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Vegan Chocolate Chip Sprinkle Cookies
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Chocolate Chip Sprinkle Cookies

These Chocolate Chip Sprinkle Cookies add a little bit color and a lot fun to your favorite vegan chocolate chip cookie recipe. Easy and Delicious!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 32 cookies
Calories 176kcal
Author Marly McMillen

Equipment

Ingredients

  • 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)

Instructions

  • 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.
    Looking down on a stand mixer full of creamed butter and sugar.
  • 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.
    The dry ingredients are being poured into a mixing bowl with the butter sugar mixture.
  • 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.

Nutrition

Calories: 176kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 174mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 143IU | Vitamin C: 0.03mg | Calcium: 39mg | Iron: 1mg