So, Vegan Funfetti Cookies—Why Bother?
Alright, picture this: it’s raining, you’re kinda bored (or maybe your neighbor’s kid just aced her spelling bee and you need a quick treat—true story). That’s when I almost always whip up these Vegan Funfetti Cookies. Not gonna lie, there was one Christmas where I made four batches in two days simply because people kept ‘forgetting’ them at home. Turns out, if you leave cookies out at room temp near my brother, they vanish. Go figure. Anyway, these cookies? Sprinkles everywhere, not a dairy thing in sight, and seriously—nobody ever guesses they’re vegan until, halfway through their third cookie, they start asking for the recipe. Also, who doesn’t love a colorful cookie? Even my dog tries to steal one if I’m not looking (don’t worry, I don’t let him).
Why You’ll Love This—In My Totally Honest Opinion
I make this when someone says “vegan desserts are boring” (they’re obviously wrong, but you know how it is). My family goes crazy for these because they’re soft, fun, and you can eat way too many without noticing. (Slight warning: trying to eat just one? Not happening.) These also solve that mild panic when you realize you’re out of eggs but still want cookies, which is more common than I’d like to admit. Minor frustration: the sprinkles sometimes melt together in the oven, but now I just call it ‘tie-dye.’ It’s all branding, folks.
What You’ll Need (and Probably Already Have)
- 2 cups all-purpose flour – Sometimes I use half whole wheat if I’m feeling virtuous, but honestly, it’s, well, chewier.
- 3/4 cup granulated sugar – I’ve swapped in coconut sugar in a pinch; tastes good, just darker.
- 1/2 cup coconut oil (melted, then cooled) – You can use vegan butter (Miyoko’s is nice, but use what you’ve got). My grandmother swears by Earth Balance, but that’s partially because she likes the yellow tub.
- 1/4 cup unsweetened non-dairy milk – Almond, soy, oat—pick your poison. Never tried hemp, so can’t vouch for that one.
- 1 tablespoon vanilla extract—Don’t skip this, but the cheap stuff is fine
- 1/2 teaspoon almond extract (optional, but it’s that bakery smell)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan-friendly rainbow sprinkles—Some aren’t vegan (watch for confectioner’s glaze), but I’m not gonna police your sprinkle choices. I buy mine here.
How To Whip These Up
- Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper or, in true kitchen MacGyver style, just oil it with a bit more coconut oil if you’re out of paper. (Works. Trust me.)
- In a big bowl, mix your melted coconut oil and sugar together. Give it a minute to combine. I always use a regular spoon, none of that fancy mixer business—unless you enjoy washing extra gadgets.
- Pour in the non-dairy milk, vanilla, and almond extract. Stir again. This is where everything starts looking a bit weird—a little separated, maybe. Don’t panic; it will come together; it always looks weird at this stage for me!
- Toss in your flour, baking powder, baking soda, and salt. I do this directly into the same bowl because, honestly, I hate washing extra bowls. Mix until just combined (don’t overmix or they get tough, I learned that the hard way).
- Throw in the sprinkles and gently fold them in until they’re sort of evenly scattered. I usually sneak a few to eat—call it quality control.
- Scoop heaping tablespoons of dough onto your baking tray. I flatten them a wee bit with my fingers because they’re not huge spreaders, these cookies.
- Bake for about 10–12 minutes, or until they’re just barely golden on the edges. They’ll seem super soft—don’t worry, that’s normal! Let them cool on a rack for 5–10 min (if you can wait).
And uh, if you happen to drop one while transferring, that’s just chef’s privilege. Happens to me almost every time.
Little Notes from My Many, Many Cookie Experiments
- Honestly, these taste even better the next day, assuming you don’t eat the whole batch first.
- If they’re a bit crumbly, add a splash more oat milk next time. Too sticky? Dust your hands with flour before rolling. Or just embrace the mess, like me.
- Tried cutting the sugar and… nope, it made them dry and bland. Less is not always more.
Variations (a few winners… and one dud)
- I’ve swapped the coconut oil for olive oil once—result: weird aftertaste (not my favorite).
- Chocolate chips instead of sprinkles? Great. Do both? Even better. White chocolate chips are especially cute if you can find vegan ones; I get mine from Cocomels.
- Lemon zest mixed in = spring in a cookie.
- Tried to stuff these with jam once. Disaster. Too runny. Stick to sprinkles for now, if you want to avoid heartbreak.
If You Don’t Have Fancy Equipment… Meh, No Worries
No stand mixer? Use a fork or strong arm. You really just need a bowl and a baking tray (I’ve even used a pizza pan in a pinch—squares, circles, triangles, it’s all cookie, who cares).
About Storing These (But They Never Last!)
Store in an airtight container at room temperature, and they’ll stay fresh for about 3–4 days. Although, in my house, good luck making them last beyond a day and a half; my housemates are like cookie-obsessed magpies.
How I Like to Serve Them (You Do You)
I tend to plop these on a big plate in the middle of the table and let everyone dive in—I mean, they’re practically made for sharing. For birthdays, I sandwich ice cream between two of them (vegan or non-vegan ice cream, whatever your crowd eats). My cousin insists on dunking them in oat milk. There’s really no wrong way.
Things I’ve Learned (aka My Oops Moments)
- Don’t try to rush cooling—if you move them too soon, they will absolutely fall apart. I’ve tried. Didn’t end well.
- Once, I used extra almond extract thinking it’d be more ‘bakery.’ Ended up tasting like marzipan lotion. So, go easy.
- If you don’t flatten the dough balls a little, they stay a bit mound-y. Still tasty, but less classic cookie shape (up to you).
FAQ (Basically Stuff My Friends Have Texted Me)
- Can I use gluten-free flour?—Yeah, actually I find it works better if you use a 1:1 baking blend; but the texture’s a little more crumbly. You might need a dash more non-dairy milk.
- Are all sprinkles vegan?—Not all, weirdly enough (check out this guide). The ones that use shellac or beeswax aren’t, but honestly, most people won’t know unless you’re really strict.
- What about coconut oil taste?—It’s mild, but if you’re worried, go with a refined coconut oil or straight-up vegan butter. I’ve even used canola oil. On second thought… maybe stick with coconut or vegan butter for best texture.
- Can I freeze the dough?—You bet! Just roll into balls and freeze on a tray first. Bake from frozen (add about 2 mins). Useful for those late-night cookie cravings. Not that I’d know.
- Why are mine spreading weirdly?—Too much oil or not enough flour usually. I once mismeasured both. Cookies were basically frisbees. Still got eaten, though. No shame.
And there it is, my goofy, sugar-dusted ode to the almighty Vegan Funfetti Cookie. If you need a laugh or more cookie wisdom, hit up Minimalist Baker—they know their stuff. Happy baking, mate!
Ingredients
- 2 cups all-purpose flour
- 1 cup organic cane sugar
- 1/2 cup vegan butter, softened
- 1/4 cup unsweetened almond milk
- 1/4 cup rainbow sprinkles (vegan-friendly)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, cream together the vegan butter and sugar until light and fluffy.
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3Mix in the almond milk and vanilla extract until well combined.
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4In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients and stir to form a dough.
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5Fold in the rainbow sprinkles until evenly distributed through the dough.
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6Scoop tablespoon-sized amounts of dough onto the baking sheet. Bake for 10-12 minutes or until the edges are set. Let cool before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
1gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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