• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop

Living Beyond Allergies logo

menu icon
go to homepage
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Allergies
    • Substitutions
    • Guides
    • About
    • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • ×

    HOME » Cookies

    Dated: December 2, 2020 Last Modified: February 6, 2023 by Laura This post may contain affiliate links.

    Vegan Chocolate Spritz Cookies

    I love when you share my recipes!

    • Facebook
    • Twitter
    Jump to Recipe - Print Recipe

    Classic holiday cookies! Easy vegan chocolate spritz cookies are the perfect dessert for pop in your mouth deliciousness. 

    Free from: wheat (optional), gluten (optional), dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more

    rows of chocolate vegan spritz cookies on a white background with tiny white sprinkles

    The delicious middle ground between a sugar cookie and a butter cookie, chocolate spritz cookies are an easy to make dessert perfect for the holidays … or anytime of the year! They freeze wonderfully and can even handle shipping in boxes to your loves ones. 

    These cookies are so light and buttery, they melt in your mouth. But they are dairy free. 

    Filled with rich chocolate and covered with sprinkles or powdered sugar, these cookies are a holiday treat for everyone.

    Jump to:
    • Ingredients 
    • Instructions 
    • How to use a cookie press
    • Decorating spritz cookies
    • Variations
    • Allergy substitutions 
    • How to store
    • More recipes to love 
    • Recipe

    Ingredients 

    This is my favorite recipe for vegan spritz cookies. It is easy to mix up in one bowl and comes together in about 5 minutes. 

    The recipe uses basic ingredients so you want to make sure that you are using good quality. This isn’t a place to skimp on the good vanilla! 

    vegan chocolate spritz ingredients in various glass bowls on a teal towel

    You will need:

    • Butter of your choice (I used a vegan margarine)
    • All purpose flour
    • Vanilla extract
    • Cocoa powder 
    • Vegan Yogurt
    • Sugar
    • Salt

    Instructions 

    In a large bowl with a hand mixer or in your stand mixer with the paddle attachment, whip the dairy-free butter with the yogurt until light and fluffy. Add the sugar and mix well, making sure to scrape down the sides of the bowl. 

    Add the vanilla and salt. If you want to add additional flavorings this is the time to do so. Mix again until the ingredients are blended in. 

    Now add the flour. Give it a quick mix, making sure the ingredients are incorporated but making sure to not overmix the batter. It should be smooth and soft when finished. 

    • mixing vegan butter and sugar together in a silver bowl
    • finished vegan chocolate spritz cookie dough in a silver bowl

    Transfer the dough to a cookie press. Press each cookie onto an ungreased cookie sheet. These cookies don’t spread when baking so feel free to really pack then onto the sheet! I normally get 15-24 cookies per baking sheet, depending on the shape of the cookie. 

    Pop them in the fridge to chill for 10 minutes. 

    Bake them in a 400F oven for 8-10 minutes and remove them from the oven. Let them cool on the cookie tray and 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, fill it with your dough, choose a shape you want your cookie to be, and press it!

    Make sure that you use ungreased, unlined, plain boring cookie sheets 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 problems. 

    Also, make sure to 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. 

    For these cookies, I only pressed down once per cookie. 

    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. Just place the dough back into the press and start again. 

    decorating chocolate spritz cookies with white sprinkles on the countertop

    Decorating spritz cookies

    What makes cookie making so fun is decorating them. 

    Before baking: sprinkle on sanding sugar, sprinkles, chopped dried nuts/fruits/seeds, etc. 

    After baking: dip in melted chocolate, pipe a little frosting, dust with powdered sugar, or cover with more sprinkles

    Variations

    Want to make these a different flavor? Try these ideas:

    Peppermint - Add ¼ teaspoon peppermint extract to the dough when adding vanilla. 

    Mocha - Add 1 tablespoon instant coffee to the dough when adding vanilla. 

    Spicy - Add ½ teaspoon cinnamon and ¼ teaspoon cayenne powder when adding cocoa powder

    Hot Chocolate - Use hot chocolate mix in place of cocoa powder. 

    vegan chocolate and vanilla spritz cookies in a Christmas tin surrounded by holiday items
    These are perfect for making and sending for holidays!

    Allergy substitutions 

    If you’re allergic to wheat, you can make these gluten free! Replace all purpose flour with your favorite gluten free flour. I recommend King Arthur Measure for Measure in this cookie for best results. 

    How to store

    Keep these in a sealed container on the countertop for up to a week. These freeze wonderfully! Place them in a freezer safe container with parchment paper between each layer. Freeze for up to 3 months. Allow to thaw completely before enjoying from frozen. 


