Funfetti Cookies that are soft, chewy and speckled with rainbow sprinkles perfect for birthdays and high in protein and fiber thanks to oat flour and easy to make in 15 minutes. Vegan, gluten-free and dairy-free.
These festive colorful cookies are a party in your hand. Their colorful sprinkles make it so, but they are not just a pretty cookie. They are hold 2 grams of protein and 3 grams of fiber and are lower in sugar, and can be made lower if you wish. I'd say that's a cookie worth a party.
Why You'll Love These
The ingredients are the primary reason you'll swap these Funfetti cookies are classic sugar cookie ingredients with a few healthy swaps. The flour is not all purpose or a gluten-free mix but in fact highly nutritious oat flour. Oat flour is super high in protein and fiber and considered to be among the healthiest of flours. [source]
Other reasons you'll love this recipe: it's healthier and EASY. It's hard to mess this up and the ingredients are easy to find. And best of all, because of the oat flour, no chilling is necessary so these cookies can be on your plate (in your mouth) fast! Within 20 minutes.
- oat flour (or almond flour)
- butter (I used vegan butter)
- brown & organic sugar (I used coconut palm sugar)
- aquafaba (liquid from a can of UNSALTED chickpeas, or use unsweetened apple sauce or egg replacer for 1 egg)
- baking soda, vanilla, salt
- rainbow sprinkles
Steps to Make
A detailed recipe and step-by-step video for my funfetti cookies is at the bottom of this post. But here I summarize the quick steps.
Step 1. Prep by preheating your oven to 350 F, and lining your cookie sheet with parchment paper. For this small batch of 12 cookies, I use a quarter-sized cookie sheet.
Step 2. Cream butter with sugars and add in aquafaba, liquid from a can of chickpeas or applesauce, and vanilla.
Step 3. Add oat flour, baking soda and salt to creamed mixture and stir or mix. Fold in sprinkles.
Step 4. Use a small cookie scoop to put 12 cookies on pan, and top with more sprinkles.
Step 5. Bake for 12 minutes, cool and eat!
Here are a few tips to help your cookies become a great success:
1. Regarding the aquafaba, grab it from an unsalted chickpeas or garbanzo beans so you can control the salt.
2. Measure the flour correctly. You can weigh it but I have great success using the spoon and leveling method. Just loosen the flour in the bag with a fork. Use the fork to fill measuring cups and use a knife to level the cups.
3. Make sure to use quality vanilla. Quality vanilla is expensive but it makes the difference between a cookie and an AWESOME cookie! Especially a vanilla cookie. I try to use vanilla paste when I can but at least use an extract that is true vanilla, not an imitation.
4. Be sparing with sprinkles. The sprinkles are fun but even organic vegan types are processed, so add a few tablespoon to the batter for color, but no more.
1. The Flour. You can use almond flour instead of oat flour, just reduce the amount since almond flour is much heavier.
2. The Egg replacer. I use 3 tablespoon of aquafaba here which is the liquid from a can of unsalted chickpeas. You can use 3 tablespoon of apple sauce instead or even a flax seed egg which is 1 tablespoon of flax seed dissolved for 10 minutes in 3 tablespoon of water.
3. The Sugars. You can reduce the sugars by half - using ⅛ cup brown sugar and ⅛ cup white sugar, although the lack of sugar will mean the cookie won't spread as much so press down more on the shape with a spoon.
Can You Freeze These Cookies?
Yes, these cookies can be frozen after baking, or the dough frozen before baking. Both last three months in the freezer.
More Vegan Cookie Recipes
Vegan Chocolate Chip Cookies
- (best!) Vegan Chocolate Sugar Cookies
- Vegan Brownie Cookies
- Vegan Sugar Cookies
- Vegan Spicy Hermits
- Vegan Thin Mints
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- 1 ½ cup oat flour
- ¼ cup butter (I used vegan butter)
- ¼ cup brown sugar (I used coconut palm sugar - you can reduce to ⅛ cup if you want to lower sugar - see notes)
- ¼ cup cane sugar (I used organic cane sugar - you can reduce to ⅛ cup if you want to lower sugar- see notes)
- 3 tablespoon aquafaba (Be sure to use the liquid from a can of UNSALTED garbanzo or chickpeas. OR use 3 tablespoon of unsweetened applesauce)
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- pinch of salt
- 2 tablespoon funfetti sprinkles + plus some for top
- Preheat the oven to 350°F.
- Soften butter in microwave for 30 seconds
- Add parchment paper to a cookie sheet.
- Measuring ingredients, including aquafaba from a chickpea can.
- In a mixing bowl, cream the butter with the sugars, then add in aquafaba and vanilla.
- Stir up oat flour, baking soda and salt and add to creamed butter. Sifting is also fine.
- Use a hand mixer or spoon to stir the mixture until creamy. The dough will be sticky. I don't chill this dough.
- Fold in the colorful sprinkles. I used long sprinkles but you can use discs, it's up to you.
- Using a small cookie scoop, scoop 12 cookies on to the cookie sheet. Press the cookies flat with a spoon. Add a few sprinkles on top and press in gently with finger.
- Bake for 12 minutes until only slightly brown around the ages.
- Allow them to cool before putting them in a container. Oat flour will cause the cookies to dry out fast, so keep them contained.
- Both dough and baked cookies freeze up to 3 months.
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