These Chocolate Sprinkle Cookies are thick, soft and chewy! If that wasn't enough, they’re rich, decadent and loaded with rainbow sprinkles! These dark chocolate cookies get their color from two types of cocoa powders; they're a wonderful chocolate take on regular funfetti cookies!! Best yet, they’re also gluten free, nut free, eggless and easily dairy free (vegan)!
These Chocolate Sprinkle Cookies stay soft for days...even without any eggs! Many eggless cookies have a tendency to dry up but not these! The sprinkles on top give them a nice little crunch, creating the perfect contrast, like in my Funfetti Cookies! This recipe makes 6 large or 12 small cookies and only requires 15 minutes of chill time! They cannot get any easier! For a recipe with zero chill time, check out my Chocolate Chocolate Chip Cookie Bars.
For more dark chocolate cookie recipes, try Dark Chocolate Sugar Cookies, Chocolate Marshmallow Cookies, Eggless Chocolate Cookies and Double Chocolate Brownie Bites.
Reasons to Love These Chocolate Sprinkle Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- The cookies are thick, soft, chewy and loaded with rainbow sprinkles!
- Small Batch- This recipe only makes 6 delicious treats just like my Small Batch Brownies!
- Rainbow Sprinkles- These cookies are loaded and topped with rainbow sprinkles like in my Sprinkle Sugar Cookies!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Vegan Baking Stick/Butter- Only use room temperature. If you use melted, the cookies will spread too much while baking.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use brown sugar instead of granulated for added moisture like in my Chocolate Blossom Cookies.
- Rainbow Sprinkles- Make sure to use gluten free/nut free/vegan if you want this recipe allergy friendly.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your sprinkles to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use ½ packed cup plus 2 tablespoons of regular flour (84 grams plus 2 tablespoons).
- Make sure to also use packed cups of cocoa powder (29 grams).
- You still need to chill the dough due to the lack of eggs.
For Thin Cookies with Crispy Edges
- Use ½ teaspoon baking soda instead of baking powder.
- Add ½ tablespoon molasses with the wet ingredients.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 13 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Sprinkle Cookies
Here are the step by step instructions to make these cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, both cocoa powders, baking powder and salt.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the butter and dark brown sugar together until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
Slowly beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 5: Add in the Dry Ingredients, Sprinkles and Chill
With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
Fold in ½ cup plus 2 tablespoons of rainbow sprinkles using a spatula. Freeze for 30 minutes.
Step 6: Scoop the Dough and Add Additional Sprinkles
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 6 scoops.
Pour the additional 2 tablespoons of sprinkles into a small bowl or on a plate. Press the tops of the dough balls into the sprinkles.
Step 7: Bake and Cool
Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 15 minutes.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool, the cookies will break apart into a giant mess.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cookies too dry and bitter.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Chill the Dough- If you don’t chill the dough in the freezer for 15 minutes, the cookies will spread and be flat and thin.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a cookie spatula to push them back into a circle shape. This also makes them thicker.
Recipe FAQs
Yes; you can make the cookie dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until completely frozen. Once frozen, store the dough balls in a zip top bag for 1 month. When ready to use, bake at the same temperature for 18-19 minutes instead of 15.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most eggless and gluten free cookies, they stay fresh for several days!
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Storing: Once the cookies have cooled, store them in an airtight container at room temperature for up to 2 days.
If you want them warm, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 18-19 minutes instead of 15.
More Sprinkle Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Chocolate Sprinkle Cookies
Ingredients
- ½ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free flour with xanthan gum mixed in)
- ¼ cup cocoa powder (I use 2 tablespoons Dutch or Natural Unsweetened and 2 tablespoons Dark)
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons water
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons dark brown sugar , packed
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup plus 2 tablespoons rainbow sprinkles
Instructions
- In a medium bowl, whisk together the ½ cup plus 2 tablespoons multipurpose gluten free flour, ¼ cup cocoa powder, ½ teaspoon baking powder and ¼ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 1 rounded tablespoon cornstarch and the 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ¼ cup unsalted butter and the ½ cup plus 2 tablespoons dark brown sugar until soft and creamy. About 2 minutes.
- Slowly beat in the cornstarch water, the 2 tablespoons milk and the ½ teaspoon pure vanilla extract until fully combined. It will appear chunky. That’s normal.
- With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.
- Fold in ½ cup plus 2 tablespoons of rainbow sprinkles using a spatula.
- Pop the entire bowl of dough, uncovered, in the freezer for 15 min.
- In the meantime, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Using a large cookie scoop, make 6 scoops with the dough. (I use a 2 ounce cookie scoop).
- Pour the additional 2 tablespoons of sprinkles into a small bowl or on a plate. Press the tops of the dough balls into the sprinkles.
- Place the balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
- Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool, the cookies will break apart into a giant mess.
Jill says
this is such an easy recipe to get delicious cookies on the table in no time. I actually used APF and eggs as I don't have those allergies and they turned out great. A perfect cross between a cookie and a brownie. can't wait to try some of your other recipes for my loved ones who have allergies! thx for sharing!
Lee says
So glad it worked out with eggs and AP flour!! Thanks so much!
Blimey says
if the flour doesn't have xanthan gum in it... hiw much should I put in?
Thank you for all ur DELICIOUS RECIPES 😋
Lee says
Thank you! Typically you would add 1/4 teaspoon per 1 cup of flour. Hope that helps!
Jennife says
These cookies are amazing! Chocolate perfection in a small batch so I can indulge without going overboard. Looking forward to trying out more recipes in the future!
Lee says
Thank you so much!!!!
John says
This cookie was such a hit! so delicious and chocolatey! Wow!
Lee says
Thanks!