Delicious cinnamon chocolate chip cookies made with familiar ingredients, a spicy twist, and a secret ingredient. A soft spicy cookie, with a burst of chocolate in every bite. The perfect treat, dairy-free with gluten-free options.
This soft cinnamon chocolate chip cookie recipe is so easy to make, just toss everything into one bowl, mix it up, chill and bake. They freeze well, too so you can roll dough balls, freeze away to be baked as the cookie-urge strikes.
Why You'll Love These Cookies
Everyone loves chocolate chip cookies, but these have an added plus, cinnamon! The sugar is reduced to allow the spice to shine through and that increases the nutrition. Cinnamon has a nutritional benefit - cinnamon helps balance blood sugar. And to assist cinnamon in the spicy flavor, I add a touch of nutmeg.
Ingredients
Flour - Use all purpose or a gluten-free baking blend.
Coconut oil - Instead of butter, adds MCTs and other healthy fats.
Organic cane sugar - Or regular cane sugar.
Coconut palm sugar - Or regular brown sugar, dark or light.
Applesauce - unsweetened to replace eggs
Cinnamon & Nutmeg - More than usual for a cookie.
Leaveners and flavorings including baking soda, baking powder, vanilla and salt.
Chocolate Chips - to fold in.
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See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
- Add melted coconut oil, cane sugar, brown sugar, applesauce and vanilla, and mix well.
- Stir in the flour, baking soda, baking powder, cinnamon and salt until a dough forms.
- Fold in chocolate chips.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Drop 2 tablespoon of dough onto the pan about 2 inches apart. You can use a scooper for a well-rounded look or just roll them in balls.
- Bake them for 12-13 minutes. The cookies will seem under done. If they seem puffed up, you can flatten them while still warm or just let them sink on their own. Let them cool on the pan for a minute, then transfer them to a rack with a spatula.
- Store them at room temperature for a week, or freeze long term.
Recipe Tips
1. Melt the coconut oil by sitting the jar in a pot of just-boiled water. Let enough melt to pour out, then let it cool to room temperature, but not so it goes back to solid form.
2. Be careful with your flour measurement. Spoon and level your flour. To do this, open your flour container, fluff the flour with a fork, then spoon it carefully into your measuring utensil. I use metal measuring cups. Then level off the flour with a flat-edged tool, typically a knife. If you scoop flour instead, you will be using twice as much because flour is light, and is easily packed.
3. Remove the cookies from the oven exactly on time even if they look raw. It's important to not overbake these.
4. Make sure your baking soda and baking powder are not expired. If you aren't sure, test them. To test baking soda, add ¼ teaspoon of vinegar and ¼ teaspoon of baking soda to ½ cup of hot water. To test baking powder, add ½ teaspoon of baking powder to ½ cup of hot water. If the soda or powder are active, the mixtures will bubble.
FAQS
Traditionally eggs lift a cookie and provide protein and moisture, so if you want to make cookies without eggs and yet retain those qualities, use ingredients such as apple sauce, and both baking powder and baking soda.
You can if you kill any potential bacteria first by heat-treating the dry ingredients, including flour, baking soda and powder. To do this, put them in a bowl, and microwave for one minute. But you don't have to worry about eggs in this vegan recipe so no bacteria concerns from them.
If you tried this recipe or any other recipe on my website, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Cinnamon Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour (measured correctly, see notes*)
- ¼ cup coconut oil
- ¼ cup organic cane sugar
- 2 tablespoon coconut palm sugar
- ½ cup applesauce
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- pinch nutmeg
- pinch of salt
- ½ cups chocolate chips
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Instructions
- In a large bowl, add the wet ingredients and sugar and mix well.¼ cup coconut oil, ¼ cup organic cane sugar, 2 tablespoon coconut palm sugar, ½ cup applesauce, 1 teaspoon vanilla
- Stir in the dry ingredients until a dough forms.1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, pinch nutmeg, pinch of salt
- Fold in chocolate chips½ cups chocolate chips
- Refrigerate the dough for 30 minutes.
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Drop 2 tablespoon of dough onto the pan about 2 inches apart. You can use an ice cream scoop (#40, 2 tbsp) for a well-rounded look or just roll them in balls.
- Bake them for 12-13 minutes. The cookies might seem under done. If they are a dome shape, press gently down with a spatula to just flatten slightly or let them sink on their own. Let them cool on the pan for a minute, then transfer them to a rack with a spatula.
- Store them at room temperature for a week, or freeze long term.
The Food Whisperer says
Perfect and tasty
Dee Dine says
Thank you!