Prep: 15 mins
Cook: 10 mins
Chill: 60 mins
Total: 85 mins
Servings: 12 servings
Yield: 24 cookies
It can sometimes be difficult to find a dairy-free and egg-free version of your favorite treats. This updated version of classic funfetti cookies are made without butter or eggs, but still taste like they came from your favorite bakery.
The secret to these cookies is simply the addition of apple cider vinegar. You don’t taste the vinegar in the cookies, but the acid interacts with the baking soda and baking powder to give the cookies a nice rise in the oven and a light texture. Also, these cookies are made with vegetable oil instead of butter. Not only does that make these cookies dairy-free, but it also means that you don’t have to wait for butter to soften before baking up a batch.
«This is a great sweet vegan cookie recipe to have on hand, and kids would love them. They have a chewy texture and they are very easy to make. Keep an eye on them while baking to make sure you’re not over baking them.» —Tara Omidvar
A Note From Our Recipe Tester
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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3 tablespoons rainbow nonpareils sprinkles
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1 cup vegan granulated sugar, or granulated sugar
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1/2 cup vegetable oil
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1/4 cup water
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1 teaspoon apple cider vinegar
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1 teaspoon pure vanilla extract
Steps to Make It
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Gather the ingredients.
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In a large bowl, combine the flour, baking powder, baking soda, and salt.
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Add the sprinkles to the flour mixture and stir to combine.
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In a medium bowl, whisk together the sugar, vegetable oil, water, apple cider vinegar, and vanilla until smooth.
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Add the wet ingredients to the dry ingredients and stir to combine.
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Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. When ready to bake, position a rack in the center of the oven and heat to 375 F. Line a baking sheet with parchment paper.
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Roll the dough into 1-inch balls and place on the prepared cookie sheet about 2-inches apart. Bake until the cookies are set and lightly browned on the bottom, 8 to 10 minutes.
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Remove from the oven and let the cookies sit for 2 minutes before transferring them to a wire rack to cool completely.
Tips
- For the classic funfetti texture, be sure to use the small, non-pareil style sprinkles rather than multi-colored sprinkles.
- It is important to refrigerate the cookie dough for at least an hour before baking the cookies. This allows the dough to firm up a bit and makes it easier to handle when it is rolled into balls and placed on the cookie sheet. Also, refrigerating the dough allows the cookies to keep their shape in the oven and not spread out too much while baking.
- Be sure not to overbake these cookies. To maintain the soft texture, they should be baked until just set but not browned.
How to Store
These cookies can be stored in an airtight container for up to 5 days.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 237 |
| % Daily Value* | |
| Total Fat 10g | 13% |
| Saturated Fat 1g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 208mg | 9% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 1g | 2% |
| Total Sugars 18g | |
| Protein 2g | |
| Vitamin C 0mg | 0% |
| Calcium 26mg | 2% |
| Iron 1mg | 6% |
| Potassium 24mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
