Chocolate Sprinkles Cookies (Gluten-Free, Dairy-Free)
These gluten-free and dairy-free chocolate sprinkles cookies are rich, chewy, and ultra chocolatey.
Ingredients
- 1 cup1 cup1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
- 1 cup1 cup1 cup Granulated White Sugar
- .5 cup.5 cup.5 cup Raw Cacao Powder
- 1 cup1 cup1 cup Dark Chocolate Chips, Dairy-Free, melted
- .75 cup.75 cup.75 cup Plant Based Butter, softened
- 111 Egg, Large
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 tsp1 tsp1 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Kosher Salt
- 1 cup1 cup1 cup Sprinkles, Rainbow
![](https://foodsocial.io/wp-content/uploads/2023/02/extra-bitter-sweet-dark-chocolate-chips.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-baking-soda.png)
![](https://foodsocial.io/wp-content/uploads/2024/04/color-kitchen-foods-rainbow-sprinkles.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Line two large baking sheets with parchment paper and preheat oven to 350˚.
- In the microwave safe medium bowl, microwave 1/2 cup of dairy-free dark chocolate chips for 30 second increments until melted. Set aside and let cool.
- In the other medium bowl, whisk together flour, baking powder, and baking soda until the baking powder and baking soda are evenly distributed. Set aside.
- In the large bowl, combine white sugar, softened vegan butter, vanilla extract and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
- Once cooled, add the melted dark chocolate to the wet ingredients and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until thoroughly combined. Fold in the remaining chocolate chips from the bag.
- Pour sprinkles into a small bowl. Gently roll 1-2 tablespoons of cookie dough into a ball and roll half the ball in the rainbow sprinkles. Place onto lined baking sheet with the non-sprinkle side facing down. Repeat with remaining batter, placing the balls of dough 2-3 inches apart.
- Bake at 350˚ for 7-8 minutes until the cookies spread and the middle looks cooked. (Do not bake for longer than 10 minute because the sprinkles will burn)
- Let cool for 10-15 minutes and enjoy!
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One response to “Chocolate Sprinkles Cookies (Gluten-Free, Dairy-Free)”
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These look delicious!