These gluten-free dairy-free chocolate sprinkle cookies are chewy, chocolatey, and full of color. The dairy-free dark chocolate chips add a rich chocolatey flavor that cannot develop from just cacao powder alone and the addition of both melted and regular dairy free chocolate chips takes these cookies to the next level. These cookies are ready to eat in under an hour and make the perfect vessel for an ice cream sandwich. Make this gluten-free dairy-free cookie recipe for your next birthday celebration or for when you want to amp up your chocolate craving!
What you need to make these Chocolate Sprinkle Cookies:
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Equipment
- 2 Large baking sheets
- Parchment Paper
- Large Mixing Bowl
- Medium Mixing Bowl
- Microwave-Safe Medium Bowl
- Cup Measurements
- Tablespoon & Teaspoon Measurements
- Rubber Spatula
- Whisk
- Small Bowl
Ingredients:
- 1 Cup Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Granulated White Sugar
- ½ Cup Cacao powder
- 1 Bag Dairy-Free Dark Chocolate Chips melted
- ¾ Cup Plant-based Butter softened
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Kosher Salt
- 1 Cup Rainbow Sprinkles
How to make gluten-free dairy-free chocolate sprinkle cookies:
- 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!
Servings: 24 cookies
Equipment
Ingredients
- 1 Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Granulated White Sugar
- ½ Cup Cacao powder
- 1 Cup Dairy-Free Dark Chocolate Chips melted
- ¾ Cup Plant-based Butter softened
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Kosher Salt
- 1 Cup Rainbow Sprinkles
Instructions
- 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!
Nutrition
Serving: 2cookies
Tried this recipe?Let us know how it was!