Double Chocolate Sprinkle Cookies

Easy + Delicious Holiday Treat

These double chocolate sprinkle cookies are so easy to make and take hardly anytime. They are always a holiday favorite. I love warming these cookies up in the microwave for about 30 seconds – 1 minute and eating with ice cream.

The cookies are also very customizable. You can fill the center with any chocolate you want. I alternate between normal chocolate and white chocolate. You can also top with any sprinkles or crushed candy cane.

These cookies are a great option for people who still want to enjoy the holiday treats and festivities but want to feel good after. The whole batch only has 1/3 cup of added sugar (minus the chocolate chips). There is nothing wrong with enjoying the real thing, however, if you are looking for a “healthier” option I would highly recommend trying these!

Sugar: I used coconut sugar to keep the cookies refined-sugar-free. You can use any granulated sugar of choice. Do NOT use a liquid sweetener such as maple syrup it won’t turn out the same!

Almond butter: you can use any nut or seed butter of choice. I would recommend almond, cashew, or sunflower seed butter.

Applesauce: I always use unsweetened applesauce. I wouldn’t recommend substituting with anything. However, you can use oil, mashed banana, or pumpkin.

Almond flour: I haven’t tested any other flours. The closest option would be oat flour.

All-purpose flour: you can replace this with a gluten-free 1:1 flour or use more almond flour.

Cacao powder: you can also use unsweetened cocoa powder.

Chocolate: any chocolate will work.

Ingredients:

• Sugar

• Almond butter

• Applesauce

• Baking powder

• Almond flour

• All-purpose flour

• Cacao powder

• Chocolate

• Sprinkles

Recipe:

• 1/3 cup sugar

• ½ cup almond butter

• 1/3 cup applesauce

• 1 teaspoon baking powder

• 1 cup almond flour

• ¼ cup all-purpose flour

• ¼ cup cacao powder

• ½ cup melted chocolate

• 2-4 tablespoons sprinkles

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a cookie sheet with parchment paper or spray with cooking spray.

3.    In a bowl combine the sugar, almond butter, and applesauce.

4.    Add in the baking powder, almond flour, all-purpose flour, and cacao powder.

5.    Stir until a dough is formed.

6.    Use a cookie scoop and scoop the dough onto the tray. Press the dough down slightly.

7.    Bake for 10-12 minutes.

8.    Once out of the oven, immediately use a teaspoon measuring spoon and press down in the center of the cookie to create a hole for the chocolate.

9.    Let the cookies rest for 30 minutes then melt the chocolate and add in the center with the sprinkles.

 Be sure to store the cookies in the refrigerator or freezer. The cookies should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!