Description
These Chocolate Sprinkles Cookies are rich, chocolatey, and perfectly chewy, made gluten-free and dairy-free. Topped with colorful rainbow sprinkles, they’re a fun and festive treat for any occasion.
Ingredients
Units
Scale
Cookies:
- 1 cup gluten-free 1-to-1 baking flour (Bob's Red Mill)
- 1 cup granulated white sugar
- 1/2 cup raw cacao powder
- 1 cup dark chocolate chips, dairy-free, melted
- 3/4 cup plant-based butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup rainbow sprinkles
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together plant-based butter, melted dairy-free chocolate, and sugar until smooth. Add egg and vanilla extract, mixing until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together gluten-free flour, cacao powder, baking powder, baking soda, and salt.
- Make Dough: Gradually fold dry ingredients into the wet mixture until fully incorporated. Gently fold in rainbow sprinkles.
- Form Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes, until cookies are set but still soft in the center.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra chocolate flavor, add a few extra dairy-free chocolate chips on top before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Make sure to use gluten-free flour labeled as 1-to-1 for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg