no Sweat Vegan


Why you will love this recipe

– Soft & Chewy with a Crunchy Exterior – Simple & Easy – Vegan / Vegetarian – Dairy-free

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Prep Time 10 Min

Total Time: 1 HR

Key Ingredients

– All-purpose flour – Vegan sprinkles – Vegan butter – Vegan cream cheese

Add the vegan butter, sugar, and vegan cream cheese to a large mixing bowl. Use a hand mixer or stand mixer to cream the ingredients together.

Step 1


Add the vanilla and almond extract to the creamed ingredients and mix until just incorporated.

In a separate mixing bowl, whisk together the flour and baking powder.

Step 3

Add the flour/baking soda to the creamed ingredients, about 1 cup at a time, using the hand mixer to incorporate the flour each time

Step 4

When all of the flour is mixed in and fully incorporated, cover the bowl and place it in the freezer for 30 minutes or the refrigerator for 1.5 hours.

Step 5

Remove the cookie dough from the freezer and preheat the oven.

Step 6

Set up a rolling station with the cookie dough, sprinkles, and a lined cookie sheet. For each cookies, scoop out about 1.5 tablesspoons of cookie dough and roll between your bowls to create a golf-ball-sized dough ball.

Step 7

Lightly roll the dough ball in the sprinkles until fully coated. Place the dough ball on a lined cookie sheet. Repeat until there are about 12 cookies on the cookie sheet.

Step 8

Bake the cookies for 20 to 22 minutes, or until they are lightly browned on the bottom.

Step 9

Serve and Enjoy! For the full recipe and step-by-step instructions, tap below!


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