Thick & Chewy Funfetti Cookies
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These Thick & Chewy Funfetti Cookies are a party in your mouth! They're loaded with rainbow sprinkles and are gluten free, nut free, eggless and easily can be vegan!
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In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.
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In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
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Add the dark brown sugar and softened butter or vegan baking stick into the bowl of an electric mixer or use a hand held mixer to combine.
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Beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.
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Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides.
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Fold in the sprinkles and chill the dough in the freezer for 15 min.
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Use an ice cream scoop to make 6 dough balls. Drop the top of each dough ball in more sprinkles. Gently press so they stick.
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Bake at 350 degrees until golden. Let cool 5 min on the baking sheet and then transfer to a cooling rack.
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Get the complete recipe via the link below!
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