♫ Listening to: Pallet Town by Free Throw ♫
These vegan rainbow cookies are easy to make and packed full of chocolate chips for extra yumminess. They’re not only delicious, but also instagrammable. Your friends and family will love taking selfies with these cookies while they gobble them up. If you want to be the life of the next party, bring these cookies to your next baby shower, picnic, or potluck.
See the Substitutions section below for alternatives to these ingredients.
This rainbow cookies recipe makes 30-36 small cookies or 18-20 large cookies.
Rainbow Chocolate Chip Cookies Ingredients
- 2 cups (240g) flour (I buy organic unbleached all-purpose flour)
- 1 teaspoon (4g) baking powder (I buy non-aluminum)
- ¾ teaspoon (4-5g) baking soda
- ¼ teaspoon (1-2g) salt
- 1 cup (215g) raw, vegan, or organic sugar*
- 1 ¼ cups (200g) chocolate chips (if you use mini chocolate chips, use only 1 cup, or 180g)
- ½ cup (120g) safflower oil
- ¼ cup (60g) water
How to Make Rainbow Chocolate Chip Cookies
prep time: 30 min | bake time: 10 min per tray
Make the dough up to 3 days ahead of time and chill it in the fridge until you’re ready to bake. This cookie dough will stay good in the fridge for at least a week, but sometimes mine has lasted 2-3 weeks.
Sift and whisk together the following ingredients in a large bowl: 2 cups (240g) flour, 1 teaspoon (4g) baking powder, ¾ teaspoon (4-5g) baking soda, 1 cup (215g) sugar, and ¼ teaspoon (1-2g) pink sea salt (optional).
Add 1 ¼ cups (200g) vegan chocolate chips and mix in. If you use mini chocolate chips, use only 1 cup (180g). If you want to know how to make rainbow cookies without chocolate chips, all you have to do is skip this step where you add vegan chocolate chips and follow the rest of the directions normally. (Why anyone would want cookies without vegan chocolate chips is beyond me, but I’m not here to judge.)
Weigh or measure the ingredients and divide as equally as possible into 5 bowls. Mine weighed 680g, so when I divided it into 5 bowls, I had 136g per bowl.
Add 24g of oil into each bowl (I divided 120g by 5 to get that number). You can use measuring spoons if you don’t have a kitchen scale (½ cup oil = 24 teaspoons, divided by 5 = 5 teaspoons) and add 5 teaspoons of oil to each bowl.
Measure 12 grams of water (I divided 60g by 5 to get that number) and add your first color of vegan food coloring to the water (and mix it up). You can use measuring spoons if you don’t have a kitchen scale (¼ cup = 12 teaspoons, divided by 5 = around 2 ½ teaspoons) and measure out around 2 ½ teaspoons of water. I used 5 wilton gel colors that I already had (rose, orange, leaf green, sky blue, and violet), but if you don’t already have gel colors, you can buy the wilton multi color pack of gel food colors to save money.
Mix until you can no longer see any dry ingredients.
Repeat with 4 more colors of vegan food coloring until you have 5 bowls of different colored cookie dough.
At this point, you can either cover the cookie dough and leave in your fridge until you’re ready to bake cookies. Or, you can bake the rainbow cookies right away by following the next set of instructions.
Preheat the oven to 350º.
Line 2 cookie sheets with parchment paper for easier cleanup or use a baking stone if you have one.
Grab a pinch of each color of cookie dough and roll it into a cookie dough ball if you’re doing this by hand, or use a cookie scoop. I used a 1.5 inch mini cookie dough scoop so I could make more cookies and they would bake faster. (I’m all about using less electricity whenever possible.)
Set cookie dough balls on the cookie sheets or baking stones, leaving space in between them for the cookies to expand.
Repeat until the cookie sheets are filled. If you prefer to have different colored cookies where each cookie is its own color, you can do that instead of my method. I’ve done it both ways, and both look super cute.
Bake at 350º for 10-14 minutes. The length of time you bake them depends on how soft/crispy you like your cookies and how big you made your cookie dough balls. If you use a 1.5 inch mini cookie dough scoop like I did with the cookies pictured here, you should only bake them for 10 minutes.
Here’s what the inside of the colored cookies looks like.
If you make this recipe, snap a pic, post to instagram, and tag me @vegandollhouse. I love to see your creations! You can also message me through instagram or email me if you have any questions about the recipe.
Here’s a video of me scooping the cookie dough.
- I recommend using safflower, sunflower, or coconut oil for baking cakes because those oils are made for high heat, which helps you avoid transfats. However, you can use any other oil such as vegetable oil, canola oil, grapeseed oil, etc. People even make cakes with olive oil, but I don’t recommend it.
- To make these cookies gluten-free, just replace the all-purpose flour with a gluten-free flour blend.
- For the sugar in this rainbow cookie recipe, you can use any number of sugars, as long as they’re vegan: brown sugar, sucanat, coconut sugar, raw sugar, organic sugar, or demurara. If you’re not sure if your sugar is vegan, you can contact the company and ask, but basically, just avoid conventional white sugar or granulated sugar, and you should be ok.
- I used wilton gel colors for this recipe, but you can find an entire list of vegan food coloring here.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic (or non-GMO) version is the only way to ensure that the item is vegan.