These chocolate spritz cookies are such a fun and festive treat for Christmas! Decorate these gluten free, dairy free cookies with some melted chocolate and sprinkles, and you have a dessert worthy of a party!
When I was growing up, I loved it when my mom would make “fancy” Christmas cookies. Fancy to me meant anything that was made with a cookie press, or that had special frosting or sprinkles on them (remember those little silver balls? Those were fancy.
My boys like pretty much any type of Christmas cookie, but they do like a cookie that they can help decorate. These chocolate spritz cookies are so pretty, and they’re fun to make! My son said they look like something out of a cookie magazine.
If you love holiday baking, you should give these cookies a try! They aren’t too sweet – they’re just right with the addition of melted chocolate and sprinkles. These are perfect with a cup of your favorite tea.
- Gluten Free Flour Blend – Just like when I make sugar cookies, I prefer to use Namaste Perfect Flour Blend. It really helps cut out cookies as well as spritz cookies to hold their shape while baking. There are probably other store bought brands that will work, but I haven’t tried this recipe with other brands.
- Vegan Buttery Spread – Earth Balance Vegan Buttery Spread is what I always use for cookie baking, and it performs very well. You could also use the baking sticks. Earth Balance has a great buttery flavor, especially for shortbread or snowball cookies.
- Unsweetened Applesauce – This is a necessary ingredient, because it helps bind the dough together. If you can’t have apples, you could try using prune puree or mashed banana instead.
- Dairy Free Chocolate Chips and White Chocolate Chips – Both Enjoy Life and PASCHA Chocolate make chocolate chips and white chocolate chips. It’s easy to melt these and dip the cookies into them, then add sprinkles for a festive touch.
If you’re going to make spritz cookies, you definitely need a cookie press. I have the Pampered Chef cookie press, but there are other brands available. You can find this tool at a kitchen store or on Amazon.
Step by Step Instructions
- Place the vegan buttery spread, confectioner’s sugar, and vanilla extract in a mixing bowl and mix until smooth. Add the applesauce and mix again, then mix in the dry ingredients.
- Load the dough into the cookie press according to the manufacturer’s instructions. Press the cookies onto baking sheets that are lined with parchment paper.
- Bake at 350 degrees F for 10-12 minutes. Let the cookies cool for a few minutes before moving them.
- Melt the chocolate or white chocolate of your choice in a microwave safe bowl. Use a spoon to decorate the cookies with melted chocolate, then top them with assorted sprinkles.
- Put the cookies in the refrigerator for a few minutes so that the chocolate hardens, then these are ready to eat!
Tips for Success
- The texture of the dough is really important when making spritz cookies, and it can be tricky to get the right texture with gluten free flour. The way I wrote the recipe should result in the correct texture if you use the Namaste Blend. What you’re aiming for is the texture of new, soft, PlayDoh.
- If you are having trouble getting the dough to come out of the press, it is probably too dry – add more applesauce.
- If your dough is very wet and too mushy coming out of the press, add a little more gluten free flour.
- Follow the instructions for your particular cookie press.
- If your dough is sticking to the cookie press, you can use your fingers to gently pull it away from the disc.
Store these cookies in an airtight container. They should stay fresh for about 4-5 days.
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Chocolate Spritz Cookies (Gluten Free, Vegan).
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Put the vegan buttery spread, confectioner's sugar, and vanilla extract in a mixing bowl and mix on medium speed until smooth. Add the applesauce and mix again.
- Add the gluten free flour blend, unsweetened cocoa powder, and salt and mix on low speed until combined. The texture of the dough should be like soft, new, PlayDoh. It should not be dry. Add a little more applesauce or gluten free flour if your dough is too dry or too wet.
- Load some of the dough into the cookie press according to the manufacturer’s instructions.
- Place the cookie press directly onto the parchment lined cookie sheet. Squeeze the trigger and pull the press up. There should be a cookie on the sheet. Repeat. Leave about an inch between the cookies.
- Bake at 350 degrees F for 10-12 minutes. Allow the cookies to cool on the cookie sheet before removing them.
- Repeat steps 4-6 with the remaining dough.
- Place the chocolate chips and the white chocolate chips in two separate bowls. Microwave each one for one minute, then stir and microwave for 15 second intervals until fully melted.
- Use a spoon to spread the melted chocolate of your choice on each cookie, then top with sprinkles.
- Place the decorated cookies in the refrigerator for a few minutes until the chocolate firms up. Enjoy!