1. Can I make these cookies without eggs?

Yes! You can replace the egg with a flaxseed meal substitute or applesauce for a vegan option.

2. How do I store leftover cookies?

Store them in an airtight container at room temperature, and they should last up to a week.

Absolutely! You can customize these cookies with nuts, dried fruit, or flavored extracts like peppermint.

If you don’t have gluten-free flour on hand, you can also use regular all-purpose flour if you don’t have dietary restrictions.

Scale

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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together plant-based butter, melted dairy-free chocolate, and sugar until smooth.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk together gluten-free flour, cacao powder, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until fully incorporated.
Gently fold in the rainbow sprinkles.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, until cookies are set but still soft in the center.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make sure your plant-based butter is softened to room temperature and avoid overmixing the dough.