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  • Writer's pictureAmanda MacGregor

Unreal Gems Funfetti Cookies

Updated: Apr 15

Unreal Gems Funfetti Cookies - amanda macgregor - food allergy recipes

If you loved our Funfetti Cookies, then you are going to LOVE these fun and festive cookies that are perfect for any occasion! These Unreal Gems Funfetti Cookies are giant, thick, and gooey, packed with Enjoy Life's white chocolate chips, Supernatural's sprinkles, and Unreal's Dark Chocolate Quinoa Gems.

The recipe makes an impressive amount of cookies, perfect for a party size! Any leftovers can be stored in a container for up to a week. Freeze whatever is left past the 7-day mark and enjoy whenever you are feeling in the mood for something fun and sweet!


What ingredients do we use:

Unreal Gems Funfetti Cookies - amanda macgregor - food allergy recipes

Let's get seasonal, seasonal!

Besides these cookies being gluten-free and corn-free, the thing I love most about them is that you can theme them for the season or upcoming holiday. I went for as colorful as possible because why not?! Also because the Rainbow Softies by Supernatural are corn-free, while some of their varieties of sprinkles contain corn or paprika ingredients - you have been warned, foodies with food allergies to paprika and corn!

Here are some seasonal-themed ideas you can do:

  • Christmas: use the Christmas Softies and pick out the pink gems from the pack, since there are no holiday editions for Unreal's Gems.

  • Valentine's Day: Supernatural has announced that they will be releasing Valentine's Softies in 2025! So stay tuned! Same as Christmas, use the pink gems from the pack.

  • Red, White, and Blue: Use the blue and pink gems, and, if possible, pick out the red, white, and blue sprinkles from the Rainbow Sofies.

  • Halloween: Use the Chocolate Softies and purple gems.

  • For all other occasions and holidays: Follow this recipe as is and go the rainbow way!


Unreal Gems Funfetti Cookies - amanda macgregor - food allergy recipes

Unreal Gems Funfetti Cookies




  1. Preheat the oven to 410° F. Line two baking sheets with parchment paper and set aside.

  2. In a stand mixer fitted with a paddle attachment, whip the palm shortening for 1 minute, until it's light and fluffy. Then add the sugars to cream into the shortening, mixing for about 3 minutes on high speed.

  3. Scrape down the sides of the bowl to incorporate all the creamed mixture. Then, add the vanilla and one egg at a time, beating well after each addition until fully combined. This will ensure a smooth and chewy cookie dough.

  4. Add in the flour, starch, baking soda, and salt and slowly mix on the lowest speed of the mixer until just combined.

  5. Reserve a few of the gems to press on later. Then hand stir the gems, sprinkles, and white chocolate chips into the batter.

  6. Using a large cookie scoop, drop the dough on the prepared baking sheet, about 2 inches apart from one another. Roll each dollop of dough tightly into a ball. Once on the baking sheet, add some of the reserved gems on top of the dough ball and then lightly hand-press into a disk.

  7. Bake for 9-10 minutes. They should be slightly golden on the edges and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a wire rack to cool completely.

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