Not Vegan? You Might Be After You Try These Sprinkle Sugar Cookies!

October 8, 2017

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Hey boo's! The other week I was searching through Pinterest for yummy vegan dishes and stumbled across The Mostly Vegan! Her blog is full of really good vegan recipes that even non-vegans would enjoy. My favorite recipe from her are these Soft Baked Vegan Sugar Cookies which is where I adapted my recipe from!

My recipe was actually a result of a couple mistakes and swap outs from The Mostly Vegan's recipe. First, after realizing I got the wrong flour, I had what I thought was enough almond flour to sub out the unbleached flour. I was wrong 🙂 So I ended up mixing almond flour and regular all purpose flour (knowing this was not vegan but it was too late to turn back at this point.) So for this recipe I went back to the unbleached flour and kept the almond flour because it did make a big difference! Honestly the taste is top notch in both recipes - biggest difference is texture. The almond flour gives the cookie a little more silkiness so the taste is almost "buttery" when finished. It's got a crispy outside with super chewy inside. Some like more "cake-like" cookies, but I really like chewy/crunchy cookies and these are those lol! Enjoy!


  • 2 cups unblanched almond flour
  • 1 cup unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 tablespoons sprinkles
  • 1 cup organic cane sugar
  • ½ cup vegetable oil
  • ¼ cup water
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract


  1. Preheat your oven to 375º F.
  2. Mix almond flour and unbleached all-purpose flour in one large mixing bowl. Add baking soda, baking powder and salt.

3. In a separate smaller bowl, mix & smooth together sugar with oil, water, apple cider vinegar, and vanilla extract.

4. Combine wet and dry ingredients in the larger bowl while also adding in the sprinkles. If the batter is on the wetter side for whatever reason - just add a little bit more flour!

5. Once your dough is finished; let it set in the refrigerator for about an hour.

6. Place parchment paper on a cookie sheet and take about 2 tbsp of dough and roll it into a ball. If you want a more flat cookie, press down on each cookie ball. This makes the cookie thinner; which will result in a more chewy & crunchy cookie while the ball gives you a more gooey center.

9. Place cookie sheet in the oven for 8-10 min (I lean closer to 8 min.)

10. Once finished, take out and allow to cool for a couple minutes and then ENJOY!

Let me know if you have any Vegan or Vegetarian dishes you want me to blog about next!

XO, Jade


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