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5 from 2 votes

Small-batch Sprinkle Cookies

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: cookies, easy recipes, gluten-free, grain-free, low sugar, plant-based, rainbow, small-batch, sprinkles, sugar cookies, vegan
Servings: 6 cookies
Calories: 111kcal

Ingredients

  • 2 tbsp (plant) butter, softened (28 g)
  • 1/4 cup sugar (48 g)
  • 1/8 tsp vanilla extract
  • 1/2 cup flour (60 g) gf all purpose if desired, I actually used cassava flour to make this!
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1-2 tbsp (nut) milk I use unsweetened almond milk
  • 1 tbsp rainbow sprinkles (15 g)

Instructions

  • Preheat oven to 350F and line a cookie sheet with parchment.
  • Using a fork (or mixer if you're fancy) cream together butter and sugar.
  • Add vanilla, salt, flour, baking soda, and stir until a crumbly mixture is formed. I use a spatula.
  • Add enough milk 1 tsp at a time to form a non-sticky soft cookie dough. If it gets too sticky add a pinch more flour.
  • Add sprinkles and stir a few more turns.
  • Scoop on the parchment and shape how you like (they won’t spread) and bake 10-12 minutes.
  • Let cookies cool and firm up before enjoying!

Nutrition

Serving: 1 cookie | Calories: 111kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 128mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 117IU | Calcium: 6mg | Iron: 0.5mg