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Chewy Chocolate Sprinkle Cookies

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These Chewy Chocolate Sprinkle Cookies are soft, thick and loaded with rainbow sprinkles! Best yet, they're gluten free, nut free, eggless and can easily be made vegan!

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In a medium bowl, combine the gluten free flour, both cocoa powders, baking powder and salt. Whisk to combine.

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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.

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In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and the dark brown sugar until soft and creamy.

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Slowly beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.

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Slowly beat in the gluten free flour mixture a little at a time until just combined. Scrape down the sides and combine.

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Fold in ½ cup plus 2 tablespoons of rainbow sprinkles using a spatula. Chill in the freezer for 15 min.

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Use an ice cream scoop or a large cookie scoop to scoop the batter. There should be 6 scoops of dough.

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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.

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Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13-15 minutes. Reshape into a circle when hot out of oven.

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Get the complete recipe via the link below!