I’m always looking for new, interesting and pretty cookie ideas – everyone gets sick of the same thing all the time. I’d found these rather dramatically vivid sprinkles in a TK Maxx (strangely rewarding places for unusual food finds) and I knew they had to feature. I thought the colour would get to stand out to its maximum in a chocolate cookie – so here we have (guess what?) chocolate cookies flavoured with cocoa and jazzed up with some of these super bright rainbow sprinkles. But don’t be fooled, they don’t just look pretty, they also taste great. So much so, I’ve made them twice in the past week.
Rainbow Cookies (dairy-free, egg-free, nut-free, sesame-free, soya-free [be sure to check the sprinkles for soya], vegetarian and vegan)
- 2/3rds cup soft brown sugar
- 1/4 cup granulated sugar
- 2/3rds cup sunflower oil
- 1/4 cup oat milk
- 1 1/2 tbsp cornflour
- 1 tsp vanilla essence
- 1 3/4 cups plain flour
- 2 tbsp cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup sprinkles
– Preheat the oven to 160 Degrees Centigrade/Gas mark 3
– Lightly grease two baking sheets
– Whisk together the oil, oat milk, sugars, vanilla and cornflour. It will combine to form a smooth caramel.
– Sift in the flour, cocoa, bicarb and salt. Mix well.
– Fold in the sprinkles
– Roll into walnut sized balls, place slightly apart on the baking sheets and flatten a little.
– Bake for 10 minutes
– Let cool on the baking sheets for a few minutes before moving to a wire rack.