These cinnamon chocolate chip cookies are soft, chewy– with plenty of cinnamon for a warming twist on a classic! Made primarily of pantry staples and ready in under 30 minutes, these chocolate chip cookies with cinnamon will become your new Fall/Winter favorite! Plus, they’re naturally dairy-free, egg-free, and vegan (and you’d never be able to tell!)
Soft and Chewy Cinnamon Chocolate Chip Cookies
As the weather cools down and we inch closer towards the holidays, our usual bakes are replaced with warm, Fall-spiced alternatives like pumpkin chocolate pie, apple cinnamon bread, and pumpkin molasses cookies. Now, one of our favorites (vegan chocolate chip cookies, of course) has had a Fall makeover. The result is chewy, moreish cinnamon chocolate chip cookies.
With the addition of one particular warming Fall spice, these chocolate chip cookies with cinnamon are soft, chewy, and perfect for enjoying during the holidays (or any time of the year!) to keep you warm alongside a tea, coffee, warmed dairy-free milk, or hot chocolate! They’d also make for a great vegan edible Christmas gift or general Christmas cookie!
All-purpose flour: We prefer to use unbleached All-purpose flour. However, white AP flour will work, too. You may be able to use an all-purpose gluten-free flour blend, though we haven’t tried, so we can’t guarantee results.
Baking powder: This leavening agent helps with slight lift and texture.
Sugar: You can use regular granulated sugar (make sure it’s vegan), cane sugar, or an unrefined alternative, like coconut sugar. Be aware that the flavor and color will vary.
Coconut oil: Softened coconut oil or your choice of neutral oil will work. Softened vegan butter should also work.
Salt: A little salt enhances the flavors in these cinnamon-spiced chocolate chip cookies.
Vanilla: Use natural vanilla extract for the best flavor.
Chocolate chips: Use your favorite brands of dairy-free chocolate chips. We used semi-sweet, but you can mix it up based on your flavor and what you have available. Even white chocolate chips will taste excellent with these cinnamon cookies.
Cinnamon: The star of the show! Make sure to use fresh cinnamon powder (not one that’s been in the back of your pantry for years) for the best flavor in these vegan cinnamon cookies.
Whether you’re making these spiced chocolate chip cookies for family or as a vegan edible Christmas gift, there are several ways to adapt the recipe to different tastes!
Chopped nuts: We particularly like chopped walnuts or pecans, but usually only add them if they’re already in the pantry (since they aren’t particularly budget-friendly).
Chili powder: If you thought these chocolate chip cinnamon cookies were already warming, try adding a pinch of cayenne or ancho chili powder to the cookies. Chocolate, chili, and cinnamon all pair wonderfully and make the most delicious warming vegan chocolate chip cookies!
Using brown sugar: For even softer, chewier cookies, I recommend using half regular sugar and ½ light brown sugar. Be aware; the cookies will likely spread more – so you may want to chill the dough in the fridge for at least 30 minutes before baking.
Sugarcoating: For extra flavor and crunch, you could sprinkle some granulated sugar over the chocolate chip cinnamon cookies before they bake (or even cinnamon sugar for extra flavor!).
Spices: If you want to make these vegan cinnamon cookies even more ‘warming’ as winter/ Christmas spiced chocolate chip cookies, you can experiment with the addition of other warming spices like nutmeg (just a pinch) and ginger (a large pinch) -or both. You could even use a chai spice blend.
Flaky salt: If you already have some in the pantry (it can be pricey), a little tiny sprinkle of flaky salt over each cookie before it bakes does wonders for depth of flavor.
Instant coffee: Add around a teaspoon of instant coffee to the cinnamon-spiced chocolate chip cookies to enhance the flavors without tasting like coffee (add more for a ‘cinnamon latte’ chocolate chip cookie).
How to Make Vegan Chocolate Chip Cinnamon Cookies?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Start by preheating the oven to 350F/175C.
Meanwhile, in a large bowl, combine the sugar, oil, and vanilla extract. Then add the water, flour, baking powder, salt, and cinnamon. Mix until just smooth – but be careful not to overwork the dough.
Then fold in the chocolate chips until evenly dispersed into the dough.
Use a tablespoon or small ice-cream scoop to scoop the dough onto a lightly greased cookie sheet. Leave 2-inches of space between each cookie.
Bake the chocolate chip cinnamon cookies for 10-12 minutes, or until golden brown. Be careful not to overbake. Then, remove them from the oven and allow them to cool before removing them from the pan – enjoy!
How to Make Ahead and Store?
There are several ways to prepare these vegan cinnamon cookies ahead of time. The first would be to prepare the cinnamon chip cookie dough and store it in the fridge for two days (covered). Alternatively, you can scoop the cookie dough onto your baking sheet and then freeze until solid. Then, transfer the cookie scoops to a freezer-safe Ziplock bag/container for 1-2 months.
When you’re ready to bake, you can bake the chocolate chip cinnamon cookies from frozen. Add a couple of minutes to the baking time, as needed. Pre-frozen cinnamon chocolate chip cookies may be flatter, as the baking soda will no longer be as ‘active.’
Once baked, you can store vegan chocolate chip cookies in an airtight container for between 3-4 days or in the refrigerator for up to a week. You could also freeze the cinnamon cookies for up to one month. Lay them in a single layer on a large baking tray, freeze until solid, and transfer to a freezer-safe container. Thaw on the counter before enjoying.
Top Recipe Tips
Adjust the amount of cinnamon: The aim of these cinnamon-spiced chocolate chip cookies was to scent the cookies without overwhelming the flavor. However, depending on how much you love cinnamon, feel free to adjust the amount, to taste!
Measure the flour correctly: Use the spoon and level method to ensure you don’t add too much flour to the recipe and end up with stodgy cookies. To do so, use a spoon to fill up your measuring cup (rather than scooping directly into the flour bag). Then the back of a knife to level off the top.
Be careful not to overbake the cinnamon cookies: They might look slightly underdone when you remove them from the oven, but they’ll continue to cook as they cool.
Test for baking soda: One of the worst things for any infrequent baker is going to the effort of baking these delicious vegan cinnamon chocolate chip cookies, just to find out that the leavening agent was expired, and you end up with a flat puddle of cookie dough rather than soft and chewy individual cinnamon cookies. To test the baking soda, combine a small amount with something acidic (lemon juice/vinegar). If it starts to fizz immediately, you’re good to go!
To eat the raw cookie dough: Make sure to heat treat the flour: spread the flour across a baking tray and bake for around 10 minutes at 150ºC/ 300ºF, stirring every few minutes to make sure it’s evenly heated. Alternatively, add it to a bowl and microwave for 60 seconds, mix, and heat for a further 25 seconds. Once cooled, mix the vegan cinnamon chocolate chip cookie dough and enjoy!