Vegan Funfetti Cookies

Total time39 min

Prep time15 min

Cook time14 min

4.9

(7)

These cheerful, sprinkle-packed cookies are the kind of treat that makes everyone at the table smile — and nobody will guess they're completely plant-based. The secret to getting that classic soft, chewy texture without eggs is a simple flax egg: just ground flaxseed and water stirred together until it thickens into a gel that binds the dough beautifully. Vegan butter creamed with organic cane sugar gives the cookies that familiar buttery sweetness, while a splash of plant-based milk and vanilla round out the flavor. The dough comes together quickly with a hand mixer, and folding in a generous pour of rainbow sprinkles means every single bite gets a little pop of color and crunch. Pulling them from the oven when the centers still look slightly underdone is the move — they firm up perfectly as they cool, landing somewhere between soft and just barely crisp at the edges. This batch makes 24 cookies, so there's plenty to share, bring to a party, or stash in a tin for the week. Bright, festive, and genuinely delicious, these are the kind of cookies you'll want to keep in your regular rotation.

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the cookies

½ cup vegan butter, softened
¾ cup organic cane sugar
2 tbsp plant-based milk
1 tsp vanilla extract
1 ¾ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
⅓ cup rainbow sprinkles, plus more for topping

Instructions

1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

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