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
13 Responses
AMAZING!! My husband just said the best paleo dessert he’s had! so chewy and sweet. frosted them and they’re delicious!
★★★★★
that makes me so happy!! TY!
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!
★★★★★
pretty much means not liquid and not rock hard. similar to softened butter or ghee! xx
Love this recipe!!! Am I able to refrigerate or freeze the raw dough???
i recommend baking after prepping the dough 😉
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?
i haven’t tried! if you do – let us know!
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! 😉
★★★★★
These are insane!! I’ve made twice and the texture is so fantastic. YUM. Definitely a new staple in our house
★★★★★
yaaayyy
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! 🙂
★★★★★
thank you so much!! xx