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
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