Chocolate Sprinkles Cookies (Gluten-Free, Dairy-Free) (Edit recipe)

These gluten-free and dairy-free chocolate sprinkles cookies are rich, chewy, and ultra chocolatey.

20 minutes

7 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	180
Fat:	10 g
Carbohydrates:	21 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	111 mg
Fiber:	2 g
Sugars:	9 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 24

Ingredients

1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 cup Granulated White Sugar
.5 cup Raw Cacao Powder
1 cup Dark Chocolate Chips, Dairy-Free, melted
.75 cup Plant Based Butter, softened
1 Egg, Large
1 tsp Vanilla Extract
1 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp Kosher Salt
1 cup Sprinkles, Rainbow

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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!