Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
These Vegan Funfetti Cookies are soft, fluffy, gluten-free, oil-free, and made with only 6 wholesome ingredients! A fun and tasty dessert or snack.
Do Soft-Baked Vegan Funfetti Cookies even need an intro? I’m just going to leave this here for you…
INGREDIENTS FOR SOFT-BAKED VEGAN FUNFETTI COOKIES
These fun & easy to make cookies only need 6 healthy, whole-food ingredients — perfect for a wholesome (but still ridiculously tasty) treat!
- Oat Flour gives the cookies their fluffy, chewy texture, while Arrowroot Powder helps to give these cookies some rise and a glossy top.
- Cashew Butter: this is my favorite nut butter to use because of its creamy texture and neutral taste. Feel free to use another nut or seed butter here — the drippier the butter, the more the cookies will spread in the oven.
- Maple Syrup: its distinct, rich flavor is basically liquid gold. Plus side: its a great non-refined sweetener option for baking cookies!
- Vegan-Friendly Sprinkles: aka the most fun ingredient! I used this blend from sweetapolita, but you can use any sprinkles you’d like, or sub with nuts, chocolate chips, or anything else you’d want in a cookie.
HOW TO MAKE SOFT-BAKED VEGAN FUNFETTI COOKIES
These cookies are so easy to make and such a fun way to brighten up your day. In fact, I made them because I was feeling bored + stuck at home and wanted something fun, light, and colorful to enjoy ????
- Whisk together the wet and dry ingredients.
- Scoop + Flatten your cookies and add some extra sprinkles, if you like.
- Bake until the edges are slightly golden.
- Enjoy the fun!
There’s no wrong way to eat funfetti cookies. They’re the perfect kid-friendly (and school-friendly) recipe, but obviously us adults can enjoy them too! If you’re asking me – it’s not a double chocolate cookie with icing, so who says it can’t be a morning treat? After dinner, before dinner, sandwiched together with a scoop of ice cream – the sky’s the limit.
These Soft-Baked Funfetti cookies are light & fluffy on the day you make them, and become more chewy over time. Store them at room temperature, in a container with a loose-fitting lid for up to 7 days (but let me know if these even last that long before they’re all eaten ????)
If you’re looking for more cookie recipes, you’ll also love these Healthy Chickpea Chocolate Chip Cookies, these Flourless Tahini Sugar Cookies, and these Cashew Butter Snickerdoodles!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintSoft-Baked Vegan Funfetti Cookies
These Vegan Funfetti Cookies are soft, fluffy, gluten-free, oil-free, and made with only 6 wholesome ingredients! A fun and tasty dessert or snack.
- Prep Time: 10 Minutes
- Cook Time: 12 Minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup (100 g) oat flour*
- 2 tablespoons arrowroot powder
- 1 teaspoon baking powder
- 1/2 teaspoon coarse sea salt (reduce to 1/4 teaspoon if your nut butter is salted)
- 1/2 (125 g) cup cashew butter*
- 1/3 cup (80 ml) grade A maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons vegan-friendly sprinkles, plus more to sprinkle on top (Optional)
Instructions
- Prep: Preheat the oven to 350F and grease or line a baking sheet with parchment paper or a silicone mat.
- Dry Ingredients: Add the oat flour, arrowroot powder, baking powder, and salt to a medium bowl. Whisk until well combined, then set aside.
- Wet Ingredients: In a large bowl, add the nut butter, maple syrup, and vanilla and mix well, until the nut butter has completely dissolved into the syrup. Add the dry ingredients and the sprinkles to the wet ingredients and mix until a uniform dough forms.
- Scoop + Flatten: Use a 1 1/2 tablespoon-sized cookie scoop to scoop out balls of dough, placing them on the baking mat with even space between them. Use damp hands to slightly flatten each dough ball, as they will not spread much in the oven. Add an extra sprinkle of sprinkles, if desired.
