Directions

1

In a bowl, beat together the vegan butter, brown sugar and white sugar with an electric mixer for 3 minutes.

2

Add plant milk and vanilla extract and beat for 1 minute. Set aside.

3

In another bowl, combine the flour, baking soda, baking powder and salt.

4

Add the flour mixture and the rainbow sprinkles to the butter mixture and mix well.

5

Refrigerate the batter for 30 minutes.

6

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

7

Using a 3-tbsp (45 ml) ice cream scoop, spoon five to six balls of dough on each baking sheet, spacing them out evenly and pat them down with a spatulla.

8

Bake for 12 to 15 minutes or until lightly browned all over.