I’m a big fan of soft and chewy cookies and this cookie recipe is one of the best – chewy vegan funfetti cookies. They are super easy to make, soft, chewy, sweet, colourful with sugar sprinkles, and of course vegan and delicious. They are ready in under 30 mins too!
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I love cookies, and I love chewy cookies even more! I love crispy cookies too but I just have a soft spot on chewy ones more, the texture is so soft and chewy to the teeth it almost feel like my teeth are getting food spa treatment, the sweetness and butteriness ooze out at every bite and every chewing motion, and the aftertaste it leaves in your mouth.. What could be more of a foodporn than eating a chewy piece of cookies?
Enough of me fantasising about chewy cookies but did these colourful vegan funfetti cookies just make your mouth water? Well you totally need to make them! They are super easy to make, it only takes under 30 mins to make. If you are looking for an easy vegan recipe to bake this weekend, this recipe is it.
I must tell you this, if you follow me on instagram you probably know it but I had a rare cookie slump when I was developing my chewy chocolate chip cookie recipe.(It’s coming up on the blog so stay tuned!) I was so confused, because chewy cookies are the one that I never fail to bake. Well, until I had the cookie slump.
I didn’t change my recipe, but for some reason the cookies didn’t come out of the oven the way I wanted them to be. So I had to adjust little things here and there and what happened was I came out of the opposite side of the dark tunnel of cookie slump being never better at baking them!
How to make these chewy vegan funfetti cookies
As you can see in the picture on the left side, the ingredients for these chewy vegan funfetti cookies are super simple and minimal. I also used ingredients that are accessible for most of us either in the local supermarket or online. Here’s the break down of the ingredients.
I used regular plain flour to make these vegan funfetti cookies. Plain flour is most common and should be accessible to most of you. If you want to make this vegan funfetti cookies gluten-free, you can replace the plain flour with gluten-free rice flour too. The texture will be slightly different but it’ll make wonderful cookies!
Brown sugar is the key to chewy cookies! While white sugar creates more crispiness, using brown sugar along with white sugar in this vegan funfetti cookie recipe creates that chewiness we are looking to get. You can also use just brown sugar alone too if you prefer, it works very well too!
Vegan butter also creates lovely chewiness and buttery flavour which I like in cookies. These days vegan butter is so advanced and we can find so many variations with different ingredients, and they all taste amazing!
Sugar sprinkles are such a joyful ingredient to bake with, so colourful and makes everyone happy to eat baked goods with funfetti! Hence the name, fun!
I used some colourful sugar sprinkles with plant-derived colours that are vegan. Red food colouring can be made with insects so if you are purchasing funfetti check the ingredients list and make sure that they are all made with plants!
Tips to create soft and chewy vegan funfetti cookies
Once you have everything you need, the prepping process is super easy! First mix all the dry ingredients completely with a whisk, then add the liquid ingredients and mix thoroughly with a large wooden spoon. Done! Isn’t this the simplest process ever? It is!
And here is some more tips for you to make soft and chewy vegan funfetti cookies.
Watch the video for instruction of these chewy vegan funfetti cookies!
Rest the cookie dough in the fridge
Resting your cookie dough in the fridge for at least 30 mins before baking in the oven is a pathway to make coft and chewy cookies. There are several reasons for this.
Resting the cookie dough in the fridge solidifies and firms up the dough (the butter in it) so it becomes easier to scoop. And firmer dough (colder dough) spreads slower in the oven so this prevents the dough from spreading too thin while they are being baked. Unless you are going for thin cookies!
Resting the cookie dough also relaxes gluten developed in it, which creates softer and chewier texture as gluten is the substance that makes baked goods tough.
Another reason is that resting the cookie dough allows the sugar to incorporate well in the dough, which results in evenly baked and browned cookies without lumps of sugar partly crystallised in cookies.
Use at least half brown dugar
You can use just white sugar alone if you prefer, however, I strongly recommend you to use at least half brown sugar and half white sugar.
Brown sugar is key to make chewy cookies and I honestly can’t bake without it! You can also use other types of rich sugars such as coconut sugar, dark brown sugar, etc. Darker colour sugar will darken the cookies too so have that in mind too when choosing your sugar!
Take out of the oven when they are soft
We are baking these vegan funfetti cookies for 12 mins in the oven. And don’t be afraid to take them out when they are soft! They are meant to be. The cookies will continue to cook for a little when they are right out of the oven and will firm up nicely on a cooling rack.
Be very careful when you are transferring the cookies onto a cooling rack, they are quite fragile at this point. Using a nice and big flat spatula, insert it gently under each cookie, lift carefully and gently put it down on a cooling rack.
My cookies become too thin while being baked in the oven?
There can be several factors as to why your cookies go too thin.
