Servings: cookies
Ingredients
- 1 ¾ cups Bob's Red Mill Gluten Free Flour (you can use ANY flour)
- ½ cup Miyokos Creamery Vegan Butter (or coconut oil), melted
- ⅔ cup unsweetened applesauce
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp sea salt
- ¼ cup natural sprinkles
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and sea salt.
- In another bowl, mix together melted butter/oil, applesauce, and vanilla extract, until nice and smooth.
- Pour wet ingredients into dry ingredients and incorporate well.
- Fold in sprinkles.
- Refrigerate the dough for 20 minutes.
- Remove from refrigerator and use a cookie scoop to form 12 cookies.
- Bake 8-10 minutes
- Let cool and devourrrrrrrr!!!!!!!!!
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What others are saying
Hi! I made these and was just wondering what the storage and shelf life is for them?
Thanks! They are great!
Hi Lindsay! You can store these cookies in an airtight container for up to one week. ☻
Made these last night and they were EXACTLY what I was craving, they tasted like a slice of funfetti cake. Although, mine hardly spread at all, they stayed little domes. I didn’t have cream of tartar so I left that out which didn’t seem to make a difference because the cookies were super “cakey” and fluffy. I also only used 1/2 cup of sugar. Not sure what needs to be done differently for them to spread like the photo.
Hi MacKenzie! I do recommend the cream of tartar, as it’ll help the cookies achieve the right texture.