These colorful cookies are vegan and gluten free! They are so crips and crunchy and have this sweet exterior thanks to the sprinkles! These cookies have a lovely vanilla flavor from the vanilla bean paste! These remind me of the sprinkle cookies I used to get at the bakery as a little girl - except these are allergy friendly! YAY! Cookies everyone can enjoy!
1 stick butter, Earth Balance Vegan Buttery Spread
3/4 cup granulated sugar
1 tablespoon dark brown sugar
1/4 teaspoon vanilla bean paste
1 tablespoon flax seed meal + 2 tablespoons water
2 tablespoons water
1 1/2 cups gluten free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of kosher salt
¼ cup rainbow sprinkles, plus more for rolling
Method of preparation:
Preheat the oven to 350 degrees F, and line 2 baking sheets with parchment paper.
In a small bowl stir together the flax seed and the 2 tablespoons of water, set aside.
In the bowl of stand mixer fitted with a paddle attachment cream the vegan butter, granulated sugar, brown sugar and vanilla until light and airy, about 2 to 3 minutes.
Add the flax “egg” and the additional 2 tablespoons of water to the mixer and pulse to combine. Scrape down the sides of the bowl as needed.
Whisk together the flour, baking powder, baking soda, salt and sprinkles. Add the dry ingredients into the mixing bowl and mix until the cookie dough has no flour streaks and the dough pulls together in the bowl.
Use a small ice creams scoop to scoop the cookie dough - then roll it into a ball. Roll the ball in more sprinkles to coat the cookie dough ball in the sprinkles. Place the cookie on the tray. Repeat with the remaining cookies leaving 3-iches between the cookies for spreading.
Bake the cookies for 15 minutes or until the edges are slightly golden and the center has puffed and cracked slightly.
Allow to cool for a few minutes before transferring to a cooling rack to cool completely.