chocolate and sprinkles all combined into one warm, chewy yet deliciously soft sprinkle cookie?! heck yeaaaaah! they exist and are SO GOOD. always amazed at the dessert abundance that comes with vegan baking. no eggs, no dairy but pure deliciousness that tastes rich + decadent yet with such better for you ingredients.
all you’re going to need for this recipe are the ingredients, a large mixing bowl, mixing spoon and baking tray. keeping it simple per usual with no fancy kitchen gadgets.
you can leave out the chocolate if you want and just keep the cookies strictly with made with sprinkles. if you omit the chocolate, you could always add frosting to the top! that makes things super fun and festive for a birthday or something.
the sprinkles that i used are from amazon and linked here but Whole Foods has good ones along with the brand supernatural!
as far as the chocolate, i cut one dark chocolate bar into bite size pieces and placed them on top of the cookies before adding more sprinkles. the brand i used is Endangered Species Chocolate and my favorite is the Almonds, Sea Salt + Dark Chocolate.
there’s just enough sea salt in the chocolate that adds a teeny bit of saltiness. since the cookies are not at all on the super sweet side, sprinkling straight up sea salt might be going overboard. you can use any kind of chocolate though, and chocolate chips would be yummy too.
everything you’re going to need:
- almond flour
- gluten free all purpose flour (Trader Joe’s brand)
- baking powder
- organic cane sugar
- dairy free yogurt
- almond extract
- almond butter
- almond milk
- dark chocolate bar
for the creamy dairy free yogurt, i used kite hill creamy and plain unsweetened coconut yogurt.
the sprinkles are from amazon and listed above with a link!
the gluten free flour is from Trader Joe’s and it’s important to use the same mix of gf flours so the results turn out the same.
can’t wait to hear what you think of these cookies! they’re such amazing gems and incredibly easy to make, yay!
Chewy Vegan Chocolate Sprinkle CookiesCourse: DessertDifficulty: Easy
this recipe yield 9 medium large cookies
1.5 cups almond flour
1/2 cup gluten free all purpose flour
1 tsp baking powder
4 tbsp organic cane sugar
1/2 cup creamy dairy free yogurt
3 tbsp very creamy almond butter
4 tbsp unsweetened almond mik
1/4 tsp almond or vanilla extract
- 1/3 cup sprinkles
- 1 dark chocolate bar cut into small pieces
- mix the dry ingredients in bowl and then add in the wet ones.
- stir until a thick dough forms. then, fold in the sprinkles and shape into balls. flatten into cookies and add to a parchment paper linked baking tray. my cookies were medium- large!
- add dark chocolate pieces to the top and bake at 350 degrees for 23 minutes.
- allow the cookies to cool completely. this is very important so they set and don’t fall apart fresh out of the oven.