Crisp and buttery gluten free chocolate spritz cookies are an easy and festive cookie, perfect for sharing during the holidays. Vegan and tested dairy-free recipe options.
This post is a part of Rodelle's 2018 Holiday Cookie Exchange. I'm an ambassador for Rodelle, because I love their products. I was not compensated for this post, however as an ambassador I receive ingredients from Rodelle to use in my recipes, as well as some free Rodelle Products I'm giving away to one winner at the bottom of this post.
My gluten free spritz cookies have been such a hit, I wanted to share another version with you that isn't in my Gluten-Free Holiday Cookies eBook.
And chocolate is my fave!
So the gluten free chocolate spritz cookies were born.
Gluten Free Chocolate Spritz Cookies Recipe
I love this recipe, because with just 2 cups of gluten free flour, you'll quickly make 5-6 dozen gluten free chocolate spritz cookies, perfect for gift giving during the holidays.
How is gluten free spritz cookie dough different from other cookies?
The ratios of butter, sugar, and gluten free flour in gluten free spritz cookies are very different from a gluten free sugar cookie, or gluten free chocolate chip cookie.
There is more fat than sugar, which makes a crisp and buttery cookie.
You'll also notice that there is no baking soda or baking powder in either of my gluten free spritz cookie recipe. That is because you don't want gluten free spritz cookies to spread.
They are very similar to a buttery gluten free shortbread recipe.
To make spritz cookies, you'll need a cookie press.
You can purchase one on Amazon for pretty inexpensively. It makes making gluten free spritz cookies super easy!
The dough is thick enough, I find it really hard to pipe with a piping bag. You can still do this, but I'd recommend using a large star tip instead of a small one, and prepare for lots of hand cramping.
How do you make gluten free spritz cookies?
The gluten free chocolate spritz cookie dough comes together quickly and easily.
First you cream together the butter and sugar.
Next you add an egg (or egg substitute) along with salt, vanilla extract, and gluten free flour. To make these gluten free spritz cookies chocolate, I added some of my favorite cocoa powder.
Load the cookie dough into your cookie press, and then extrude the gluten free cookie dough onto either a silicone baking mat or piece of parchment paper, on a baking sheet. No dough chilling needed!
Add your favorite festive holiday sprinkles, and then bake. It is that easy!
How do you make flavored gluten free chocolate spritz cookies?
To make my gluten free spritz cookies chocolate, I used Rodelle's Baking Cocoa.
I just swapped a quarter cup of gluten free flour for the cocoa. Rodelle's Baking Cocoa is dutch processed, which means it has been alkalized. Alkalization gives cocoa powder a more chocolatey or dark chocolate taste and is less acidic.
I didn't splurge on real vanilla extra in this recipe, because these gluten free cookies are all about the chocolate. (Worth the splurge on real vanilla: vanilla meringue cookies. So light and crisp!)
You still need to round out the flavor, but can use Rodelle's Baking extract which is a mixture of vanilla extract and chocolate extract and is a lot less expensive.
I've purchased a big bottle of Baking Extract at my local Costco.
It is really easy to customize these gluten free chocolate spritz cookies into lots of fun flavors. I sprinkled some of my gluten free chocolate spritz cookies with crushed peppermint candy, to make gluten free chocolate peppermint spritz cookies.
I've also made gluten free matcha spritz cookies, and gluten free almond spritz cookies by adding a little matcha and/or almond extract to my traditional gluten free spritz cookie recipe.
Just swap the vanilla for your favorite extract. Gluten free almond chocolate spritz cookies, and gluten free lemon spritz cookies are next on my list!
How do you make spritz cookies vegan?
This recipe works with butter, or a combination of vegan butter and palm shortening. I've tested this cookie recipe with both Melt and Earth Balance.
I would recommend either Bob Red Mill's Egg Replacer or a Flax Egg (1 tablespoon flax meal mixed with 3 tablespoons of hot water).
A flax egg would work particularly well in these gluten free chocolate spritz cookies because it doesn't have any baking soda (which Bob's and Ener-G both do) so you don't have to worry about your spritz cookies losing their shape while baking.
Also, the dark chocolate color will disguise the flecks of flax meal so they won't be noticeable.
Want more gluten free holiday cookie recipes?
Buy Gluten Free Holiday Cookies for $7.99
Also, by buying Gluten-Free Holiday Cookies you'll help me buy Christmas presents for my cute girls.
What flavor of gluten free spritz cookies do you want to make?
📖 Recipe
Gluten Free Chocolate Spritz Cookies Recipe
Crisp and buttery gluten free chocolate spritz cookies are an easy and festive cookie, perfect for sharing during the holidays. Vegan and tested dairy-free recipe options.
Ingredients
- ½ cup vegan butter
- ½ cup palm shortening
- ½ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract (I used Rodelle's Bakers Extract)
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup cocoa powder (I used Rodelle Gourmet Baking Cocoa)
- 1 ¾ cups gluten free flour (I recommend my gluten free flour blend, or one similar)
Instructions
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- Cream together the vegan butter, palm shortening, and sugar. Add the egg and vanilla extract and mix until smooth.
- Add the salt, xanthan gum, cocoa powder, and gluten-free flour and mix until you have a smooth, soft dough.
- Scoop the dough into a cookie press according to the manufacturer's directions.
- Press the dough into desired shapes directly onto the lined baking sheet approx. 1-1½ inches apart.
- Sprinkle the cookies with sprinkles as desired then bake for 10-12 minutes or until they lose their doughy sheen. They will not be golden where you can see, but the bottom of the cookie will be. Cool until set before removing from the pan.
Notes
To make vegan or egg free, use your favorite egg substitute. I recommend Bob's Red Mill's Egg Replacer, or a flax egg made with 1 tablespoon flax meal and 3 tablespoons hot water.
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Nutrition Information
Yield 72 Serving Size 1 cookieAmount Per Serving Calories 50Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 19mgCarbohydrates 5gFiber 0gSugar 1gProtein 1g
