I’ve only recently discovered funfetti – basically fun and confetti involving adding lots of colourful sprinkles in a cake or cookie mixture – and I can’t get enough of them! I used them last week (I think it was last week, I’m already starting to lose track of the days) to top my Gluten Free Iced Fairy Cakes. I then found even more gluten free ‘unicorn’ sprinkles and decided to make these cookies, with added white chocolate because it reminds me of white chocolate jazzies all those years ago!
These cookies are gluten free, but they can also be made dairy free if you use a dairy free margarine (such as Stork baking blocks or Pure baking spread) and dairy free white chocolate. I used dairy free white chocolate chips to make my Raspberry & White Chocolate Cupcakes and they tasted great. You couldn’t tell that the cake was gluten free and that the chocolate chips were dairy free, which is exactly what you want with an intolerance!
For this recipe I used Dr. Oetker Unicorn Sprinkles and Sainsbury’s 100’s and 1000’s. Click on the links above to find the products on the Sainsbury’s website. I think the Unicorn sprinkles are also available from Asda. If you find any more gluten free sprinkles, let me know as I’m always on the lookout.
Gluten Free Funfetti Cookies
- 100 g Light brown sugar or light muscovado sugar
- 100 g Caster sugar
- 1 tbsp Golden syrup
- 110 g Butter (Dairy free)
- 1 Egg
- 1 tsp Baking powder
- 300 g Gluten free plain flour
- 25 g Cornflour
- 125 g White chocolate chunks I chopped up a bar of white chocolate into chunks (dairy free can be substituted)
- 100 g Funfetti (100s and 1000s)
- Preheat the oven to gas mark 3 or 170 degrees.
- In a large bowl, mix together the butter, sugar and golden syrup.
- Add the egg, plain flour, cornflour and baking powder and mix well until it forms a dough.
- Mix the chocolate and funfetti into the cookie dough ensuring they are spread throughout.
- Form small balls of cookie dough (slightly smaller than golf balls) place on a lined baking tray. I almost made them like vertical cones to ensure they didn't spread too much. Leave space between each cookie just in case.
- Make sure a few funfetti is exposed on the surface so that they show through after baking (I rolled the cookie ball into a little funfetti before baking)
- Bake for 12-15 minutes or until golden.
- Leave to cool on the baking tray to firm up.
If you enjoyed baking these cookies, you might like to try some of my other cookie or biscuit recipes, such as my Triple Chocolate Chip Cookies, Chocolate Chip Cookies, vegan Jammy Dodgers or even my Party Rings. Once the lockdown begins to lift, I plan to make a huge afternoon tea with all of my favourite bakes for the family. A perfect way to enjoy lots of cakes and biscuits without eating too much of the same thing! And of course, a great way to catch up with family. Let me know if you’d like me to come up with a gluten free afternoon tea blog post with ideas, sandwich recipes and mini dessert ideas!
I hope you enjoy eating these cookies, as always tag me in your creations on Instagram or send me photos of your bakes directly, I love to see others enjoying my recipes (especially during the current crisis – it’s always nice to spread a bit of joy!)