Simple Glazed Funfetti Cookies

We love to create allergy-friendly versions of classic recipes. These gluten-free funfetti cookies will bring you right back to childhood, and you won’t even know they’re dairy-free and certified vegan! Makes about 15 cookies INGREDIENTS: For the cookies:
  • 1 box Enjoy Life Foods Muffin Mix
  • 1/2 cup unsweetened dairy-free milk
  • 6 tablespoons mild olive oil or grapeseed oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons allergy-friendly sprinkles
For the glaze:
  • 3/4 cup confectioners’ sugar, sifted
  • 1 to 2 tablespoons dairy-free milk
DIRECTIONS:
  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. To make the cookies, put the Muffin Mix, nondairy milk, grapeseed oil, and vanilla extract in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until well combined. Stir in the sprinkles.
  3. Drop by heaping tablespoonfuls onto the prepared baking sheet.
  4. Bake for 10 to 13 minutes, until golden brown with firm edges.
  5. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. To make the glaze, put the confectioners’ sugar in a bowl. Add enough nondairy milk to make a thick, but runny glaze. Drizzle the glaze over the cookies. Let stand to firm, about 10 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, and any other leftovers to the freezer.

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