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  • Writer's pictureAmanda MacGregor

Corn-Free Funfetti Cookies

Updated: Jun 15

Satisfy your sweet tooth with these delightful gluten-free, corn-free funfetti cookies!



Corn-Free Funfetti Cookies - Amanda MacGregor - Food Allergy Recipes

These colorful and chewy funfetti cookies are loaded with colorful corn-free sprinkles making them the perfect treat for birthday parties, holiday baking, or just a fun treat to brighten your day. Follow my simple recipe to create the perfect allergy-friendly funfetti cookies!


Corn-Free Funfetti Cookies - Amanda MacGregor - Food Allergy Recipes

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Who loves sprinkles? THE MACGREGOR'S DO! The majority of my family are chocolate sprinkle fans though. Then comes me, the odd blonde-haired duckling who just loves how rainbow sprinkles make everything it accompanies whimsical. Funfetti is such a simple and easy way to jazz up a plain ol' vanilla recipe.


As I started to learn more about the ingredients I use to cook and bake with, I realized how many sprinkles are filled with artificial coloring and corn-derived ingredients. And just like that, unhappily but necessary, I needed to cut my beloved rainbow sprinkles from my treat round-up. That was until...


Corn-Free Funfetti Cookies - Amanda MacGregor - Food Allergy Recipes

I was very excited to discover Supernatural's Rainbow Softies. Supernatural reinvented sprinkles with tons of better-for-you ingredients. They swapped artificial dyes for plant-based colors and removed the controversial stuff like soy and corn!


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The best part of this recipe is the cookies freeze well. Just keep them in an airtight bag and store these bad boys in the freeze for up to 3 months. When you are ready to eat them, simply defrost the cookies for a couple of hours on the counter.


Corn-Free Funfetti Cookies - Amanda MacGregor - Food Allergy Recipes

Corn-Free Funfetti Cookies

 

Ingredients

For the Cookies:



Directions

  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

  2. Using a mixer fitted with a paddle attachment beat the palm shortening in a large bowl on medium speed for about 1 minute.

  3. Add the sunflower oil - It may not fully incorporate with the shortening, but that is okay.

  4. Add the date sugar and powdered sugar. Beat to combine.

  5. Add the egg and vanilla, beating on medium speed until completely incorporated.

  6. Stir in the flour, baking powder, cream of tartar, and salt all at once using a wooden spoon or the mixer set on low until the softened dough begins to form.

  7. Add the sprinkles and fold into the dough until fully distributed.

  8. Using a small to medium-sized cookie scoop, scoop the dough and carefully release it onto the prepared baking sheet. Keep the dough about 2 inches apart. If wanted, lightly press the dough evenly with your fingers or palm to about ¼-inch thickness.

  9. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.


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