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Make these super soft, cozy cinnamon chocolate chip cookies with just one bowl, 25 minutes, and 8 inexpensive pantry ingredients – perfect for fall and the holiday season!
Why You’ll Love This Recipe
Is there anything better than freshly baked chocolate chip cookies? I love them so much, I’ve shared every variation under the sun – from a massive skillet chocolate chip cookie to fall-favorite pumpkin chocolate chip cookies, protein-rich chickpea chocolate chip cookies, and of course, these moreish cinnamon chocolate chip cookies.
Using cinnamon in chocolate chip cookies adds a wonderful warm twist, perfect for the holiday season (and year-round – along with vegan snickerdoodles!). Best of all, this recipe is SO easy, made with simple, low-cost ingredients, easy to make vegan, and there’s no need to chill the dough – plus it’s ready in under 30 minutes.
Once baked, they’re soft in the middle, with a crisp outer shell and edges, and packed with gooey vegan chocolate chips. Want more tasty vegan cookie recipes? Try vegan peppermint chocolate chip cookies, thick soft vegan chocolate chip cookies, or vegan quinoa chocolate chip cookies.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Recipe Add-Ins
- Chili powder: Add a small pinch of ancho, chili, or cayenne for heat.
- Other spices: Add to the warmth with a pinch of nutmeg, ginger, and/or chai spice.
- Orange zest: For a subtle, bright, citrusy flavor, perfect for the holidays.
- Instant coffee: 1 tsp to bring out the cookie flavors, more for mocha flavor.
- Chopped nuts: Like walnuts, pecans, almonds, or pistachios – for crunch.
- Flaky sea salt: Sprinkle over the top before baking.
- Cinnamon sugar: Sprinkled on top before baking for crunch and sweetness.
- Cinnamon-spice glaze: To drizzle over the baked vegan cookies for decadence.
How To Make Chocolate Chip Cinnamon Cookies
Step 1: Preheat oven to 350°F/175 °C and line a baking sheet with parchment paper. In a large bowl, use a hand mixer (or whisk) to mix the vanilla, oil, and sugar, then stir in the water.
Step 2: Add the flour, baking powder, cinnamon, and salt, and combine it into a soft batter-like dough. Carefully fold in the vegan chocolate chips.
Step 3: Carefully fold in the vegan chocolate chips.
Step 4: Use a small cookie scoop to scoop the dough onto the baking sheet, and bake for 10-12 minutes. Let the vegan chocolate chip and cinnamon cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
FAQs
Yes—refrigerate the dough for 2–3 days or freeze rolled balls for up to 3 months. Bake from chilled/frozen with 1–3 extra minutes. Frozen dough may spread more if baking soda is affected.
For gluten-free vegan chocolate chip cinnamon cookies, use a GF AP flour alternative like Bob’s Red Mill or King Arthur. They may be a little dryer, so try using plant milk instead of water if preferred.
Pro Recipe Tips for Cinnamon Chocolate Chip Cookies
- Measure the flour properly: Too much can lead to dense, dry, crumbly cookies. For the best results, fluff it in its bag, spoon it into the measuring cup, and level it with a knife.
- Adjust cinnamon: Spice the vegan chocolate chip cookies with cinnamon to your desired level – these are subtly spiced.
- Don’t over-mix dough: Cookies may become dense/gummy. It also affects the spread.
- Don’t overbake the cookies: They’ll look underdone fresh out of the oven. They continue to bake from residual heat.
- Use in–date baking powder: To avoid flat, puddle cookies. Test it by adding it to hot water—it should fizz immediately.
Storage Instructions
Store: Store the vegan cinnamon chocolate chip cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week.
Freeze: Lay in a single layer on a large baking tray, freeze until solid, and transfer to a freezer-safe container for up to 3 months. Thaw on the counter before enjoying.
More Vegan Chocolate Chip Cookies
Vegan Desserts
Vegan Oatmeal Chocolate Chip Cookies
Vegan Desserts
Sweet Potato Cookies
Vegan Desserts
Kitchen Sink Cookies
Vegan Desserts
Dairy-free Chocolate Chip Cookies
If you tried this cinnamon chocolate chip cookies recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Cinnamon Chocolate Chip Cookies
Equipment
- grater
Ingredients
- 1 cup granulated sugar
- ½ cup neutral oil
- 1 teaspoon vanilla extract
- ½ cup water
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup semi-sweet vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the sugar, oil, and vanilla extract. Add the water and stir to combine.
- Add the flour, baking powder, salt, and cinnamon to the bowl. Mix until a smooth dough forms.
- Fold in the vegan chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon, scoop and shape the dough into rounded mounds and place them on a lightly greased or parchment-lined baking sheet. Leave space between each cookie.
- Bake for 10–12 minutes, or until lightly golden around the edges. Be careful not to overbake.
- Let the vegan cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Measure the flour properly: Too much can lead to dense, dry, crumbly cookies. For the best results, fluff it in its bag, spoon it into the measuring cup, and level it with a knife.
- Adjust cinnamon: Spice the vegan chocolate chip cookies with cinnamon to your desired level – these are subtly spiced.
- Don’t over-mix dough: Cookies may become dense/gummy. It also affects the spread.
- Don’t overbake the cookies: They’ll look underdone fresh out of the oven. They continue to bake from residual heat.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
Batter was cake like. I am baking it as brownies.