These gluten free Chocolate Sprinkle Cookies are so easy to make in one bowl with pantry staples. The result is a soft, chocolatey cookie with a sweet outside.
I love gluten free cookie recipes that are super easy to make with no special flour mixes needed. Sometimes I need simple!
When I'm trying to keep it easy I always use Bob's Red Mill 1 to 1 Gluten Free Baking Flour. It has everything included so no need to worry about adding anything extra. I find that it works well and doesn't let me down.
Ingredients for Gluten Free Chocolate Sprinkle Cookies
- gluten free flour - I use Bob's Red Mill 1 to 1
- Kosher salt
- baking powder
- cocoa powder (the best!)
- granulated sugar
- vegetable oil
- pure vanilla extract - you can also use almond extract
- rainbow sprinkles - make sure they are gluten free if needed
How to Make Gluten Free Chocolate Sprinkle Cookies
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Whisk the flour, salt, and baking powder together in a medium bowl.
- In an electric mixer, stir together the sugar, oil, and cocoa powder.
- Add the dry ingredients and mix well. The batter will be sticky but you can chill it in the fridge for 30 minutes if needed.
- Roll the dough into 1-inch balls using a small ice cream scoop and drop into a bowl of sprinkles. Press gently to help them stick.
- Bake for about 12 minutes then let them cool on the cookie sheet. Store in a plastic container with a tight-fitting lid for 3-5 days.
Expert Tips for Making Gluten Free Chocolate Sprinkle Cookies
- The dough will be sticky when you roll it into balls. You can also place it in the fridge for about 30 minutes to help with the rolling.
- Make sure to preheat your oven and put your cookies on the middle rack. I usually cook one pan at a time.
- I prefer to use parchment paper to line my cookie sheets instead of cooking spray and it makes for easy cleanup.
Looking for More Christmas Dessert Recipes?
- Chocolate Crinkle Cookies
- Gluten Free Chocolate Thumbprint Cookies
- Creamy Chocolate Peppermint Cups
- Gluten Free Seven Layer Bars
- Peppermint Puppy Chow
Chocolate Sprinkle Crinkle Cookies
These gluten free Chocolate Sprinkle Cookies are so easy to make in one bowl with pantry staples. The result is a soft, chocolatey cookie with a sweet outside.
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Servings: 12
Ingredients
- 1 cup Bob's Red Mill 1 to 1 Gluten Free Flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup Rodelle Organic Cocoa Powder
- ¾ cup sugar
- ⅓ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup sprinkles
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk the flour, salt and baking powder together in a medium bowl.
- In an electric mixer, stir together the sugar, oil and cocoa powder.
- Add the dry ingredients and mix well. The batter will be sticky but you can chill in fridge for 30 minutes if needed.
- Roll the dough into 1 inch balls and drop into a bowl of sprinkles. Press gently to help them stick.
- Bake for about 12 minutes then let them cool on the cookie sheet. Store in a plastic container for 3-5 days.
Nutrition
Calories: 112kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 108mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Calcium: 29mg | Iron: 1mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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