Vegan Funfetti Cookies
Why you’ll love this recipe
Vegan Funfetti Cookies are soft, chewy and crispy on the edges.
These cookies are filled with non-toxic rainbow sprinkles.
This recipe is perfect for Easter Sunday.
Funfetti cookies are also gluten-free and grain-free.
Refined sugar-free and Vegan, plant-based and dairy-free.
They only take 20 minutes, start to finish.
Check out these other birthday cake cookies.
Ingredients and Substitutions
Almond butter, cashew butter, pecan butter, peanut butter or any other type of nut or seed butter works great for this recipe. I would recommend sticking to almond or cashew for best results.
Maple syrup is the sweetener that I used in this recipe, you can sub agave, honey, date syrup or any other type of liquid sweetener. Taste may vary.
Vanilla extract adds a lovely flavor.
Almond extract adds that sugar cookie/ birthday cake flavor.
Almond flour and Bob’s Red Mill 1:1 gluten-free flour blend is the base of this recipe, I have not tested it with any other flours. Although I have not tested it so I can’t say with 100% certainty, I would recommend switching both out for oat flour.
Baking powder to help these cookies rise.
Salt to help balance out all the flavors.
Non-toxic rainbow sprinkles, I used the one from Watkins.
Vegan white chocolate chips, feel free to use regular white chocolate if you aren’t vegan.
How to make
ONE: Combine almond butter, maple syrup, vanilla extract and almond extract together in a bowl.
TWO: Add in almond flour, gluten-free flour blend, baking powder and salt. Mix once more.
THREE: Fold in sprinkles and white chocolate chips.
FOUR: Using a double cookie scoop, scoop dough and roll between the palm of your hands into a large ball. Then, flatten slightly and place on a baking sheet that’s lined with parchment paper.
FIVE: Add more sprinkles and vegan white chocolate chips on top if desired. Then, bake at 350F for 12-14 minutes.
SIX: Let cool for 5 minutes before moving to a cooling rack.
Taste and Texture
These Vegan Funfetti Sugar Cookies are soft and chewy in the center, but have a crispy edge.
They are sweet, light and delicious.
Tips and Tricks
For best results, follow the recipe exactly as written.
Mix together wet ingredients first, then add in dry.
Use all natural maple syrup, this is different than pancake syrup.
The more vegan chocolate chips you use, the flatter your cookie will be.
All natural runny almond butter or cashew butter works best for this recipe.
Try using Tahini or Oat Butter and Oat Flour to make this recipe nut-free.
How to serve and store
Gluten-free Funfetti sugar cookies are best stored in an airtight container on the counter and enjoyed within 3-4 days.
Serve with a glass of nut-milk and cup of coffee.
Frequently Asked Questions
This is different than pancakes syrup, look at the ingredients on the back. The only ingredients should be maple syrup.
Yes, you can. Use tahini or oat butter for the nut butter and then oat flour to replace both almond and gluten-free flour.
Yes you can.
Yes you can, but this will make the recipe not gluten-free.
Other recipes you may like:
- Birthday cake cookies
- Vegan birthday cake oat bars
- Funfetti Donuts
- Sprinkles homemade granola
- Bday cake Oatmeal
If you make these Vegan Funfetti Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!