Name: Cinnamon Chocolate Chip Cookies Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
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

If you’re a cookie lover like me, you’re going to absolutely adore this Cinnamon Chocolate Chip Cookies Recipe. It’s one of those special finds that combines the warm, comforting spice of cinnamon with melty, rich chocolate chips for a cozy treat that’s perfect any time of year. Plus, it’s delightfully simple, vegan, and made with pantry staples so you can whip it up on a whim – trust me, these cookies are fan-freaking-tastic!

💚

Why You’ll Love This Recipe

Super Easy to Make: With just one bowl and simple ingredients, you’ll have dough ready in minutes – no fuss, no mess.
Delicious Flavor Combo: The cinnamon’s gentle warmth paired with chocolate chips is absolutely irresistible and perfect for cozy vibes.
Vegan & Allergy-Friendly: This recipe uses no eggs or dairy, making it great for everyone to enjoy.
Perfect Texture: Soft, chewy edges with just a light golden crunch – my family goes crazy for how these turn out every time.

A group of golden brown chocolate chip cookies is spread out on a black wire cooling rack placed on a white marbled surface. The cookies have a soft texture with visible uneven chocolate chips scattered on top. To the right, there are more chocolate chips scattered around, with a metal ice cream scoop nearby. The scene is bright and clean, showing a cozy, fresh-baked vibe. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These simple ingredients work beautifully together to create a rich, moist cookie dough that bakes up wonderfully soft yet sturdy. The key is balancing cinnamon’s spice with a good-quality chocolate chip — trust me on this one!

Granulated sugar: Provides sweetness and a bit of chew; I prefer pure cane sugar for a cleaner taste.
Neutral oil: I love using light oils like canola or sunflower for a light texture without overpowering flavors.
Vanilla extract: Enhances all the sweet flavors – don’t skip this!
Water: Helps bind the dough and keep it soft – I’ve found this works just as well as plant-based milk in this recipe.
All-purpose flour: The foundation for texture; make sure it’s well-sifted for a smoother dough.
Baking powder: This gives the cookies their slight rise and fluffiness.
Salt: Balances sweetness and enriches the overall flavor.
Cinnamon: The star spice – I always use freshly ground for the best aroma and flavor punch.
Semi-sweet vegan chocolate chips: Melts just right without making the cookies too sweet; see my tips for brands I trust below!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love keeping the base recipe classic, but depending on the season or my mood, I often tweak it a bit – and I encourage you to make it your own too! Whether it’s swapping spices or adding nuts, there’s plenty of room for creativity here.

Try Adding Nuts: I once added chopped pecans and it added an amazing crunch that made these cookies feel even more festive.
Spice It Up: Swap out cinnamon for pumpkin pie spice or add a pinch of cayenne if you want a little heat – it’s surprisingly delicious!
Use Maple Syrup Instead of Sugar: For a different kind of sweetness, I sometimes replace some sugar with maple syrup, making the cookies a tad chewier and richer.
Chocolate Varieties: Dark, milk, or white vegan chocolate chips also work well depending on your preference.

How to Make Cinnamon Chocolate Chip Cookies Recipe

Step 1: Whisk Your Wet Ingredients

Start by preheating your oven to 350°F (175°C) so it’s ready when you are. In a large bowl, mix the sugar, neutral oil, and vanilla extract together until combined. Then, pour in the water and stir it all up. I like using a wooden spoon here – it feels more tactile and I can really tell when everything’s blended just right.

Step 2: Mix Your Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, salt, and cinnamon until evenly distributed. This little step prevents clumps and ensures that cinnamon’s spice is perfectly balanced in every bite. Once that’s done, gradually add the dry mix into your wet ingredients, stirring gently until smooth dough forms.

Step 3: Fold In the Chocolate Chips

Now comes the best part! Gently fold in the vegan chocolate chips so they’re evenly scattered throughout the dough. I like to reserve a handful to sprinkle on top of the cookies before baking—it makes for a pretty, melty crown on each cookie.

