Soft-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
Scale
- 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!
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Find it online: https://frommybowl.com/soft-baked-vegan-funfetti-cookies/