Gummy Tot Sweetie Cookies Recipe

A thick, chunky vanilla sprinkle cookie stuffed full of rainbow vegan jelly sweets!

These cookies are thick and chewy with plenty of rainbow funfetti sprinkles, and instead chocolate chips they’re stuffed full of little vegan gummy tot sweets! These vegan sweets from Freedom Confectionery are the perfect size and they have delicious fruity flavours.

This recipe makes six large cookies. They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Makes 6 large cookies

Cookie ingredients;

240g plain flour

100g soft brown sugar

90g white granulated or caster sugar

4g baking powder

2g baking soda

1/2 tsp vanilla powder

90g vegan block butter

40g cold water

100g vegan gummy tot sweets

Approx. 6-8 tbs rainbow sprinkles

You will also need; a mixing bowl, baking tray, baking paper, spoon or ice cream scoop, small bowl or dish

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How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your cookies do not stick

3. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

4. Add the flour, baking powder, baking soda, vanilla powder and cold water and mix again to make a thick dough

5. Add your gummy tot sweets to the dough and mix through. You can save a couple of sweets to add to the top of each cookie once they’re baked

6. Scoop the dough into six even balls. Each dough ball should weigh around 110g

7. Add the sprinkles to a small bowl or dish, then roll the top of each cookie dough ball in the sprinkles until the top of each cookie ball is completely covered in sprinkles

8. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

9. Put the baking tray with the cookie balls on into the fridge for around 30 minutes to chill.  This is optional, but will help keep your cookies thicker and stop the dough from spreading as much in the oven

10. Bake the cookies for around 12 minutes at 180c until lightly golden

11. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

12. Of you saved some extra sweets, carefully press them into the hot cookies now

13. Leave the cookies on the tray to cool as the cookies will be soft to touch while they are hot

14. Once cooled they are ready to eat!

    
    

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• My sprinkles were from Honeyberry Foods. Use the code clemie10 for 10% off your order at; https://www.honeyberryinternational.com/?ref=30989

• I used Freedom Confectionery gummy tot sweets. Use the code clemievegancake for 10% off your order at; https://freedomconfectionery.com/?srsltid=AfmBOorpVjE3pV0XF8nwiUFCNhFMgfS_3Uo5-qkBtGRkliIp7ZmehMAa

• My vanilla powder is always from Vanilla Mart; https://amzn.to/3NKcmOq

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape