Dairy Free and Egg Free Funfetti Cookies Recipe

Name: Dairy Free and Egg Free Funfetti Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 3 tablespoons rainbow sprinkles; 1 cup granulated sugar (or vegan granulated sugar); 1/2 cup vegetable oil; 1/4 cup water; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract

Prep: 10 mins

Cook: 10 mins

Chill: 60 mins

Total: 80 mins

Servings: 12 servings

Yield: 24 cookies

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Nutrition Facts (per serving)
237	Calories
10g	Fat
35g	Carbs
2g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	237
% Daily Value*
Total Fat 10g	13%
Saturated Fat 1g	4%
Cholesterol 0mg	0%
Sodium 208mg	9%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	2%
Total Sugars 18g
Protein 2g
Vitamin C 0mg	0%
Calcium 26mg	2%
Iron 1mg	6%
Potassium 24mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It can sometimes be difficult to find a dairy-free and egg-free version of your favorite treats. This updated version of classic funfetti cookies are made without butter or eggs, but still taste like they came from your favorite bakery.

The secret to these cookies is simply the addition of apple cider vinegar. You don't taste the vinegar in the cookies, but the acid interacts with the baking soda and baking powder to give the cookies a nice rise in the oven and a light texture. Also, these cookies are made with vegetable oil instead of butter. Not only does that make these cookies dairy-free, but it also means that you don't have to wait for butter to soften before baking up a batch.

No Eggs or Butter Needed to Make Funfetti Wacky Cake

Vanilla Wacky Cake With Rainbow Sprinkles

2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons rainbow sprinkles
1 cup granulated sugar, or vegan granulated sugar
1/2 cup vegetable oil
1/4 cup water
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

Gather the ingredients.

Kristina Vanni
In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt.

Kristina Vanni
Add the multi-colored sprinkles to the flour mixture and stir to combine.

Kristina Vanni
In a separate bowl, whisk together the granulated sugar, vegetable oil, water, apple cider vinegar, and vanilla extract until smooth.

Kristina Vanni
Add the wet ingredients to the dry ingredients and stir to combine.

Kristina Vanni
Cover the bowl with plastic wrap and refrigerate the dough for at least one hour. When ready to bake, preheat the oven to 375 degrees F and line baking sheets with parchment paper.

Kristina Vanni
Roll the dough into 1-inch balls and place on the prepared cookie sheets. Bake for 8 to 10 minutes until the cookies are set and lightly browned on the bottom.

Kristina Vanni
Allow the cookies to cool on the sheet for 2 minutes before transferring them to a wire rack to cool completely.

Kristina Vanni
Enjoy! These cookies can be stored in an airtight container for up to 5 days.

Tips

For the classic funfetti texture, be sure to use the small, non-pareil style sprinkles rather than multi-colored sprinkles.
It is important to refrigerate the cookie dough for at least an hour before baking the cookies. This allows the dough to firm up a bit and makes it easier to handle when it is rolled into balls and placed on the cookie sheet. Also, refrigerating the dough allows the cookies to keep their shape in the oven and not spread out too much while baking.
Be sure not to overbake these cookies. To maintain the soft texture, they should be baked until just set but not browned.

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