 AM
No, the flax helps to bind the cookie together. If you’re not set on following a vegan diet you can sub in an egg for the flax and water.
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October 27, 2019 at 6:59 PM
I can’t wait to make these !
★★★★★
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Meet Kate
I’m Kate Wood.I love creative recipes suitable for life’s moments.
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