Colorful Vegan Sprinkle Cookies With Soft Chewy Centers

I made these vegan sprinkle cookies for my niece’s birthday last weekend. The sprinkles made the cookies colorful, and she said they were the prettiest cookies she had ever seen.

Delicious and Fun Vegan Sprinkle Cookies

These vibrant cookies have a soft and chewy texture, thanks to the combination of coconut oil and almond milk. They not only look appealing with their colorful sprinkles but also provide a satisfying sweetness that pairs well with a glass of plant-based milk. This recipe yields approximately 24 cookies and takes about 30 minutes from start to finish.

Ingredients

• 1 cup coconut oil, melted
• 1 cup brown sugar, packed
• 1/4 cup almond milk or any plant-based milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan sprinkles

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, mix the melted coconut oil and brown sugar until well combined. Stir in almond milk and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine Everything: Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the vegan sprinkles.
5. Shape the Cookies: Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet, leaving space between each cookie.
6. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 24 cookies
• Calories: 150kcal
• Fat: 7g
• Protein: 1g
• Carbohydrates: 22g

I keep the cookies in an airtight container at room temperature for up to five days. The sprinkles hold their color, and I let cookies come to room temperature before serving.