Vegan Funfetti Cookies with Toasted Walnuts
These cookies are the kind of colorful, festive treat that makes people do a double-take when they find out there's no butter or eggs involved. A flaxseed-and-water mixture stands in seamlessly for eggs, binding everything together while the softened vegan butter gets beaten with two kinds of sugar until light and fluffy — the result is a dough that bakes up with genuinely chewy, golden edges and soft centers. Toasting the walnuts in a dry skillet before folding them in is a small step that pays off big, adding a deep, nutty warmth that plays beautifully against the sweet pops of rainbow sprinkles throughout. Jimmies-style sprinkles are the move here since they hold their shape and color in the oven without bleeding into the dough. A 30-minute chill before baking keeps the cookies thick and scoopable rather than spreading into flat puddles. The batch makes 24 cookies, so there's plenty to share — or not. Whether you're baking for a crowd or just want something cheerful on a Tuesday, these deliver the full funfetti experience without compromise.
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Learn more →Ingredients
24 servings
- 1 cup walnuts, roughly chopped
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 1 cup vegan butter, softened
- ¾ cup organic cane sugar
- ½ cup packed light brown sugar
- 2 tsp pure vanilla extract
- ½ cup rainbow sprinkles (jimmies-style, not nonpareils)
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a plate and let cool completely.
- 2
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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