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Confetti Cookies

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 20 cookies 1x


  • 1/4 c. vegan butter
  • 1/4 c. shortening
  • 1/2 c. granulated sugar
  • 3 Tbsp. nondairy milk
  • 1/2 tsp. vanilla extract
  • 1 3/4 c. Cara’s All-Purpose Flour blend (see link in post)
  • 1 Tbsp. psyllium husk powder*
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 c. sprinkles of choice


  1. In a bowl, mix together the vegan butter and shortening until fluffy (approximately 1 minute) with an electric mixer on medium speed. Add the sugar for another 30 seconds, then add the nondairy milk and vanilla extract until just combined.
  2. Whisk together the flour, psyllium, baking soda, baking powder, and salt together. Using the electric mixer, gradually add into the butter mix until combined fully.
  3. Chill the dough for 30-60 minutes.
  4. Preheat the oven at 375 degrees and line a baking sheet with parchment paper.
  5. Scoop the dough with an ice cream scoop (approximately 2 Tbsp. cookie dough). Roll into a ball and flatten slightly. Roll the tops into the sprinkles.
  6. Bake 12-15 minutes or just until golden. Allow to cool completely on the baking sheet.


*If you do not have psyllium husk powder (I buy mine at Trader Joe’s) you can replace it with ground flax or ground chia seed.
You may also add 1/2 tsp. xanthan gum to ensure they do not crumble, especially if you are not using the psyllium powder however I found it not really necessary.