- Bake: for 12-14 minutes in the middle rack of the oven, until the cookies appear slightly golden around the edges. Remove from the oven and let the cookies sit on the baking tray for 5 minutes to set. Once they have firmed up a bit, use a spatula to carefully transfer each cookie to a baking rack to cool completely.
- Serve: as desired; leftovers will keep at room temperature in a container with a loose-fitting lid for up to 7 days.
Notes
- Oat Flour: To make oat flour, add 1 cup of quick-cooking or rolled oats to a bullet or high-speed blender and process for 15-30 seconds, until a fine and fluffy flour forms. I have not tested this recipe with any other flour variations, but imagine it would also work well with an all-purpose gluten-free flour blend.
- Cashew Butter: can be swapped for any other nut or seed butter of your choosing. The drippier the nut butter, the more the cookies will naturally spread. I tested this recipe using a runny tahini and I did not have to flatten the cookies at all as they spread on their own.
- Other Substitutions: maple syrup can be replaced with another liquid sweetener of choice, such as agave or date syrup. Arrowroot powder can be substituted with tapioca flour for a similar result. You can also add an extra 2 tablespoons of oat flour to the recipe and leave it out, but note that the cookies will not have as much rise or glisten after baking.
- I purchased my vegan sprinkled from sweetapolita, but there are several other brands that cell certified vegan sprinkles as well!
Keywords: healthy funfetti cookies, oil free funfetti cookies, egg free funfetti cookies, dairy free funfetti cookies, healthy vegan cookies, funfetti cookies vegan, vegan cookie recipes
This recipe was super easy to whip up and I was surprised at how few ingredients can make such a delicious cookie!
★★★★★
Glad you found it easy and delicious!
To lower fat, I’m wondering if pb2 or the almond or cashew version would work (?)
I don’t think this would work as the oil content in the cashew butter keeps these cookies moist, and I’m afraid they would come out too dry.
Would u say this is a cookie version of ‘birthday cake’ flavor cupcakes? I know someone who likes the cake, but I’d rather make this. The recipes I’m find for the cake version all require granulated sugar and I don’t wanna go out and buy that just for one recipe.
Yes, it can be the cookie version of “birthday cake” flavor cupcakes.
These were delicious! I used almond butter. And for my second batch (my husband wanted more), I subbed about 1/3rd of the almond butter with pumpkin puree. So about 85 grams (1/3rd cup) almond butter, and 40 grams pumpkin puree. Turned out just as good with a little less fat. Yum!
★★★★★
These were unbelievably delicious: without a doubt some of the best cookies I have ever made and probably some of the best cookies I’ve had anywhere.
The ingredient list is so simple and yet both the taste and texture is very unique. The final product is kind of in between a sugar cookie and a shortbread and somehow there are notes of salty toffee / butterscotch mixed in there as well.
These would be perfect as a holiday cookie, especially with matching sprinkles. I highly recommend the Supernatural line of sprinkles (all vegan and made with decent ingredients) as they baked with a perfect texture inside and on top of the cookie.
Very impressive Caitiln!
★★★★★
So happy to hear you enjoyed it! Thanks for the kind words.
Could I use almond flour?
★★★★★
We have not tested this recipe with any other flour variations, but imagine it would also work well with an all-purpose gluten-free flour blend.
These cookies are amazing! I have my whole family hooked on them! So easy to make and delicious too!
★★★★★
So happy that you guys like them! Thank you!
Just made these cookies and they are delicious! This will probably become my new go to because they are made with ingredients I always have on hand and are easy to customize due to the neutral base. Just for reference I made mine with almond butter, added vanilla bean from one pod, and swapped the sprinkles for dried cranberries (quarter cup). I baked for 14 minutes but next time I think I will scale back to 12. Thanks for this and all of your tasty easy to make vegan recipes!
★★★★★
Thanks for making them and putting your own spin on it! Love that it became a new go to for you!
These cookies are perfect! The recipe was simple, easy to follow, and a new favorite.
★★★★★
Thank you so much! Happy you liked them!