Not chilling the dough
First, as mentioned before, the cookie dough needs to be chilled in the fridge and this step ensures that the cookies spread slowly in the oven which prevents them from going too thin. So maybe chill the dough at least 30 mins+ and see if it helps.
Another reason can be your measurement. Cup measurement is super handy but it can be inaccurate when it comes to baking because baking is pretty much science!
If you’ve been measuring only with measuring cups, chances are you can be under measuring flour or over measuring liquid ingredients. In this case, try to use a scale to weigh your ingredients as well as using measuring cups and see if it helps!
Use a flat baking tray
Another tip is to use a completely flat baking tray. Some baking trays that come with an oven are not completely flat, like my old one was. This makes the cookies “run down” on uneven surface of the baking tray, making the cookies go too thin and unevenly baked.
If the above absolutely can’t help, it can be the consistency of the ingredients you are using. If your cookies still go too thin, try adding a table spoon or two of flour into the cookie dough and see if this helps.
Try any of the above tricks if your cookies become too thin, I think these tips should help in making thick cookies!
Can I add the sugar sprinkles when mixing the dry ingredients?
The answer is no and it’s becuase we are using melted vegan butter in this recipe. If you add the sugar sprinkle at the beginning stage of mixing dry ingredients, the sugar sprinkles can melt when melted vegan butter is added into the mixture, and the colour can leak into the cookie dough.
So to prevent this and make lovely colourful confetti looking, add the sugar sprinkles at the end!
Can I make these vegan funfetti cookies gluten-free?
Sure you can! As I mentioned earlier, you can substitute rice flour in this recipe to make it gluten-free. I haven’t tried other gluten-free flours like almond or coconut, so I can’t say for certain it works. Rice flour is your best bet and the texture will be quite close to cookies with plain flour.
How can I make sure if my sugar sprinkles are vegan?
When it comes to food colouring, “Carmine” is a major one that is not vegan. It’s a red food colouring that is made of an insect called cochineal, and can also be listed as Natural Red 4.
I found my sugar sprinkles that is vegan in my local shop. I checked all the ingredients and made sure that it does not use Red 4 and that the red colour was from plants. If you are not sure you can always ask the shop staff about it too!
I found a page from PETA that lists some sugar sprinkles and more, I hope you can find vegan sugar sprinkles in your supermarket or online!
How to store these vegan funfetti cookies
You can store the funfetti cookies in a good old cookie jar, this is my favourite way to store my cookies! Store the cookies in a cookie jar with a rid that can be tightly closed for up to 2-3 days. You can eat the cookies straight out of the jar or microwave for 10 seconds to make it more soft and chewy .
If you want to store them for a longer period of time, you can freeze the cookies too. To freeze baked cookies, put them in an airtight container and store them in the freezer for up to 1-2 months. I recommend you to eat within a month time.
You can also freeze the cookie dough in the freezer as well. To freeze the cookie dough, put the entire cookie dough in an airtight container OR make it into balls then put them in an airtight container and freeze for up to 2-3 months. When baking, take the dough out, defrost it in the fridge then either make balls of cookies and bake or bake straight away.
You will LOVE these vegan funfetti cookies because they are:
– soft and chewy
– sweet and delicious
– easy to make
– fun to make
Want more recipes like this?
Try my other delicious cookie and dessert recipes you might enjoy!
- Walnut cookies – vegan
- Double chocolate chip cookies – vegan
- Cinnamon raisin cookies – vegan
- Chocolate chip cookie bars – vegan
- Peanut butter cups – vegan
- Chocolate chip oatmeal cookies – vegan and gluten-free
Chewy Vegan Funfetti Cookies
What you need:
- 2 & 1/2 cups (280g) plain flour
- 1 cup (140g) brown sugar
- 1/2 cup (80g) white sugar
- 1/2 cup (125ml) melted vegan butter
- 1/4 cup (60ml) soy milk
- 1 tsp baking powder
- 1/2 cup (70g) sugar sprinkles
- Preheat the oven to 180°C(356°F)
- Mix well the flour, sugar and baking powder in a large mixing bowl with a whisk.
- Add in the soy milk and melted vegan butter and stir gently with a large wooden spoon.
- Add in the sugar sprinkle then fold in gently. Chill the dough for at least 30 mins in the fridge.
- Scoop the dough with an ice cream scoop, shape it nice and round and place it on a baking tray with a sheet of parchment paper. Leave enough space between each cookie so that when they spread in the oven they don’t stick together.
- Bake for 12 mins.
- Let them cool on a cooling rack, enjoy the delicious chewiness!
Please leave a comment and rate this recipe in the comment section below if you like these chewy vegan funfetti cookies! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print
Useful kitchen tools for this recipe
Ice cream scoop
Ice cream scoop comes in very handy when making cookie balls! Having different size is great too so you can make small to big sized cookies as you prefer!