Soft, Buttery Cookies with Sprinkles

Funfetti is my second favorite dessert flavor right behind chocolate. These cookies are soft and have the perfect amount of sweetness without being too overpowering. The oats add a good texture to the cookies as well.

The base of these cookies can be used for any add-ins you would like. I always switch it up when making this recipe. Some of my favorites are vegan M&Ms, chocolate chips, or raisins.

 Vegan butter: any vegan butter will work. Be sure it is melted. If you don’t want to use butter, you can also use liquid oil. If you aren’t vegan, you can use traditional butter.

Sugar: I like to use coconut sugar as it is refined sugar free. Any granulated sugar will work in this recipe, for example, white sugar or monk fruit.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be apples and water. If you want, you can use sweetened applesauce, I find the cookies are sweet enough from the sugar. If you’re looking to substitute the applesauce, you can try mashed banana.

Nondairy milk: I used unsweetened almond milk in this recipe. Any nondairy milk will work. If you aren’t vegan, traditional milk works as well.

Oats: I used rolled oats in this recipe. I haven’t tested quick oats.

All-purpose flour: I haven’t tested any other flours in this recipe.

Sprinkles: any sprinkles will work.

Optional: frosting: any frosting will work. I used a store-bought frosting. Most store-bought frostings are vegan, just be sure to check the label!

Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy milk

• Baking powder

• Oats

• All-purpose flour

• Sprinkles

• Optional: frosting

Recipe:

• 1/3 cup vegan butter

• 1/3 cup sugar

• ½ cup applesauce

• ¼ cup nondairy milk

• 1 teaspoon baking powder

• ½ cup oats

• 1 2/3c all-purpose flour

• ½ cup sprinkles

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray.

2.    In a bowl melt the butter. Add in the sugar, applesauce, and nondairy milk. Stir to combine.

3.    Add in the baking powder, oats, and all-purpose flour. Stir until a dough is formed. Fold in the sprinkles.

4.    Using a cookie scoop, scoop the dough onto the cookie sheet. Press flat. Repeat until all the dough is used.

5.    Bake for 12-14 minutes.

6.    Optional: frost each cookie once COMPLETELY cooled.

Store the cookies in an airtight container in the refrigerator. The cookies should last up to 1 week in the refrigerator. They can also be stored in the freezer to last longer. Feel free to reach out with any questions!

If you enjoy this recipe, it would help me a lot if you scrolled down and pressed the “like” button or left a comment.