Our gluten free funfetti cookies are chewy in the middle and lightly crisp on the edges, and are perfect for celebrating birthdays or anytime you want to add some fun to your day! These cookies are easy to make and are also dairy free, peanut free, and vegan.Gluten free, vegan, top 8 free when made with the recommended ingredients; Free of: peanuts, eggs, soy, tree nuts
Course Cookies, Desserts
Cuisine American
Keyword gluten free funfetti cookies, vegan funfetti cookies
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the dairy free butter, sugar, brown sugar, vanilla, and almond extract.
Add the all purpose gluten free flour and baking soda and mix together.
Add the sorghum flour and the dairy free milk and mix again.
Add the rainbow sprinkles to the cookie dough and mix until evenly distributed.
Scoop out cookie dough and roll into about 1 to 1 ½ inch balls, place on the cookie sheet about 2 inches apart, leaving them as balls (no need to press them flat, they will spread).
Bake for 10-11 minutes for cookies that are chewy in the middle, or bake for 12-13 minutes for cookies that are more crispy.
Allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
Store in an airtight container at room temperature for 3-4 days (if they last that long!) or freeze them.
Notes
*If you use a very soft dairy free butter, such as Earth Balance tub margarine, you may have to add additional flour to prevent over-spreading of the cookie during baking. These cookies work great with softened/room temperature Country Crock plant butter sticks. **Rod style sprinkles rather than nonpareils unless you want the extra crunch.