|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||2%|
|Total Sugars 18g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. For basic dietary guidance, 2,000 calories per day is utilized.|
(Nutrition information is derived from an ingredient database and should be regarded as an estimate.)
It can sometimes be difficult to find a dairy-free and egg-free versions of your favorites. This updated version of classic funfetti cookies are made without butter or eggs, but still taste like they came from your favorite bakery.
The only secret to these cookies is the inclusion of apple cider vinegar . The vinegar does not taste like vinegar in the cookies, but it interacts with the baking soda and baking powder to give the cookies a beautiful rise and a light texture in the oven. In addition, instead of butter, these cookies are baked using vegetable oil. 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 an excellent sweet vegan cookie recipe to keep on hand, and children will like them. They have a chewy feel and are simple to produce. Keep an eye on them as they bake to ensure they don’t burn.”
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons rainbow nonpareils sprinkles
- 1 cup vegan granulated sugar, or granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
Gather the ingredients.
Combine the flour, baking powder, baking soda, and salt in a large mixing basin.
Stir the sprinkles into the flour mixture to incorporate.
In a medium mixing bowl, combine the sugar, vegetable oil, water, apple cider vinegar, and vanilla extract until smooth.
Stir the wet ingredients into the dry ingredients to blend.
Refrigerate the dough for at least 1 hour, covered with plastic wrap. When you’re ready to bake, place a rack in the middle of the oven and preheat to 375°F. Using parchment paper, line a baking sheet.
Roll the dough into 1-inch balls and place on the prepared cookie sheet about 2-inches apart. 8 to 10 minutes, or until the cookies are firm and gently browned on the bottom.
Remove the cookies from the oven and set aside for 2 minutes before transferring them to a wire rack to cool fully.
- Use little, non-pareil type sprinkles rather than multi-colored sprinkles for the original funfetti texture.
- It’s essential to chill the cookie dough for at least an hour before baking the cookies. This enables the dough to firm up somewhat, making it easier to form into balls and put on the cookie sheet. In addition, chilling the dough enables the cookies to maintain their form in the oven and not spread out too much when baking.
- Make careful you don’t overbake these cookies. To maintain the soft texture, they should be baked until just set but not browned.