This Chocolate Chip Sprinkle Cookies recipe is simply divine! Imagine vegan chocolate chip cookies infused with colorful sprinkles. If you love gooey chocolate cookies, then this vegan cookies recipe is for you.
I love making colorful cookies. Take these delicious unreal vegan cookies. They are just delicious as they are beautiful. I find the sprinkles in this recipe to have the same impact. Sprinkles makes the everyday vegan chocolate chip cookie even better!
Here are some of the key ingredients you’ll need for this recipe:
- Fat — I use a combination of Earth Balance (or you can make your own vegan butter) and peanut butter.
- Sugar — We’ll use granulated sugar.
- Egg replacer — We’re using ground flaxseed combined with cornstarch to bind these cookies together.
- Vinegar — Apple cider vinegar interacts with the baking soda to create fluffy cookies.
- Flavoring — We’ll use a combination of vanilla and sea salt to add flavor.
- Flour — I used all-purpose flour.
- Leavener — We’ll use a combination of baking soda and baking powder
- Chocolate Chips — Use your favorite dairy free chocolate chips
- Sprinkles — The star of the show!
Store these cookies in an airtight container. They will keep at room temperature for up to 5 days or in the fridge for up to 15 days. You can freeze them in freezer-safe containers or bags for up to 2 months.
Use these expert tips to make these chocolate chip sprinkle cookies perfect every time!
- This recipe calls for vegan butter. I used Earth Balance buttery sticks.
- Leave the vegan butter out for about 30 minutes prior to making these vegan cookies, to make the butter softened.
- Roll the cookie dough balls in more sprinkles to give each cookie a dramatic look!
- Do not overbake these cookies — we’re going for a gooey chocolate chip cookie with this recipe.
- Feel free to make a batch of this cookie dough and only bake one or two panfuls and freeze the rest of the dough balls for later. That way freshly baked chocolate chip sprinkle cookies are only a freezer door away!
If you like these, you might want to give my Almond Joy Cookies a try
- ½ cup vegan butter
- ½ cup peanut butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 tablespoons ground flaxseed
- 2 tablespoons cornstarch
- ½ cup plant-based milk soy, almond, etc
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
- 2 ½ cup all-purpose flour plus one tablespoon
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup dairy free chocolate chips
- 1 cup sprinkles (plus extras)
- Preheat oven to 350°F/177°C. Line a cookie sheet with parchment paper.
- Beat butter and peanut butter in a mixing bowl using an electric mixer on medium high speed until light and fluffy, about one minute. Add sugars and beat again until fluffy. Add the ground flax seeds, corn starch, non-dairy milk, vinegar, vanilla, and almond extract. Mix to combine.
- In a separate bowl combine the flour, baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture over the margarine mixture and use your mixer to combine.
- Add the chocolate chips and sprinkles and mix some more until the sprinkles are incorporated throughout the dough.
- Use a cookie dough dispenser to drop cookie dough roughly 1½ inches apart on your cookie sheet. Pour some additional sprinkles on a plate and grabbing one ball of cookie dough at a time, dab the top of the cookie dough ball into the sprinkles. Place it on the pan and gently press the top of the cookie to make sure the sprinkles stick. Repeat with each cookie.
- Place the prepared pan of cookie dough balls in the oven and bake for 8-9 minutes. These cookies are best when they’re slightly undercooked so be careful not to over bake. You’ll be rewarded with a dense, rich, moist cookie!
- Remove the pan from the oven and allow the cookies to cool for up to 2 minutes on the pan before placing on a wire rack to cool completely.
- Repeat until all the cookies are done. Store in an airtight container.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.