Preheat oven to 350º F. Meanwhile, mix together the sugar, coconut (or other type) oil, and vanilla extract. Then add the water, flour, baking powder, salt, and cinnamon.
Fold in the chocolate chips last and make sure everything forms a nice dough.
Using a tablespoon, place the rounded dough onto a lightly greased cookie sheet. Bake each batch for 10-12 minutes, and be careful not to over-bake.
Allow to cool before removing from the pan and serving.
Notes
Variations:
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).