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 prepare two large cookie sheets with parchment paper or silicone mats.
- In a large mixing bowl, mix the cake mix, melted and cooled vegan butter, and nondairy milk until a thick, sticky dough forms.
- If desired, fold in vegan mini chocolate chips or additional sprinkles.
- Scoop about 1.5 tablespoons of dough, roll into a ball, and arrange on the baking sheet with 2 inches of space between each ball.
- Bake for 9 to 11 minutes and let the cookies sit on the hot baking sheet for 10 minutes to firm up.
Notes
Make sure the vegan butter is cooled before mixing to prevent spreading.
Add extra sprinkles for a festive touch!
Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- 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.