Soft, chewy, and irresistibly festive, these Peanut Butter Chocolate Chip Funfetti Cookies combine rich peanut butter flavor with gooey chocolate chips and a splash of rainbow sprinkles. Perfect for birthdays, celebrations, or simply brightening an ordinary day, these cookies are a joyful twist on a classic favorite.
Why You’ll Love This Recipe
These cookies are a playful yet wholesome treat with no butter or refined flour. They’re naturally sweetened, gluten-free (with certified oat flour), and incredibly easy to make in one bowl. Whether you’re baking for kids, parties, or indulging in a sweet craving, these cookies offer a soft texture, rich flavor, and a colorful pop in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 cup creamy peanut butter (natural or classic)
1/2 cup maple syrup
1/4 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
1 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (plus more for topping)
2 tablespoons rainbow sprinkles
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the peanut butter, maple syrup, coconut sugar, and vanilla extract until smooth.
- Add oat flour, baking soda, and salt. Mix until a cohesive dough forms.
- Gently fold in the chocolate chips and rainbow sprinkles.
- Scoop dough into balls using a cookie scoop and place on the prepared baking sheet.
- Press extra chocolate chips on top of each dough ball for a polished finish.
- Bake for 10–12 minutes, or until edges are lightly golden but centers remain soft.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Servings and timing
Servings: 12 cookies
Prep Time: 10 minutes
Bake Time: 10–12 minutes
Total Time: 20–22 minutes
Variations
- Nut-Free: Substitute sunflower seed butter for a school-safe option.
- Double Chocolate: Use chocolate peanut butter and swap some oat flour for cocoa powder.
- Extra Crunch: Add chopped peanuts or mini pretzels for texture.
- Vegan Version: This recipe is already vegan as long as your chocolate chips and sprinkles are dairy-free.
- Different Sprinkles: Use holiday-themed or naturally dyed sprinkles for seasonal fun.
- Mini Cookies: Make smaller cookies for bite-sized treats—reduce baking time by 2–3 minutes.
Storage/Reheating
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Refrigeration: Keeps for up to 1 week in the fridge—ideal for meal prep or packed lunches.
Freezing: Freeze unbaked cookie dough balls or baked cookies for up to 2 months. Bake frozen dough directly—just add 1–2 minutes to the baking time.
Reheating: Warm cookies for 5–10 seconds in the microwave for that fresh-from-the-oven feel.
FAQs
Can I use almond butter instead of peanut butter?
Yes, almond butter will work, though the flavor and texture may vary slightly.
Do I have to use oat flour?
Oat flour gives the best texture here, but you can experiment with almond flour or whole wheat flour (adjust moisture as needed).
Are these cookies gluten-free?
Yes, if you use certified gluten-free oat flour.
Can I skip the sprinkles?
Absolutely. They’re just for fun and color; the cookies taste great without them.
What kind of peanut butter should I use?
Both natural and traditional creamy peanut butter work, but avoid overly oily or dry varieties.
Can I reduce the sugar?
You can slightly reduce the coconut sugar, but the maple syrup is needed for texture and moisture.
Will the cookies spread?
They spread slightly. For a flatter cookie, press the dough balls gently before baking.
Can I refrigerate the dough?
Yes. Refrigerating for 30 minutes can make the dough easier to handle, though it’s not required.
Are these cookies suitable for kids?
Yes, they’re made with wholesome ingredients and are a fun, colorful treat.
Can I double the recipe?
Yes, the recipe scales well. Just use two baking sheets or bake in batches.
Conclusion
Peanut Butter Chocolate Chip Funfetti Cookies are the perfect combination of celebration and comfort. With simple ingredients and a playful presentation, these cookies are great for gifting, entertaining, or enjoying with a glass of milk. Wholesome and crowd-pleasing, they bring joy to any occasion—one chewy bite at a time.
Print
Peanut Butter Chocolate Chip Funfetti Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Biscuits au beurre de cacahuète moelleux et épais, débordants de pépites de chocolat fondantes et de vermicelles colorés, parfaitement moelleux avec une touche festive à chaque bouchée.
Ingredients
- 1 tasse de beurre d’arachide crémeux (naturel ou classique)
- 1/2 tasse de sirop d’érable
- 1/4 tasse de sucre de coco ou de cassonade
- 1 cuillère à café d’extrait de vanille
- 1 tasse de farine d’avoine
- 1/2 cuillère à café de bicarbonate de soude
- 1/4 cuillère à café de sel
- 1/3 tasse de pépites de chocolat (plus pour la garniture)
- 2 cuillères à soupe de vermicelles arc-en-ciel
Instructions
- Préchauffer le four à 350 °F (175 °C) et recouvrir une plaque à pâtisserie de papier sulfurisé.
- Dans un grand bol, mélanger le beurre d’arachide, le sirop d’érable, le sucre de coco et l’extrait de vanille jusqu’à consistance lisse.
- Ajoutez la farine d’avoine, le bicarbonate de soude et le sel. Remuez jusqu’à ce que le tout soit bien mélangé.
- Incorporez les pépites de chocolat et les vermicelles arc-en-ciel.
- À l’aide d’une cuillère à biscuits, divisez la pâte en boules et disposez-les sur la plaque de cuisson. Ajoutez quelques pépites de chocolat supplémentaires sur chacune pour un effet boulanger.
- Cuire au four pendant 10 à 12 minutes, jusqu’à ce que les bords soient dorés mais que le centre reste moelleux.
- Laisser refroidir sur la plaque pendant 5 minutes avant de transférer sur une grille.
Notes
- Utilisez des pépites de chocolat sans produits laitiers pour une version entièrement végétalienne.
- Conservez les biscuits dans un récipient hermétique jusqu’à 4 jours.
- Congelez les boules de pâte pour une cuisson ultérieure rapide.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
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