Ok hear me out.
I don't follow a vegan diet at all (I love ice cream too much!) but every once in a while I'll experiment.
I love creating vegan recipes that taste amazing and leave people in shock when I tell them their food is vegan.
My husband, included.
And let me tell you, he LOVED these vegan rainbow chocolate chip cookies.
In fact, he ate two whole cookies before I told him they were vegan.
After I surprised him, his response was, "I never would've guessed. They're so good!"
My point exactly.
For a full list of ingredients and measurements, see the recipe card at the bottom of the post.
If you need another option for rainbow chocolate chips, these are the only other brand I could find. If the rainbow part doesn't matter to you but you want to keep these cookies vegan, I recommend Enjoy Life vegan chocolate chips, either the mini white chips or the semi-sweet chocolate chips.
Mix in some vegan rainbow sprinkles for an extra boost of color!
Use this natural food coloring to make the cookies different colors. The food coloring I linked gets its natural flavor and rainbow-bright hues from plants rather than artificial ingredients.
Step 1: set up. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
Step 2: prepare the flax eggs. Whisk the flaxseed with water, then set in the fridge for 5 minutes while you prepare the rest of the wet ingredients.
Step 3: cream the wet ingredients. In a large bowl (with an electric mixer) or stand mixer, cream together the butter and sugars for 2-3 minutes until light and fluffy. I like to start on low speed for 5-10 seconds, then increase the speed to medium high. Beat in the flax eggs and vanilla extract until smooth, about another minute.
Step 4: sift the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. If you can, use a sieve to incorporate them into the wet ingredients, but this won't make or break the cookies.
Step 5: combine all ingredients. Add in the dry ingredients and mix until just combined. Use a spatula to gently fold in the rainbow chocolate chips.
Step 6: scoop and bake. Use a 2 tablespoon cookie scoop to portion out 5 cookie dough balls per baking sheet. Bake for 11-12 minutes until the edges are crispy, the center is slightly under-baked, and the top is almost golden brown. Allow the cookies to cool on the pan for 5 minutes, then transfer to a cooling rack.
Unfortunately not. I couldn't find vegan rainbow chips that also had no refined sugar in them. These chips that I found are the first dye-free baking chips I've seen and that made me happy! They do use organic cane sugar, though.
Yes! Just use a high quality 1:1 gluten free all purpose flour. I recommend Bob's Red Mill. They are my go to for all high quality baking ingredients!
Rainbow chocolate chip cookies are chocolate chip cookies with rainbow chips instead of regular chocolate chips. Italian rainbow cookies, als
Click here for a vegan Italian rainbow cookies recipe.
Can I make the cookie dough edible cookie dough?
Yes! Since there's no egg or egg yolk, all you need to do is heat treat your flour. If you don't want to make a flax egg, just use a tablespoon or two of non-dairy milk.
After making these vegan chocolate chip cookies, I'm thinking I need some more vegan cookie recipes for the blog! They're thinner and crispier than I normally make my cookies, but they're so yummy, especially with a sprinkle of sea salt on top!
Be sure to leave a star rating and review if you try these cookies so other readers know how you liked them!
These vegan Rainbow Chocolate Chip Cookies are the healthy version of a Subway rainbow cookie. They have crispy edges, chewy centers, and colorful chocolate chips. You'll love this multi colored cookie recipe more than chocolate chip cookies!
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