Looking for last-minute Christmas treats? Make some easy, no bake dairy free SunButter Chocolate Ritz Cookies! They’re vegan and peanut free
Christmas is next week, yay! My kids are so excited for Christmas, their enthusiasm for the holidays is contagious and makes everyone around them anticipate the holiday season, too 🙂
This delicious treat is my last holiday recipe for the season: SunButter Chocolate Ritz Cookies! Since next week Is Christmas, I’m taking the week off of posting, then I’ll be back to posting the following week in January. And with a few more healthier recipes 😉
This month’s recipes have been devoted to some of my childhood favorite treats remade to be allergy friendly, and these Ritz cracker cookies are a chocolate version of the White Chocolate Ritz Cookies I posted 2 weeks ago.
This chocolate Ritz cookie version is perfect if you are not a fan of white chocolate, or you have a difficult time finding a good dairy free white chocolate. I usually have to order dairy free white chocolate online, and some of it is rather expensive and doesn’t taste quite like the real thing, so sometimes it’s easier to use allergy friendly chocolate chips instead.
As noted in my White Chocolate Ritz Cookies post, these cookies do contain wheat since my kids can have gluten, but you may be able to find some gluten free crackers to use in place of the Ritz crackers if you want to make these gluten free.
Most of the gluten free Ritz cracker substitutes out there have soy and other things in it that I’m allergic to, so I haven’t tried any of them myself to recommend a good gluten free cracker for this recipe. And it’s hard to find anything online for “gluten free Ritz cracker substitute”, but if you know of any good ones, let us know in the comments!
The best way to dip Ritz cookies
For both the white chocolate and regular dairy free chocolate Ritz cookies, it’s a great idea to have a right-angle dipping fork (or a regular fork). Dip the bottom in the melted chocolate, then spoon chocolate over the top and allow it to run over the sides.
Make sure that you set the dipped cookies on a parchment-lined baking sheet and not a wire rack. I tried that with the white chocolate cookies, and once the chocolate set, it was very hard to get it off the wire rack. Learn from my mistake and skip the rack 😉
I like to set these in the fridge for a bit to speed the setting time for the chocolate. But once the chocolate is set, you can store these at room temperature in a sealed container if you like.
SunButter Chocolate Ritz Cookies (Dairy Free)
Dairy free, vegan, peanut free, contains wheat
- Pour boiling water into a medium bowl or pan and set a smaller bowl inside it (make sure the water doesn’t come over the sides).
- Add your allergy friendly chocolate chips and palm oil (see note) to the bowl and stir occasionally as they begin to melt. Sometimes dairy free chocolate chips don’t melt great in the microwave, so this is one of my favorite methods for melting and dipping chocolate.
- While chocolate is melting, spread about 1 teaspoon of SunButter onto half the Ritz crackers, then top them with the other half to make 14 cracker sandwiches.
- Once the chocolate is completely melted, begin dipping the cracker sandwiches, using a spoon to scoop white chocolate onto the top of them as needed. I use a flat dipper tool, but you can use a fork.
- Set the dipped Ritz cookies onto a baking sheet lined with parchment paper. Top with your favorite sprinkles.
- Chill the cookies in the fridge until they set firm, about 30 minutes.
- Store in an airtight container at room temperature.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist