Classic holiday cookies, easy chocolate spritz cookies are gluten free, vegan, and top 14 allergy free! Perfect dessert for the holidays.
The cookie cross between sugar cookies and butter cookies, chocolate spritz cookies are an easy to make dessert that is perfect for the holidays! They freeze wonderfully and can even handle shipping in boxes to your loved ones.
Plus, this recipe is gluten free, vegan, and free from the top 14 allergens. That makes it a perfect treat for everyone. And chocolate! What could be better?
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How to Make Chocolate Spritz Cookies
This is my favorite vegan recipe for spritz cookies. It’s easy to make in just one bowl and comes together in about 5 minutes.
This recipe uses basic ingredients so you want to make sure that they are as high quality that you can afford. This isn’t a place to skimp on the good vanilla!
What you need:
- Butter of your choice
- Flour of your choice
- Cocoa Powder
- Ground Flax seeds
Chilling the dough isn’t required, however, it does help with the final crumb of the cookie. If you are making them gluten free, I recommend a rest of about 15 minutes in the fridge to help hydrate the dough. Making these cookies with wheat flour? No chilling required!
In a large bowl or stand mixer, whip the butter until light and fluffy. Add the cocoa, flax seeds, vanilla, salt, and gluten free flour. Mix again until the dough is combined. It should be smooth and supple.
Transfer the dough to a cookie press. Press each cookie onto an ungreased cookie sheet. These do not really spread while baking so feel free to really pack them onto the sheet! I normally get 15-24+ cookies per baking sheet depending on the shape of the cookie.
Pop them in the oven for 7-9 minutes and remove them from the oven. Let them cool on the cookie tray and then enjoy!
How to Use a Cookie Press
Each cookie press comes with its own set of instructions but they generally follow the same idea. You open the cookie press and fill it with your dough. Choose a shape that you want your final cookies to be and place it in the cookie press.
Make sure you are using an ungreased, unlined, plain boring cookie sheet for these cookies! The magic is in having the dough stick to the tray before baking. Don’t worry about them sticking after. The butter melts into the cookie and they pop off no problem.
Hold the cookie press totally vertical to your cookie sheet and give one or two pumps per cookie. Depending on the shape you chose, that will determine how many pumps each cookie needs.
Finally, gently pull away. Ta da! A perfect spritz cookie is left behind on your tray.
If the cookie dough sticks for whatever reason, you can always use your fingers to detach it from the press. I just place the dough back into the press and try again.
Need a cookie press? I use the older model of this Cookie Press by Wilton and it has lasted me for years!
What makes spritz cookies so much fun is decorating them. You have so many options of how to decorate!
Before Baking: Sprinkle on some sanding sugar, sprinkles, chopped dried nuts/fruits/seeds, etc.
After Baking: Dip in melted chocolate (as shown here!), pipe a little frosting outline, dust with powdered sugar, or cover in chocolate and cover in more sprinkles!
If you are allergic to butter, use your safe plant-based butter. I don’t recommend using vegetable shortening in this recipe as the flavor comes from the butter component.
Want to make them a different flavor? Try out these ideas!
- Peppermint Chocolate Spritz – Add ¼ teaspoon peppermint extract to the dough when you add the vanilla extract.
- Mocha Chocolate Spritz – Add ½-1 tablespoon instant coffee to the dough when you add the flax seeds.
- Spicy Chocolate Spritz – Add ½ teaspoon cinnamon and ¼ teaspoon cayenne powder to the dough when you add the cocoa powder.
- Hot Chocolate Spritz – Use hot chocolate mix in place of cocoa powder. Top with chopped marshmallows when the come out of the oven and the cookies are still hot.
Did you make this recipe?
- 1 cup butter of choice
- ½ cup white sugar
- 2 cups gluten free flour
- ¼ cup cocoa powder
- 1 tablespoon ground flax seeds
- 1 teaspoon vanilla extract
- sprinkle salt
- In a large bowl with a hand mixer, or in your stand mixer, whip the butter until light and fluffy. Add the sugar and whisk together again.
- Add the flax seeds, vanilla, salt, and cocoa powder. Combine this together well before adding the flour. It should come together into a smooth dough. Chill the dough in the fridge for 15 minutes.
- Preheat the oven to 400°F.
- Transfer the dough to a cookie press and put the press together according to the manufacturer's instructions. Holding the press perpendicular to the cookie sheet, press out cookies. If desired, sprinkle with decorations before baking.
- Remove from the oven and let the cookies rest on the hot baking sheet for 10 minutes before transferring to a wire rack to cool completely. If desired, decorate with frosting and other decorations.
- Cookies stay fresh in an airtight container on the countertop for up to a week. Can be frozen in an airtight container for up to 3 months.