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. this measurement if for the chocolate chips before melting.
- 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 until close to room temperature.
- 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!