Ingredients
Scale
- 1 box (15.25 oz) vegan funfetti cake mix
- 1/2 cup vegan butter, melted and cooled
- 1/4 cup nondairy milk (soy, oat, almond, etc.)
- 1/2 cup vegan mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two large cookie sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the cake mix, melted and cooled vegan butter, and nondairy milk until a thick, tacky dough forms.
- If desired, fold in vegan mini chocolate chips or extra sprinkles.
- Using about 1.5 tablespoons of dough, roll into balls and place them on the baking sheet leaving 2 inches of space between each one.
- Bake for 9 to 11 minutes, then allow to sit on the hot baking sheet for 10 minutes to firm up.
Notes
For extra festive flavor, you can add more sprinkles into the dough.
Make sure the vegan butter is cooled before mixing to ensure the right cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.