These Funfetti Cookies are chewy cookies that are loaded and topped with rainbow sprinkles! The cookie base is that of an eggless chocolate chip cookie versus a sugar cookie and the result is so delicious! The cookies are gluten free, nut free, eggless and easily vegan! If that wasn't enough, they take less than an hour from start to finish and make 6 large cookies!
In a medium bowl, whisk together the ¾ cup plus 2 tablespoons gluten free flour, ½ teaspoon baking soda and the ¼ teaspoon kosher salt until combined.
In a small bowl, using a spoon, mix together the 1 heaping tablespoon cornstarch and 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
Add the ½ cup plus 2 tablespoons dark brown sugar and the ¼ cup unsalted butter or vegan baking stick into the bowl of an electric mixer or use a hand held mixer to cream together until soft. About 2 minutes.
With the mixer on low speed, slowly beat in the cornstarch water, the 2 tablespoons of milk and the ½ teaspoon pure vanilla extract until fully combined. It will appear chunky. That’s normal.
Still on low speed, slowly beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides of the bowl.
Once combined, gently fold in ¼ cup plus 2 tablespoons of sprinkles using a spatula.
Place the dough in a freezer safe bowl and pop the entire bowl of dough in the freezer, uncovered, for 15 min. While the dough is chilling, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Take the dough out of the freezer and use an ice cream scoop or a large cookie scoop to scoop the dough onto a clean plate. There should be 6 scoops.The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want your hands slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through to get off any stuck on dough.
Pour the extra 2 tablespoons of sprinkles into a small bowl. Press the top of each dough ball into the sprinkles and gently press the sprinkles down with your hand to make sure they stick to the dough.
Place the cookies on the baking sheet about 4 inches apart. Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool, the cookies will break apart into a giant mess.
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Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 11 min. Make sure to keep dough in the fridge in-between baking the batches. Should make 12 regular size cookies.Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, non dairy milk and vegan sprinkles. All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup plus 2 tablespoons packed cups of AP flour (126 grams plus 2 tablespoons) and only 1 tablespoon of milk. Still chill the dough.Storing: Once cool, keep extra cookies in an airtight container at room temperature for up to 2 days. Keep in mind, these are best the same day. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.