Desserts

Vegan Funfetti Cookies

These Vegan Funfetti Cookies are crispy on the edges, soft in the center and filled with colorful non-toxic sprinkles and vegan white chocolate chips. They are gluten-free, made in one bowl, and come together in under 20 minutes.
a stack of 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.

funfetti cookies on a marble background

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.

all ingredients in little bowls

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.

cookie dough on a baking sheet.

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.

cookie cut in half to show inside texture

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

What is all natural maple syrup?

This is different than pancakes syrup, look at the ingredients on the back. The only ingredients should be maple syrup.

Can I make this recipe nut-free?

Yes, you can. Use tahini or oat butter for the nut butter and then oat flour to replace both almond and gluten-free flour.

Can I use regular white chocolate chips if I am not vegan?

Yes you can.

Can I use regular flour instead of the Gluten-free flour blend?

Yes you can, but this will make the recipe not gluten-free.

Other recipes you may like:

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 InstagramTiktok or Pinterest!

Vegan Funfetti Cookies

These Vegan Funfetti Cookies are crispy on the edges, soft in the center and filled with colorful non-toxic sprinkles and vegan white chocolate chips. They are gluten-free, made in one bowl, and come together in under 20 minutes.
5 based on 1 reviews
PIN RECIPE
PREP TIME:
8 minutes
COOK TIME:
12 minutes
TOTAL TIME:
20 minutes
Author - Hannah

Ingredients

  • 1/2 cup almond butter, can sub any other nut or seed butter
  • 1/2 cup maple syrup 
  • 1 tsp vanilla extract 
  • 1/2 tsp almond extract 
  • 1/2 cup almond flour 
  • 1/2 cup Bob’s Red Mill 1:1 gluten-free flour blend 
  • 1 tsp baking powder 
  • 1/2 cup vegan white chocolate chips 
  • 1/2 cup sprinkles 

SCALE:

1X

YIELDS:

7 cookies

Directions

  1. Preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper. 
  2. In a large mixing bowl, add in the almond butter, maple syrup and both extracts. Mix with a spatula until well combined. 
  3. Next, add in the almond flour, gluten-free flour, baking powder and salt. Mix until dough is formed. 
  4. Fold in sprinkles and vegan white chocolate chips last. 
  5. Use a double cookie scoop and scoop the dough into the palm of your hands and roll into a large ball. Flatten slightly and place on the baking sheet. Top with additional sprinkles and chocolate chips if desired. 
  6. Bake for 12-14 minutes. Let cool for 5 minutes before moving. 

Notes

  • Use all natural maple syrup, this is different than pancake syrup.
  • 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.
  • Cookies are best stored in an airtight container on the counter and enjoyed within 3-4 days.

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