A delicious cinnamon chocolate chip cookies made in one bowl with familiar ingredients, and a spicy snap. The perfect fall cookie treat, and a secret ingredient sets this recipe apart! Vegan, dairy-free, and gluten-free option.
Cinnamon Chocolate Chip Cookies
This snappy cinnamon chocolate chip cookie recipe is so easy to make, just toss everything into one bowl, mix it up, chill and bake. OR freeze rolled balls of it to bake for later.
How Do These Chocolate Chip Cookies Taste?
The taste of these cookies is chocolatey, snappy and cinnamon-y! I used the spice to replace of some sugar and so that is a double boost both in taste and health. Cinnamon has a nutritional benefit - cinnamon helps balance blood sugar. And to assist cinnamon in the spicy flavor, I add a touch of nutmeg. Hello fall baking!
How to Make Cinnamon Chocolate Chip Cookies
The most important way to veganize a traditional chocolate chip cookie recipe is to replace the butter and eggs. I have used vegan butter in other recipes, and the cookies are, well, buttery.
But if you want a less-buttery flavor, melted coconut oil (as I used in this recipe) is your answer. Removing the eggs is also easy.
What Can Replace Eggs In Chocolate Chip Cookies?
The best egg substitute for cookies in my opinion is applesauce. Unsweetened. About ¼ cup equals a traditional egg. Another option that works well in cookies is a chia seed egg.
What is a chia seed egg? 1 tbsp of chia seeds stirred into 3 tbsp of water and left for 10 minutes to gel.
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.
Tips to Make These Chocolate Chip Cookies
1. Melt the coconut oil and let it cool a bit.
2. Be careful with your flour measurement. Scoop or spoon flour into your measuring cup, and shake it level. I know most experts say weighing flour is best, but I always have success with this method. Just be sure not to pack it down with a spoon.
3. Remove the cookies from the oven exactly on time even if they look raw. They are not and they will be over-baked by the time they look baked.
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 tsp of vinegar and ¼ tsp of baking soda to ½ cup of hot water. To test baking powder, add ½ tsp of baking powder to ½ cup of hot water. If the soda or powder are active, the mixtures will bubble.
Can You Freeze the Cookie Dough?
Yes, just create 2-inch balls with your hands or using a cookie scoop. Line them up on a tray and freeze for one hour. Then store them in a freezer-friendly container.
When you want to bake them, remove the dough balls from the freezer, set them in a row on a cookie sheet lined with parchment paper. Put cookies in a cold oven, turn on 350 F, and set timer for 12 minutes. Baked like this, the cookies might be puffier.
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Cinnamon Chocolate Chip Cookies
- ¾ cups all-purpose flour (use gluten-free if needed; I've used Bob's Red Mill's gluten-free all purpose successfully)
- ¼ cup coconut oil
- ¼ cup organic cane sugar
- 2 tbsp coconut palm sugar
- ½ cup applesauce
- ½ tsp baking soda
- ½ teaspoon baking powder
- 1 tsp vanilla
- 2 tbsp cinnamon
- 1 tsp nutmeg
- pinch of salt
- ½ cups chocolate chips
- In a large bowl, add the 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. Lastly, mix in chocolate chips.
- Refrigerate the dough for 2 hours.
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Drop 1 tbsp 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 13-14 minutes. The cookies will seem under done. They will cook further out of the oven. 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.