Preheat oven to 350* F. Line 2 cookie sheets with parchment.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
In a large bowl, combine sugar, non dairy milk, canola oil, vinegar or lemon juice and vanilla. Whisk well.
⅔ Cup Granulated Sugar, ⅔ Cup Non Dairy Milk, ⅓ Cup Canola Oil, 1 ½ teaspoon Vanilla Extract, 1 ½ teaspoon White Vinegar or Lemon Juice
Add the dry ingredients into the wet ingredients and whisk until combined.
Add the sprinkles and using a spatula, fold them in until they are distributed.
3 tablespoon Rainbow Sprinkles
Using a cookie scoop, scoop the batter onto prepared trays with at least 2 inches of room between each cookie.
Bake in a 350* oven for 12-15 minutes or until a toothpick inserted into the center of a cookie comes out clean.
Allow to cool completely.