Chocolate Sprinkle Cookies (Gluten Free)

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

1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Whisk the flour, salt, and baking powder together in a medium bowl.
3. In an electric mixer, stir together the sugar, oil, and cocoa powder.
4. 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.
5. 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.
6. 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

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: christmas cookies

Total Time: 20 minutes minutes

Servings: 12

Calories: 112kcal

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

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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

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