The ultimate vegan chocolate chip cookie recipe! These Funfetti Cookies are loaded with sprinkles, white and semi-sweet chocolate chips, and simply amazing!
This Funfetti Cookies post is sponsored by JUST Egg who provided their amazing product to create this recipe. All opinions are my own.
Is there anything more fun than sprinkles and chocolate chips in a cookie?! I think not! These funfetti cookies are soft in the middle, crispy on the edges and chewy in all the right places! And let me tell you, I can eat a ridiculous amount of cookies after they come out of the oven. Especially these incredible Funfetti Chocolate Chip Cookies.
You all know my love for cookies around here, in fact, I call these Chocolate Chip Cookies my kryptonite! So when I was asked to create a recipe using Just Egg, I knew it had to involve cookies of some kind. After a little brain-storming, I jumped into the kitchen and created these funfetti cookies.
What is JUST Egg?
Since my family is egg-free (we have multiple food allergies and I chose to go vegan years ago), I am always looking for healthy options we can use in place of eggs. JUST Mayo was the first plant-based product by JUST that we fell in love with! Since then, they have come out with some amazing new products, including JUST Egg and JUST Egg Folded and ya’ll, you’ve got to try them!
JUST Egg is for everyone and for anyone looking for a delicious, healthier, high protein, and more sustainable breakfast. It scrambles, makes omelets, quiches, frittatas, stir-fries, French toast, waffles, crepes, pancakes, breakfast sandwiches, AND you can bake some amazing cookies with it!
How to Make Vegan Funfetti Cookies
This recipe is quick and easy. Just cream the butter and sugars, mix in JUST Egg and vanilla, blend in the dry ingredients and fold in all those yummy chocolate chips– both white and semi-sweet because we’re gonna be a little “extra” today. Speaking of extra, don’t forget those SPRINKLES! 🎉
I like to add an extra handful of sprinkles to the tops of the cookie dough scoops before chilling/baking. It just makes for a prettier, more colorful cookie.
From here, you are ready to bake! Simply scoop onto your cookie sheet, place in the oven and in 8-10 minutes, you’ll be trying to hold yourself back from eating every single one of them.
Make Early, Bake Later
This cookie dough batter makes approximately 36 cookies, using a small cookie scoop, so I like to set some of it aside for a another day. If you’d like to do that same, or prep the night before, simply turn out the dough onto some plastic wrap, roll it nice and tight, then refrigerate up to a week.
Once you’re ready to bake the cookies, unwrap the dough and let it come to room temperature for about 10 minutes. Use a cookie scoop to help form the dough balls, or simply slice and bake. For my oven, the sweet spot is right at 9 minutes.
Allergy-friendly Funfetti Cookies
I couldn’t believe how good these chocolate chip cookies with sprinkles are, and best of all, they are vegan (dairy-free, egg-free), nut-free and simply amazing!
These were also made gluten free by using a 1:1 GF blend. And if you’re wanting to know how the GF version turned out, let me just say that my daughter and husband thought I lied when I told them they were also GF. I had to show them the flour I used just to prove they were indeed gluten-free.
These are seriously the ultimate celebration cookie, full of colorful sprinkles and yummy bites of chocolate! A great recipe to make with your kids or when you wanna celebrate the kid in you.
- 1 cup vegan butter, room temp
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1/2 cup JUST Egg Liquid (equal to 2 eggs)
- 1 teaspoon vanilla extract
- 3 cup all purpose flour or 1:1 GF blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan semi-sweet chocolate chips
- 1/2 cup vegan white chocolate chips
- 1/2 cup sprinkles (reserve 1/4 cup)
- Preheat oven to 350° and line a baking sheet with parchment.
- In a small bowl, whisk flour, baking soda and salt. Set aside.
- Cream together butter, sugars and vanilla extract in a large bowl.
- Add in JUST Egg and mix until combined.
- Slowly add in flour mixture and blend.
- Stir in chocolate chips, white chocolate chips and 1 cup of sprinkles.
- Using a small cookie scoop, drop rounded dough onto prepared cookie sheets, making sure to space 2-3 inches apart. Add more sprinkles on top or roll dough into sprinkles for more "wow" factor.
- Bake 8-10 minutes or until bottoms are golden brown. Do not overbake!
- Let sit on cookie sheet at least 2 minutes then move to cooling rack.
*If making with a gluten-free blend, check to see if xanthan gum is required or not.
**Prepare dough ahead of time then roll tightly in plastic wrap and refrigerate overnight (up to 7 days). When ready to bake, remove from fridge, let it come to room temperate for 10 min, then slice/scoop and bake.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 145mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 2g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
Where to Find JUST Egg
Liquid Egg can be found at retailers nationwide, next to cartons of conventional eggs. JUST Egg Folded is located in the frozen aisle with the frozen breakfast items or near the plant-based protein section. Currently available at Whole Foods nationwide (and some other retailers).
Head to ju.st for cooking tips, recipe inspiration, and more information.
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