1 Bowl Vegan Sprinkle Cookies

Posted by in 1 Bowl Concepts, 4th of July, Cookies, Cooking, Desserts, Super Bowl Sunday, Valentine's Day | 0 comments

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

 

 

I promised this week I would step away from the kitchen lol, but cooking is honestly my safe haven. It can change the entire trajectory of my day by just whipping up a recipe. With the closing of 2020, I wanted to go out doing what I love, so I did!

 

When thinking of the perfect recipe to capture 2020, I knew it needed to be a ubiquitous for happiness. My mind instantly went to sprinkles, and the 1 Bowl Vegan Sprinkle Cookies were born. 

 

There is something nostalgic and soothing to the soul the that sprinkles bring. They resonate with everyone and just add a lightness to the experience of eating a cookie. That being said, it was a no brainer, we had to do a recipe!

 

 

 


 

What I love about these cookies, is everything! It’s my staple 1 bowl recipe, features staple ingredients, so seamless, its packed with sprinkles, you can use coconut oil or butter, you can use the base to make countless vegan cookie variations, these are perfect for any season or reason, can easily be made in bulk, they have the perfected texture, and is quite possibly.. the best way to end 2020!

 


 

 

If you love all things sprinkles, you have to try these new easy 1 Bowl Vegan Sprinkle Cookies!!

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

Affordable

Perfect for any season 

Packed with sprinkles

All you need is 1 bowl 

Can easily be made in bulk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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1 Bowl Vegan Sprinkle Cookies


  • Author: Gabrielle St Claire
  • Prep Time: 1hrs
  • Cook Time: 15 mins
  • Total Time: 10 minute
  • Yield: 14 cookies 1x
Scale

Ingredients

 


Instructions

 

  1. In a large bowl, whisk together the sugar, brown sugar, salt, and melted coconut oil or butter until combined.
  2. Whisk in room temp non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. You can fold in the sprinkles now or wait (my preference in case color fades)
  5. Cover and chill the dough in the fridge for a minimum of 1-2hr. The longer the better!
  6. Preheat oven to 350°F (180°C).
  7. Fold in the sprinkles to the chilled dough. Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper. Press the cookies down with the palm of your hand till about halfway.
  8. Bake for 12-15 minutes, or until cookies just begin to brown on the edges. Allow to cool for 10-15, then place on cooling rack to fully cool.

 

 

 

 

 

 

 

 

 

 

 

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