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)!
In a medium bowl, combine the gluten free flour, both cocoa powders, baking powder and salt. Whisk to combine.
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.
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the vegan baking stick or butter and the dark brown sugar until soft and creamy. About 2 minutes.
Slowly beat in the cornstarch water, the milk and the vanilla 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.
For the cookies, use an ice cream scoop or a large cookie scoop to scoop the batter. There should be 6 scoops of dough.
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 dough balls onto the parchment lined baking sheet. Make sure to space each scoop 3-4 inches apart.
Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13-15 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.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches.Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan sprinkles. All Purpose Flour: I cannot test this due to celiac disease, but use ½ cup plus 2 tablespoons of packed regular flour (84 grams plus 2 tablespoons), use packed cups of cocoa powder (29 grams).For Thin Cookies with Crispy Edges: Use ½ teaspoon baking soda instead of baking powder and add ½ tablespoon unsulphured molasses to the wet ingredients. Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if you want them warm and gooey.Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.