Chocolate Covered Sprinkle Cookies

Fudgy Chocolate Cookies Coated in Chocolate

These triple chocolate cookies are the perfect holiday recipe to make if you’re a chocolate lover. They aren’t overly sweet but rather have the perfect fudgy texture. This recipe is also vegan, grain, and gluten-free.

Flax eggs: these make the perfect egg replacement in this recipe. If you aren’t vegan, traditional eggs should also work. You could also use any other vegan egg replacement such as a chia egg.

Almond butter: I prefer almond butter in this recipe; however, any nut or seed butter will work. Be sure it is on the runnier side rather than the chunky side. Ideally, you want the only ingredient to be almonds or whatever nut/seed you’re using.

Vegan butter: you can use any vegan butter you prefer. Liquid oil should also work. If you aren’t vegan, you can try normal butter as well.

Sugar: I used coconut sugar to keep the recipe refined sugar free. However, any granulated sugar will work, for example, monk fruit or white sugar.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough from the chocolate.

Cacao powder: I like using cacao powder for the extra nutrients. You can use normal cocoa powder. Be sure it is unsweetened.

Almond flour: I haven’t tested any other flours in this recipe. I like using almond flour to keep the recipe grain and gluten-free.

Chocolate: any chocolate will work. You could omit the chocolate as well and just leave the cookies as is.

Sprinkles: any sprinkles will work. You could also top with whatever you want such as M&Ms or frosting.

Ingredients:

• Flax eggs

• Almond butter

• Vegan butter

• Sugar

• Applesauce

• Baking powder

• Cacao powder

• Almond flour

• Chocolate

• Sprinkles

Recipe:

Makes 6 large cookies or 12 smaller cookies.

• 2 flax eggs

• ¼ cup almond butter

• ¼ cup vegan butter

• 1/3 cup sugar

• 1/3 cup applesauce

• 1 teaspoon baking powder

• 1/3 cup cacao powder

• 1 cup + 1/3 cup almond flour

• 2 cups chocolate

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray. Set aside.

2.    In your mixing bowl create the flax eggs. The ratio for 1 flax egg is 1 tablespoon flaxseed meal to 3 tablespoons water. For this recipe we are using 2, so double this. Mix the flaxseed meal and water and set aside for 5 minutes to allow the mixture to create an egg like texture.

3.    In a separate bowl, melt the butter. After the 5 minutes, add the butter to the flax eggs along with the almond butter, sugar, and applesauce. Stir to combine.

4.    Add in the baking powder, cacao powder, and almond flour. Stir until a dough is formed. Optional: add in ½ cup chocolate chips.

5.    Use a cookie scoop to scoop the dough onto the cookie sheet. Be sure to press the dough flat.

6.    Bake for 10 minutes. Allow to completely cool before removing from the cookie sheet (up to 30 minutes).

7.    Once the cookies are completely cooled, melt your chocolate. Dip each cookie into the chocolate and add the sprinkles on top. Place the cookies in the refrigerator to allow the chocolate to harden.

8.    Store the cookies in the refrigerator in an airtight container. They should last up to one week. You can store them in the freezer to last longer.  

Feel free to reach out with any questions! If you enjoy this recipe, it would help me a lot if you scrolled down and pressed the “like” button or left a comment!