Gluten Free Chocolate Spritz

Gluten Free Chocolate Spritz

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What is your absolute, hands down favorite Christmas cookie of all time? For me, there’s no question about it. I LOVE a good spritz. They’re so buttery and I think they’re the perfect level of sweetness. And this time, I added chocolate. There’s no better cookie on the planet better than these gluten free chocolate spritz. There, I said it. And I’m sticking to it! 
Chocolate Spritz

Gluten Free Chocolate Spritz Cookies

Last year, my family went to Germany for the Christmas markets. We stayed in Cologne most of the time and the Lindt Chocolate Museum is there! Didn’t even know that before we got there. We were scheduled to take the train down to Switzerland and visit the chocolate factory there but our flights home out of Switzerland got cancelled so we stayed in Germany to make sure we got out on time. But that was ok because I still got my fill of chocolate! And I brought home plenty of baking supplies too, including a couple of tins of the most decadent dark cocoa powder ever created. It’s amazing. And I still had enough of it to create this recipe. 😁


Lindt factory


Now, I’m not saying you have to use European dark chocolate to make this recipe. You don’t. Any cocoa powder will do. You don’t even need to put chocolate in these! They’re delicious without it.  But chocolate definitely makes them better. Try them. You won’t regret it. Even your non-gluten free friends are gonna love them. I’m sure of it!

And, of course, don’t forget to check out my blogging buddies recipes too!

  • Gluten Free Chocolate Spritz


    • 1/2 C butter
    • 1/2 C sugar
    • 1 large egg
    • 1 tsp vanilla
    • 1 1/4 C gluten free flour mix I used Bob’s Red Mill 1-to-1
    • 1/4 C unsweetened cocoa
    • 1/4 tsp salt
    • sprinkles, as desired optional


    1. Preheat oven to 350 degrees.

    2. Using a stand mixer, cream together butter, sugar, egg, and vanilla.

    3. Add flour, cocoa, and salt to butter mixture and mix together. Dough should be pretty sticky.

    4. Add dough to cookie gun and press onto an ungreased cookie sheet. Top with sprinkles.

    5. Bake 5-7 minutes and remove from oven before cookies brown. Cool on wire rack. Enjoy!