Step 4: Scoop and Bake

Use a tablespoon to scoop rounded mounds of dough and place them onto a lightly greased or parchment-lined baking sheet. Make sure to space them about 2 inches apart so they can spread nicely without sticking. Bake in the preheated oven for 10–12 minutes or until the edges are just turning golden. Be careful not to overbake – I learned this the hard way when cookies get too crisp to my disappointment!

Step 5: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This step helps them set up and keeps them soft and chewy on the inside. You’ll want to resist eating them right away – but I wouldn’t blame you if you sneak one warm!

👨‍🍳

Pro Tips for Making Cinnamon Chocolate Chip Cookies Recipe

Measure Flour Accurately: Too much flour makes cookies dry; I spoon it into my measuring cup and level it off for perfect softness.
Use Fresh Cinnamon: Freshly ground cinnamon really lifts the flavor—avoid old, stale spice for best results.
Don’t Overbake: Cookies continue cooking on the pan after you take them out; pulling them out when edges just start to brown gives you that chewy center.
Even Dough Mounds: Using a tablespoon scoop helps all cookies bake evenly and look professional—my secret little trick!

How to Serve Cinnamon Chocolate Chip Cookies Recipe

The image shows a close-up of several chocolate chip cookies placed on a white marbled surface. The cookie in the foreground is broken in half, revealing the soft, light brown interior speckled with dark chocolate chips. The other whole cookies in the background have uneven round shapes and a slightly bumpy texture with chocolate chips embedded on the surface. Crumbs are scattered lightly around the broken cookie, adding to the visual texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I enjoy adding a light dusting of cinnamon sugar on top right after baking—it adds a little sparkle and an extra layer of sweet warmth. Sometimes I also drizzle a bit of melted vegan white chocolate for special occasions; it looks fancy but is super easy!

Side Dishes

These cookies pair wonderfully with a creamy almond milk latte or a cup of spiced chai tea. For parties, I like setting out creamy vegan ice cream alongside for an indulgent cookie sandwich treat that guests adore.

Creative Ways to Present

For holiday gatherings, I’ve arranged batches on festive plates garnished with fresh cinnamon sticks and star anise—it makes a simple cookie feel extra special! Wrapping a few in cellophane with a ribbon also makes for delightful little gifts.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature. I add a slice of bread inside the container to keep them soft longer—this little trick saves them from drying out too fast.

Freezing

These cookies freeze beautifully! I freeze them flat on a baking sheet first, then transfer to a freezer-safe bag. When I’m ready, I just let them thaw at room temperature for about 30 minutes—almost like fresh-baked!

Reheating

Reheat in a warm oven (around 300°F) for just 5 minutes to bring back that freshly-baked softness and melty chocolate goodness. Microwave works too, but the oven is my preferred method for even warmth and texture restoration.

FAQs

Can I make this Cinnamon Chocolate Chip Cookies Recipe gluten-free?

Absolutely! Try swapping the all-purpose flour for a gluten-free baking blend. Just keep in mind that texture might vary slightly depending on the gluten-free flour combination you use.
What’s the best way to store these cookies to keep them fresh?

Store them in an airtight container with a slice of bread to maintain softness. They last well at room temperature for up to a week, or longer if refrigerated.
Can I use butter instead of oil in this recipe?

You can, but keep in mind that using butter will make the recipe non-vegan and could change the texture slightly. Oil makes them softer and pliable in this recipe.
How do I prevent my cinnamon chocolate chip cookies from spreading too much?

Make sure the dough is well chilled if possible, and avoid using too much oil or water. Using a tablespoon scoop helps keep cookies uniform and less likely to spread excessively.
Are these cookies suitable for kids?

Definitely! They’re softly textured with familiar flavors and free of eggs or dairy, making them a gentle option for many children – plus they’re just plain tasty!

Final Thoughts

I absolutely love how this Cinnamon Chocolate Chip Cookies Recipe turns out every single time. The combo of cinnamon warmth and melty chocolate chips is like a hug in cookie form – and it’s so easy to make that it’s become my go-to when I want comfort food fast. I used to struggle to find a vegan cookie that was chewy and flavorful but without fuss, and this recipe nailed it. So next time you’re craving something cozy and sweet, give this one a try – I promise you’ll be baking it again and again!