Chocolate Sprinkle Cookies
These chocolate sprinkle cookies are chewy with crisp edges, coated in rainbow sprinkles and completely gluten free! They’re made in one bowl and the perfect after dinner sweet treat.
I’m on board for pretty much any dessert that has sprinkles in it or on it. These chocolate sprinkle cookies satisfy your chocolate craving but are still more fun to make than a simple chocolate cookie. These are the chocolate version of my gluten free funfetti sugar cookies with a super chewy center, crisp edge and perfect bite from the sprinkles coating the outside.
These cookies are fluffy yet fudgy, perfectly sweet and so easy to make! They’re gluten free (of course), dairy free friendly and made with simple, pantry staple ingredients you probably already have on hand! If you love this recipe, try my gluten free crumbl cookies or chocolate chip snickerdooles next!
Quick tips
- You can use regular rainbow sprinkles here (like the type you’d use in a funfetti vanilla cake) or nonpareils which is what I used. You can also use chocolate sprinkles if you prefer to keep this a strictly chocolate recipe!
- Chilling the dough is very important to ensure these gluten free chocolate sprinkles cookies don’t spread too much too soon while baking. Please don’t skip this step!
How to make chocolate sprinkle cookies
In a medium mixing bowl or bowl of a stand mixer, add the softened butter, brown sugar and white sugar. Cream together with an electric mixer for about 30 seconds.
Add in the egg, egg yolk and vanilla. Mix to combine.
Add in the flour, cocoa powder, baking soda and salt- making sure to spoon and level the flour and cocoa powder to measure, don’t scoop from the container. Beat to combine.
Mix in two tablespoons of the sprinkles. Set the dough in the fridge to chill for 30 minutes. The dough will be too sticky to scoop and roll right now so we want to scoop after chilling. Preheat the oven to 350 degrees Fahrenheit.
Prepare two baking sheets with parchment paper and set aside. Once the dough has chilled, use a roughly 1 1/2 to 2 tablespoon cookie scoop and scoop into balls, then roll in the sprinkles, using a little bit of force to press the sprinkles into the dough.
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Place on the prepared baking sheets, leaving enough room for spreading. Bake for 11-14 minutes or until the cookies have spread and have started to crackle on the top a bit. They will continue to set as they cool. Use a round cookie cutter to scoop around the edges as soon as they come out of the oven to create perfect circles. Let cool, then enjoy!
Ingredients & swaps
Flour. These gluten free chocolate cookies use gluten free all purpose flour. Be sure to use a blend with xanthan gum! I used the Bob’s Red Mill 1:1 Baking Flour.
Cocoa. Key for that chocolate flavor! You can use dutch processed or regular cocoa powder here.
Butter. You can use either regular dairy butter or dairy free butter such as Earth Balance. I do not recommend coconut oil for the best flavor.
SUGAR. A mix of white and brown sugar will give these the perfect chewy texture and rich flavor. I don’t recommend any swaps here.
EGGS. You need one large egg plus one egg yolk for this recipe which will help bind all ingredients together an give that chewy texture. Unfortunately, the eggs are a key ingredient in this recipe and I don’t recommend leaving them out or using an egg substitute to make these vegan. You can try my vegan chocolate cookies instead!
How to store
Once prepared, these gluten free chocolate sprinkles cookies will keep for abut 3-5 days at room temperature. Just let them cool completely, then transfer to an air tight container and store at room temp.
You can also freeze them after baking. Again, let cool, then place in a freezer safe bag and freeze for up to 1 month. Reheat in the oven at 300 until warm through the center.
Gluten free cookie recipes to try next!
- Gluten Free Brownie Cookies
- Marble Chocolate Chip Cookies
- Almond Flour Sugar Cookies
- Gluten Free Peanut Butter Cookies
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Chocolate Sprinkle Cookies
by: claire cary
Equipment
Ingredients
- ½ cup unsalted butter softened/room temperature
- ⅔ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 ⅛ cup gluten free all purpose 1:1 baking flour 1/8 cup = 2 tablespoons
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sprinkles Divided
Instructions
- In a medium mixing bowl or bowl of a stand mixer, add the softened butter, brown sugar and white sugar. Cream together with an electric mixer for about 30 seconds.
- Add in the egg, egg yolk and vanilla. Mix to combine.
- Add in the flour, cocoa powder, baking soda and salt- making sure to spoon and level the flour and cocoa powder to measure, don’t scoop from the container. Beat to combine.
- Mix in two tablespoons of the sprinkles. Set the dough in the fridge to chill for 30 minutes. The dough will be too sticky to scoop and roll right now so we want to scoop after chilling.
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare two baking sheets with parchment paper and set aside. Once the dough has chilled, use a roughly 1 1/2 to 2 tablespoon cookie scoop and scoop into balls, then roll in the sprinkles, using a little bit of force to press the sprinkles into the dough.
- Place on the prepared baking sheets, leaving enough room for spreading. Bake for 11-14 minutes or until the cookies have spread and have started to crackle on the top a bit. They will continue to set as they cool. Use a round cookie cutter to scoop around the edges as soon as they come out of the oven to create perfect circles.
- Let cool, then enjoy!
Notes
Comments
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