Crisp edges, super soft rich and buttery centers and bursting with sprinkles. These vegan birthday cake cookies are the best sugar cookies you will ever have.
Single Serve Vegan Cookies
Last week I made four different giant vegan single serve cookies and they quickly made their way to the most visited post on my blog–in one week!!! I had no idea you guys would be so into them so thank you for all the support.
I got a few direct messages on Instagram asking for large batch recipes for these four cookies so the first one I decided to work on were these giant vegan birthday cake cookies.
The good news: I already have a FULL batch of my Vegan Chocolate Chunk Cookie. YAY!
What’s in these vegan birthday cake cookies
These cookies are super easy to make and comes together rather quickly. The best part about these cookies (besides the fact that they are delicious) is that they are made without eggs and using vegan butter!
So here’s what you need to make these sugar cookies…
- ground flax meal (or ground chia seeds)
- water
- vegan butter
- cane sugar (I used organic Florida Crystals)
- vanilla extract
- all purpose flour or gluten free all purpose baking flour
- salt
- baking powder
- baking soda
- sprinkles
If you are still reading this far, you definitely deserve a vegan birthday cake cookies and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking!
Vegan Birthday Cake Cookies
Ingredients
- 1 tbsp ground flax meal
- 3 tbsp water
- 1/2 cup vegan butter room temperature
- 3/4 cup cane sugar I used oraganic cane sugar
- 2 tsp vanilla extract
- 1 1/4 cup all purpose flour or gluten free all purpose baking flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 3 tbsp vegan sprinkles multicolored
Instructions
- Preheat the oven to 350 F and prepare two baking sheets with parchment paper. Place the flax meal and water into a bowl, stir and then set it aside to gel for about 5 minutes.
- Use a hand held mixer to beat the butter and sugar together until creamy and smooth and then beat in the vanilla extract. Add the flax mixture to the bowl and continue mixing until well combined. Be sure to stop and scrape the bowl as needed.
- In another bowl, stir together the flour, baking powder, baking soda, salt and sprinkles and then add it to the butter/sugar mixture, mixing until a dough forms. Use a 1 1/2 inch cookie scooper to make about 10 heaping cookie dough balls and place them on the baking sheet about 3 inches apart. Sprinkle the tops with sugar if desired and then bake the cookies for 13-15 minutes and edges just start to brown. The centers will still look undone and that's noramal, they will set as they cool. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack until cooled completely.
Notes
I would love to make these they look delicious how ever I have an allergy to flax and chia , what can I use instead? Would yogurt or applesauce work?
Hi! I don’t think that would work. Do you have any egg replacers?
This recipe was amazing, my new favorite cookie recipe! The cookies turned out perfectly crisp on the edges, but soft and chewy in the center just the way I like them! I will definitely be making this recipe again. My husband actually hid them from me because I kept eating them! 🙂
Hi Heather! YAY! I’m so happy you love them! Thank you for taking the time to leave me a comment! 🙂
I used up all my sprinkles for these but they’re tasty and really addictive. Thank you for this easy recipe that satisfied my need for sugar cookies and sprinkles without milk or eggs. 🙂 I found the recipe on tumblr, by the way.
YAY! I am so happy to hear it! Thanks for taking the time to let me know how they turned out. Enjoy!
These are so yummy! Best vegan sugar cookie I’ve made in 4 years!! Thanks for the awesome recipe:)
YAY! Made my day!Enjoy!
Hi, would you recommend taking the pan out and dropping on counter similar to the single serve cookie method? Thank you!
Hi, I did try this during testing and didn’t notice much of a difference. It wouldn’t hurt either way though. Let me know how it goes and thanks for dropping by 🙂
Hi this looks lovely! I wanted to ask where you buy your sprinkles from?
Hi, I usually get them off of amazon (sweetpolita).
I buy my from Whole foods, but since they’re now on amazon you can just order them there! They are so good in this recipe! Link belown 🙂
https://www.amazon.com/365-Everyday-Value-Rainbow-Sprinkles/dp/B07FW8RG3Q/ref=sr_1_1?almBrandId=VUZHIFdob2xlIEZvb2Rz&dchild=1&fpw=alm&keywords=sprinkles&qid=1598315016&s=wholefoods&sr=1-1
Just copy and paste that into the search bar
Cookie is pretty tasty! Hit the late night, sugar craving spot. Question. My dough became a brownish color and not a nice light color like yours. I used vanilla paste instead…you think that’s what caused it? Or is it because the brand of sprinkles I used bled? Thanks for the sharing the recipe!
Nevermind. I’m pretty sure the sprinkles bled too quickly. Again such a simple but so yummy cookie!
Yay, so glad you like it. I have noticed the same thing happen with certain sprinkles in my recipes.
These tasted great, but they didn’t spread and get thin. They stayed mounded after baking. Any advice?
Hmmm… did you happen to make substitutions? Also, if your flour wasn’t measured correctly, there might have been a bit too much.
Dont this flaxmeal tastes like more flaxmeal than the original taste?
Can I.used any dairy option in this recipe? As I am not vegan but still wanna try this recipe?
I wanna this cookies using dairy instead of flaxseed meal🥺🥺
I love the taste of these but wish they were a little thicker. Any tips on how to make this cookie slightly thick. Thanks GG
Hi! I’m actually working on a big, thick and chewy version of these so stay tuned 🙂
These were absolutely fantastic! I made these for a birthday party and everyone raves over them!! Definitely keeping this recipe handy for future cookie making days.
Hi Brad!! I’m so happy to hear this. Thank you for taking the time to let me know how these cookies turned out 🙂
This cookie looks amazing. Wi you reply me please? I wanted to ask that can I use milk inplace of flax meal? I dont like flax seeds.
Hi Natasha,
I don’t think milk will work in place of the flax. I think another reader mentioned that an egg replacer works. Let me know how it goes 🙂
Cookies in the oven, but the dough is 14/10 so good. Definitely would recommend this recipe. I used mildly less sugar (as I always do), and woah these are amazing. I always know that if I LOVE my dough, the cookies will be amazing, so I decided to just post this before finishing before I forget. Do yourself a favor and make these, if you are a vegan baker, you should have everything on hand already!
-side note, I used a small cookie scoop and the dough made 12 cookies so I’m adjusting my time down. :)))))))) Can’t wait!
Loved this recipe! Had all the ingredients in my cabinet already. I overbaked them slightly by accident but they still came out soft in the center and crispy on the edges! Not too sweet either. So good!
Hi, I was wondering if you’d recommend using pastry / cake flour to make the cookies flat and chewy. I recently bought a couple packs – wasn’t crazy about the weird smell – but also don’t want to waste it. Thoughts?
Hmm, I haven’t tried it with pastry flour but please let me know how it goes!
These are delicious!! So crunchy and chewy at the same time. I used regular German butter instead of vegan and it worked fine. Also put sprinkles in half the batch and chocolate chips in the other half and they both turned out amazing!! However, I liked the original birthday cake cookies better.
YAY! So happy you loved them. Thanks for sharing!