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    Home / Recipes / Cookies & Pies

    Cinnamon Chocolate Chip Cookies

    Apr 6, 2020 · Updated: Feb 13, 2023 by Dee Dine · Affliate links disclosure.

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    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.

    chocolate chip cookies in rows on a white board with two halves in front

    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.

    Jump to:
    • Why You'll Love These Cookies
    • Ingredients
    • Steps to Make
    • Recipe Tips
    • FAQS
    • 📖 Recipe

    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.
    overhead view of ingredients for cinnamon cookies

    Steps to Make

    • 1. Add melted coconut oil, cane sugar, brown sugar, applesauce and vanilla, and mix well.
    • 2. Stir in the flour, baking soda, baking powder, cinnamon and salt until a dough forms.
    • 3. Fold in chocolate chips.
    • 4. Refrigerate the dough for 30 minutes.
    • 5. Preheat oven to 350°F and line a cookie sheet with parchment paper.
    • 6. 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.
    • 7. 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.
    • 8. Store them at room temperature for a week, or freeze long term.
      overhead view of ingredients and batter with chocolate chips

    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.

    Cinnamon Vegan Chocolate Chip Cookie Recipe on a white board.

    FAQS

    What Happens When You Make Cookies without Eggs?

    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.

    The both baking powder and soda is not essential, the soda can work alone, but using both creates a thicker, chewy cookie.

    Can You Eat This Cookie Dough?

    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.

    Can You Freeze this Cookie Dough?

    Yes, it's easy to freeze cookie dough. It's best to scoop and roll it into balls, and freeze in a sealed container. Then when you are ready to bake, let the dough thaw for two hours, and then bake. The cookie dough balls can stay frozen for about one month before they will begin to dry out and not bake with quality results.

    Cinnamon Chocolate Chip Cookie Recipe on a white board.

     

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    a broken chocolate chip cookie on a marble board

    📖 Recipe

    Cinnamon Vegan Chocolate Chip Cookie Recipe on a white board.

    Cinnamon Chocolate Chip Cookies

    Created by Dee Dine
    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.
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 134 kcal

    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
    Prevent your screen from going dark

    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 chips
      ½ 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.

    Notes

    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.

    Nutrition

    Calories: 134kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 50mgPotassium: 41mgFiber: 2gSugar: 10gVitamin A: 7IUVitamin C: 0.2mgCalcium: 32mgIron: 1mg
    Keyword cinnamon chocolate chip cookies, healthy chocolate chip cookies
    Tried this recipe?Let us know how it was!

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    About GSG

    Welcome to GSG, a healthy food blog sharing plant based recipes for healthy desserts and recipes, making clean eating easy!

    About Dee

    Chocolate and ginger enthusiast. Animal lover, a nutritional juicing aficionado, and probably chopping chocolate in my Washington DC kitchen right now. Read about Dee → »

    Reader Interactions

    Comments

    1. The Food Whisperer

      February 11, 2023 at 1:37 pm

      5 stars
      Perfect and tasty

      Reply
      • Dee Dine

        February 11, 2023 at 3:52 pm

        Thank you!

        Reply

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    Dee Dine of Green Smoothie Gourmet

    I'm Dee! Welcome to GSG! I make classic desserts and meals healthier and lighter, drawing on my science background to balance the nutrition in each recipe. Everyone will love them, whether following a plant based diet or not.  About Dee →

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