    More recipes to love 

    • close up of a sun butter blossom cookie // livingbeyondallergies.com
      Sun Butter Blossom Cookies (peanut free!)
    • snickerdoodle cookies resting on a plate with a small glass jar of milk and a pink straw // livingbeyondallergies.com
      Gluten Free Snickerdoodle Cookie
    • close up of gluten free spritz cookies with sprinkles on a white plate
      Gluten Free Spritz Cookies
    • a stack of sun butter cookies is stacked with one leaning against them on parchment paper on the kitchen countertop with a glass of milk in the background
      Chewy Sun Butter Cookies (gluten free + vegan)

    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    rows of vegan chocolate spritz on a white background

    Vegan Chocolate Spritz Cookies

    Classic holiday cookies! Easy vegan chocolate spritz cookies are the perfect dessert for pop in your mouth deliciousness.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Course: cookies
    Cuisine: Baked Goods
    Diet: Vegan
    Keyword: allergy friendly, coconut free, cookie, dairy free, dessert, easy, egg free, gluten free, holiday, nightshade free, nut free, sesame free, soy free, tomato free, vegan, wheat free
    Yield: 5 dozen
    Author: Laura // Living Beyond Allergies

    Equipment

    • cookie press
    • mixing bowl
    • mixing spoon
    • hand mixer or stand mixer
    • measuring cups
    • measuring spoons
    • cookie sheets

    Ingredients

    • ½ cup vegan butter
    • ½ cup white sugar
    • 2 tablespoons vegan yogurt vanilla or plain would be the best flavor to get
    • 1 cup flour
    • 3 tablespoons cocoa powder
    • 1 teaspoon vanilla extract
    • sprinkle salt

    Instructions

    • In a large bowl with a hand mixer, or in your stand mixer, whip the butter and yogurt until light and fluffy. Add the sugar and whisk together again.
    • Add the vanilla, salt, and cocoa powder. Combine this together well before adding the flour. It should come together into a smooth dough.
    • 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. Chill for 15 minutes in the fridge.
    • Preheat the oven to 400°F.
    • Bake for 8 to 10 minutes or until the cookies look set and are slightly pulling up from the cookie tray. Be careful as these can burn quickly. My oven needed only 9 minutes to fully bake them.
    • 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.

    Notes

    Want to make these a different flavor? Try these ideas:
    Peppermint - Add ¼ teaspoon peppermint extract to the dough when adding vanilla. 
    Mocha - Add 1 tablespoon instant coffee to the dough when adding vanilla. 
    Spicy - Add ½ teaspoon cinnamon and ¼ teaspoon cayenne powder when adding cocoa powder
    Hot Chocolate - Use hot chocolate mix in place of cocoa powder. 
     
    Allergy substitutions 
    If you’re allergic to wheat, you can make these gluten free! Replace all purpose flour with your favorite gluten free flour. I recommend King Arthur Measure for Measure in this cookie for best results.
     
    How to Store
    Keep these in a sealed container on the countertop for up to a week. These freeze wonderfully! Place them in a freezer safe container with parchment paper between each layer. Freeze for up to 3 months. Allow to thaw completely before enjoying from frozen. 
     
    LivingBeyondAllergies.com

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

    More Cookies

    • Pink plate full of vegan sugar cookies for Easter cut into the shape of eggs and decorated with icing and sprinkles. It is on a table with a colorful towel and filled with jelly beans.
      Vegan Easter Sugar Cookies
    • A square cropped image of multiple no bake chocolate chip cookie dough balls on a beige plate on a wood table in the kitchen. A towel and glass jar are blurred in the background. More mini chocolate chips are scattered around.
      No Bake Chocolate Chip Cookie Dough Bites
    • Up close look at sliced chocolate chip bar cookies with the middle slice on a angle.
      Vegan Chocolate Chip Bar Cookies
    • close up of Christmas sugar cookies in various cut out shapes like trees and stars. some have pastel frosting on top with sprinkles. some are plain.
      Christmas Sugar Cookies without Eggs

    I love when you share my recipes!

    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Connect with me!

    • Facebook
    • Pinterest
    • Tumblr

    Never miss a recipe! Delivered weekly right to your inbox.

    Thanks!

    Laura, a white woman with red hair, is standing in front of a gray mural with floral details. She is wearing a black top, long Burgundy skirt, and black leather jacket.

    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

    Spring Baking

    • a gluten free angel food cake rests on a glass cake stand and is topped with whip cream and berries. a serving spoon is lifting a slice of cake away from the cake.
      Gluten Free Angel Food Cake
    • three carrot cake cupcakes without nuts in a row with swirls of frosting and crushed pumpkin seeds
      Easy Carrot Cake Cupcakes without Nuts
    • a gluten free lemon poppyseed cake tin a bundt shape is resting on a white plate on the kitchen countertop surrounded by a linen towel and lemons
      Gluten Free Lemon Poppyseed Cake
    • single gluten free soft sugar cookie on a dark background surrounded by sprinkles with a bite taken out of the cookie
      Gluten Free Soft Sugar Cookies - Lofthouse Copy

    Most Popular Recipes

    • gluten free nut free granola in a glass bowl on parchment paper
      Easy Gluten Free and Nut Free Granola
    • close up of a pizza covered in tomato free pizza sauce and large pepperoni on a white parchment paper with herbs surrounding it
      Tomato Free Pizza Sauce
    • bowl of brown sugar cinnamon oatmeal
      Brown Sugar Cinnamon Oatmeal
    • close view of tomato free bbq sauce in a jar with a. spoon dipping in the sauce
      Tomato Free BBQ Sauce
    Subscribe for Recipes and More!

    Footer

    ↑ back to top

    About

    • About Living Beyond Allergies
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy
    • Nutrition & Allergen Policy

    Recipes by Diet

    • Gluten Free
    • Vegan
    • Dairy Free
    • Egg Free
    • Nut Free
    • Top 9 Free

    Contact

    • Contact
    • Work With Me

    Affiliate links to products I love are sometimes used in articles. I will earn a small commission from qualifying purchases. Thank you for your support.

    Copyright © 2023 Living Beyond Allergies