If you’ve ever dreamed of biting into a cookie that’s rich, chocolaty, and packed with colorful sprinkles—without worrying about gluten or dairy—then this recipe is your new obsession. These cookies are chewy, decadent, and sprinkled with joy (literally!). The chocolate flavor is deep and satisfying, the texture is soft and tender, and the rainbow sprinkles on top bring that playful touch we all secretly crave. Trust me, this one’s a game-changer—you’ll want to make a double batch just to keep some hidden for yourself.

Why You’ll Love This Recipe

These cookies aren’t just delicious; they’re versatile, easy, and downright fun to bake. Here’s why they deserve a spot in your baking rotation:

Versatile: Perfect for holidays, birthday parties, after-school snacks, or even a cozy night in with tea or coffee.

Diet-Friendly: Gluten-free and dairy-free without sacrificing any flavor or texture—everyone can enjoy them.

Quick and Easy: Straightforward steps that even beginner bakers can follow. Melt, mix, scoop, and bake—you’re done!

Customizable: Swap sprinkles for chocolate chips, nuts, or dried fruit. Adjust sweetness or add a pinch of cinnamon or espresso powder to elevate the flavor.

Crowd-Pleasing: Kids, adults, and even picky eaters will love them. Chewy, chocolatey, and colorful—what’s not to love?

Recipe Origin

Chocolate sprinkle cookies are a modern twist on classic chocolate cookies, taking inspiration from the joy of rainbow sprinkle-topped treats we all loved as kids. This recipe adapts that nostalgic favorite to be both gluten-free and dairy-free, proving that delicious cookies don’t need dairy or wheat to make your taste buds sing.

Kitchen Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

Ingredients in Chocolate Sprinkles Cookies (Gluten-Free, Dairy-Free)

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Here’s why each ingredient matters and how it contributes to these indulgent cookies:

Gluten-Free 1-to-1 Baking Flour: A reliable base that ensures soft, chewy cookies without the gluten. Bob’s Red Mill 1-to-1 flour is perfect for maintaining texture and structure.

Granulated Sugar: Sweetens the dough and helps create that subtle chewiness in the cookie.

Raw Cacao Powder: Gives the deep chocolate flavor that makes every bite irresistible.

Dark Chocolate Chips, Dairy-Free: Melted into the dough for rich, creamy pockets of chocolate throughout.

Plant-Based Butter: Provides richness and helps achieve a tender, chewy texture without dairy.

Egg: Binds the dough and contributes to the cookies’ structure and softness.

Vanilla Extract: Adds warmth and depth of flavor, enhancing the chocolate.

Baking Powder & Baking Soda: Leavening agents that ensure the cookies rise properly and remain soft in the center while slightly crisp around the edges.

Kosher Salt: Balances sweetness and enhances the chocolate flavor.

Rainbow Sprinkles: The final touch that makes these cookies fun, festive, and visually irresistible.

Instructions

Let’s bake these delicious cookies step by step:

Preheat Your Oven: Preheat your oven to 350°F (175°C). Lining a baking sheet with parchment paper or a silicone baking mat will prevent sticking and help cookies bake evenly.

Combine Dry Ingredients: In a mixing bowl, whisk together the gluten-free flour, cacao powder, baking powder, baking soda, and kosher salt. This ensures even distribution and a uniform cookie texture.

Mix Wet Ingredients: In a separate bowl, beat together the softened plant-based butter and granulated sugar until creamy and fluffy. Add the egg and vanilla extract and mix until fully incorporated.

Incorporate Chocolate: Melt the dairy-free chocolate chips and fold them into the wet mixture. This step creates rich, chocolatey pockets in every bite.

Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until a soft, uniform cookie dough forms. Avoid overmixing to keep the cookies tender.

Add Sprinkles: Gently fold in the rainbow sprinkles. Don’t overdo it—just enough to add color and fun.

Scoop Cookies: Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake to Perfection: Bake for 10–12 minutes, until the edges are set but the centers remain soft. The cookies will continue to firm up slightly as they cool.

Cooling: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This prevents breaking and allows the centers to set perfectly.

Serve and Enjoy: Enjoy warm with a glass of dairy-free milk or let them cool completely for chewy, chocolatey perfection.

Nutrition Facts

Servings: 12–16 cookies
Calories per serving: ~180–200 (depending on size)
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

How to Serve Chocolate Sprinkles Cookies (Gluten-Free, Dairy-Free)

With Drinks: Pair with coffee, tea, or dairy-free milk for a classic snack.
Dessert Platter: Combine with other cookies and treats for a colorful dessert table.
Gifting: Wrap in parchment paper or cookie tins for a thoughtful homemade gift.
As a Treat: Perfect for after-school snacks, parties, or cozy nights in.

Make-Ahead and Storage Tips

• Store baked cookies in an airtight container at room temperature for up to 4 days.
• Freeze unbaked cookie dough in scoops; bake directly from frozen with an extra 1–2 minutes in the oven.
• Baked cookies can be frozen for up to 2 months. Thaw at room temperature before serving.

Variations to Try

• Chocolate Explosion: Add mini chocolate chips for even more melty pockets.
• Nutty Twist: Fold in chopped almonds, walnuts, or pecans.
• Flavor Boost: Add a teaspoon of instant espresso powder to intensify chocolate flavor.
• Fun Sprinkles: Try holiday-themed sprinkles or chocolate pearls for special occasions.

Additional Tips

• Use room-temperature plant-based butter for easier mixing.
• Don’t overbake; gluten-free cookies set quickly but can dry out if left too long.
• Freshly melted chocolate gives the best texture and richness.
• Allow cookies to cool slightly before moving—they’re soft and delicate straight from the oven.

FAQ Section

Q1: Can I make these cookies vegan?
A1: Yes, replace the egg with a flax or chia egg (1 tbsp seed + 3 tbsp water, let sit 5 minutes).

Q2: Can I use another gluten-free flour blend?
A2: Absolutely, but 1-to-1 blends with xanthan gum work best for texture.

Q3: Can I use chocolate chunks instead of chips?
A3: Yes! Chunks create pockets of gooey chocolate in every bite.

Q4: Can I substitute the plant-based butter?
A4: Yes, coconut oil or margarine works, but may slightly change flavor.

Q5: Can I add nuts?
A5: Sure! Walnuts, pecans, or almonds complement the chocolate beautifully.

Q6: How do I keep cookies soft?
A6: Bake until just set in the center, and store in an airtight container at room temperature.

Q7: Can I double the recipe?
A7: Yes! Just bake in batches to avoid overcrowding the baking sheet.

Q8: Can I use different sprinkles?
A8: Absolutely, choose any color or shape for fun customization.

Q9: How do I prevent cookies from spreading too much?
A9: Chill the dough for 15–20 minutes before baking if needed.

Q10: Can I make mini cookies?
A10: Yes! Reduce baking time slightly (8–10 minutes) for smaller bites.

Conclusion

Chocolate Sprinkles Cookies (Gluten-Free, Dairy-Free) are the ultimate indulgence without the guilt. They’re soft, chewy, chocolatey, and fun—all rolled into one vibrant, rainbow-sprinkled package. Whether for dessert, gifting, or a cozy treat at home, these cookies prove that gluten-free and dairy-free baking can be just as satisfying as the classics. So preheat your oven, melt that chocolate, and get ready to enjoy cookies that bring joy with every bite.

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