The BEST Vegan Funfetti Sugar Cookies ever. Soft and chewy refined sugar-free sugar cookies made with all paleo, gluten-free and dairy-free ingredients.
If you are ever wondering what I am eating for dessert after dinner for the foreseeable future – it is 100% these vegan funetti sugar cookies!
GUYS – oh my gosh. You are in for the best healthier cookie recipe ever. Especially if you love sugar cookies and sprinkles and all of the things as much as I do. These cookies are insanely good and they just so happen to be paleo, vegan, gluten-free and somehow don’t taste like cardboard.
Plus this recipe requires only a few ingredients that you likely have on hand – especially if you bake often around the blog. I added some frosting on top for an extra little something, but totally optional. They turned out so so good I cannot get enough.
If you decide to make these paleo funfetti sugar cookies – let us know what you think in the comments!
What ingredients you need to make these paleo funfetti sugar cookies:
- Flax egg – or use 1 regular egg
- Coconut sugar
- Softened coconut oil – not liquid form. Solidified is best.
- Vanilla extract
- Almond flour – I haven’t used another flour here to sub
- Tapioca or arrowroot flour – either of these work
- Sprinkles – I used these + you can also frost them too after they bake
How to whip up the best damn vegan funfetti sugar cookies:
- In a large bowl, mix together egg, sugar, oil and vanilla until smooth
- Mix in the flours and baking powder until fully combined
- Fold in sprinkles then add cookie dough to fridge for about 30 minutes
- While the cookie dough chills, preheat oven to 350 degrees and line a baking sheet with parchment paper and grease well
- Roll about 1-2 tablespoons of dough in your hand into a ball then add to tray and press down slightly. Repeat for remaining cookie dough
- Bake in oven for 10-12 minutes and allow the cookies to cool for a few and enjoy!
A few of my other favorite healthier cookie recipes to make:
The BEST Chocolate Chip Walnut Cookies (gluten-free)
Gluten-free Apple Pie Stuffed Snickerdoodle Cookies
Gluten-free Chocolate Chip Olive Oil Cookies
Paleo Chocolate Chip Brownie Cookies
The BEST Vegan Funfetti Sugar Cookies (paleo)
The BEST Vegan Funfetti Sugar Cookies ever. Soft and chewy refined sugar-free sugar cookies made with all gluten-free and dairy-free ingredients.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27-30 mins
Yield: 12 cookies 1x
Ingredients
- 1 flax egg (or use 1 regular egg)
- 1 cup coconut sugar
- 1/2 cup softened coconut oil (not liquid!!)
- 1 teaspoon vanilla extract
- 2 cups almond flour (I haven’t used another flour)
- 1 tablespoon tapioca or arrowroot flour
- 1.5 teaspoons baking powder
- Sprinkles (I used these) + you can also frost them too after they bake
Instructions
- In a large bowl, mix together egg, sugar, oil and vanilla until smooth
- Mix in the flours and baking powder until fully combined
- Fold in sprinkles then add cookie dough to fridge for about 30 minutes
- While the cookie dough chills, preheat oven to 350 degrees and line a baking sheet with parchment paper and grease well
- Roll about 1-2 tablespoons of dough in your hand into a ball then add to tray and press down slightly. Repeat for remaining cookie dough
- Bake in oven for 10-12 minutes and allow the cookies to cool for a few and enjoy!
Notes
*Store leftovers in airtight container for 5 days or freezer for longer
**I haven’t tested subs that aren’t listed
Share this recipe
Katie
AMAZING!! My husband just said the best paleo dessert he’s had! so chewy and sweet. frosted them and they’re delicious!
Rachel
that makes me so happy!! TY!
Bri
Love this recipe! I wasn’t sure what softened coconut oil meant but I just mashed it with a fork and it turned out great! Used simple mills frosting which was also delish!
Rachel
pretty much means not liquid and not rock hard. similar to softened butter or ghee! xx
Talia
Love this recipe!!! Am I able to refrigerate or freeze the raw dough???
Rachel
i recommend baking after prepping the dough 😉
Z
I don’t follow paleo but I like making healthier desserts and these look great!
Do you think I can substitute cornstarch for the arrowroot/ tapioca?
Rachel
i haven’t tried! if you do – let us know!
Lauren
These are delish!!! Soft and chewy with a little crunch on the edges from baking until golden brown. I had to sub brown sugar for coconut sugar 1:1. And I was so close to having a full 2 cups of almond flour so to make it exactly I added maybe 2 tablespoons of coconut flour to make up the difference. Everything came out amazing!! Tested with the sizes. I like mini cookies! 😉
Becca
These are insane!! I’ve made twice and the texture is so fantastic. YUM. Definitely a new staple in our house
Rachel
yaaayyy
Cristina
Made these for my husbands birthday and they were so tasty!! Perfectly soft and chewy. Love how festive they look. I substituted 0.5 tbsp cornstarch for the 1 tbsp tapioca flour and it worked perfectly. Will definitely make again! Thanks for all of your great recipes and congrats on baby #2! 🙂
Rachel
thank you so much!! xx
Danielle DeRuvo
Made them following exact recipe and they came out delicious! Don’t even need frosting on top!
Rachel
YAAYY
Katelyn Meier
Why yes; these are the BEST vegan funfetti cookies around. Holy moly, Rachel! Another home run!!
Rachel
awwww thank you!!
Jillian
These are insane – made them for a friends birthday! Tip: These cookies spread so made sure they’re super spread out.
Rachel
yaaayayay!!!