There’s something about the holidays that makes me want to throw sprinkles on everything. I’m usually pretty reserved with dessert decorations, but all the colorful, shiny little bits and bobs of sprinkles found at the store during this time just make me so happy! In recent years, I’ve become more conscious of consuming artificial dyes, and I’ve been super disappointed in the lack of affordable, readily available naturally dyed sprinkle options (anyone else?). The sprinkles I used for these cookies are regular ‘ole sprinkles that have been sitting in my cabinet for the last three years, and I figured it was time to put them to use! Ya know, just being resourceful.
So I decided to take a chocolate chip cookie, add a ton of sprinkles and a bit of almond extract. These cookies are sweet, chocolatey, and just the right amount of festive! Of course, you can make them at any time of the year with any kind of sprinkles! I don’t recommend baking sugar sprinkles into the dough since the color may seep off into the dough (I sprinkled mine on post-bake).
Since I used melted coconut oil in these cookies, refrigerating the dough is key and cannot be skipped. To ensure maximum cookie thickness, you’ll want to roll your dough balls a little tall, a trick I learned from Sally’s Baking Addiction before I went dairy-free! Once your cookies come out of the oven, you can immediately press a few extra chocolate chips into the tops for prettier cookies. Happy baking!
Coconut Oil Chocolate Chip Sprinkle Cookies
Makes 17 cookies
1/2 cup + 1 Tbsp coconut oil, melted/liquid (if measured as a solid it will be 1/2 cup)
1/2 cup coconut sugar
1/4 cup granulated sugar (can be replaced with coconut sugar)
1 large egg, room temp
1/2 tsp vanilla extract
1/4 tsp almond extract (optional)
1 + 1/4 cup all-purpose flour
2 tsp corn starch
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/2 cup sprinkles
1/2 cup + 1/4 cup semisweet chocolate chips (1/4 cup is for topping the dough balls)
1.) Bring your egg to room temperature by placing it in a glass of warm water for 10 minutes. Meanwhile, in a large bowl, mix together the melted coconut oil, coconut sugar, and granulated sugar. Add the vanilla and almond extract. Then add the egg and mix until totally combined; set aside.
2.) In a medium bowl, sift together the flour, corn starch, baking powder, baking soda, and salt. Add this to the liquid ingredients and stir with a wooden spoon or spatula until nearly combined. Add the sprinkles and chocolate chips and mix until well incorporated. Cover and chill the dough for 45 minutes.
3.) Remove dough from the refrigerator and begin shaping dough balls 2 Tbsp in size. You want them to be more tall then they are wide – think the shape of a tater tot. Place on a parchment-lined baking sheet and refrigerate again for 30 minutes.
4.) Preheat your oven to 325°F and line a second baking sheet with parchment paper. Let the dough balls sit at room temperature for 5 minutes before baking at 325°F for 10 minutes, turning your pan around at the halfway point for even baking. Immediately press extra chocolate chips into the tops of your baked cookies, let sit on the baking sheet for one minute, and then move cookies to a cooling rack. Sprinkle with extra sprinkles if desired. Enjoy! Store leftovers in an airtight container at room temperature.