These Cinnamon Chocolate Chip Cookies are soft and chewy eggless chocolate chip cookies that are loaded with cinnamon and chocolate chips! They are then rolled in cinnamon sugar and topped with more chocolate! A little woodsy spice mixed with sweet chocolate makes for such a cozy combination. Best yet, these cookies are gluten free, nut free, eggless and easily vegan!
This recipe of Cinnamon Chocolate Chip Cookies makes 6 large or 12 small cookies and only requires 15 minutes of chill time, just like my Small Batch Chocolate Chip Cookies and my Mini Chocolate Chip Cookies! It's the perfect fall dessert!
For more eggless chocolate chip cookie recipes, try Eggless Chocolate Chip Cookies, Dark Chocolate Chip Cookies and Red Velvet Chocolate Chip Cookies.
Reasons to Love these Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crip Outside- These cookies have a crispy exterior when right out of the oven.
- Soft & Gooey Inside- The cookies are chewy and oozing with chocolate inside!
- Chocolate Chips- They are loaded and topped with chocolate chips!
- Cinnamon- They're loaded with cinnamon in the dough and also rolled in cinnamon sugar prior to baking like in my Gluten Free Snickerdoodles!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- I use this instead of granulated for added moisture like in my Dark Chocolate Sugar Cookies.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- Cinnamon- Use 1 teaspoon ground cinnamon in the in the dough itself and a cinnamon sugar mixture to roll the cookies in. If you want a sugar cookie with chocolate and no cinnamon, check out my Chocolate Chip Sugar Cookies.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan. I really love to use this brand of allergy friendly chocolate chips.
For All Purpose Flour
- Use ¾ plus 2 tablespoons of packed AP Flour (126 grams plus 2 tablespoons).
- Use 1 Tablespoon of milk.
- You still need to chill the dough due to the lack of eggs.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-13 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cinnamon Chocolate Chip Cookies
Here are the step by step instructions to make these chocolate chip cinnamon cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking soda, salt and 1 teaspoon of cinnamon.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
In the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter and dark brown sugar until smooth and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
Beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky; that’s normal.
Step 5: Add in the Dry Ingredients, Chocolate Chips and Freeze
Slowly beat in the gluten free flour mixture and mix until just combined. Scrape down the sides of the bowl with the spatula and combine again.
Using a spatula, fold in ½ cup of chocolate chips and freeze for at least 5 minutes.
Step 6: Scoop The Dough and Make the Cinnamon Sugar and Coat Dough Balls
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 6 scoops.
In a small bowl, whisk together the cinnamon and sugar.
Step 7: Press Dough in Chocolate Chips and Roll in Sugar
Press the top of each dough ball into the extra ¼ cup of chocolate chips, then roll each dough ball in the cinnamon sugar mixture.
It must be in that order or else the chocolate chips will not stick to the dough.
Step 8: Bake the Cookies and Cool
Bake the cookies at 350 degrees Fahrenheit for 15 minutes or until golden on the bottoms.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups (126 grams plus 2 tablespoons).
- Use Room Temperature Butter/Vegan Baking Stick- Do not use melted or softened butter. Since these cookies have no eggs, if you use melted butter the cookies will spread into a giant mess while baking.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 15 minutes, the dough will be too sticky to form into scoops.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your cookie scoop halfway through making the dough balls.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Not at all! You can skip that step entirely but it truly gives the cookies a little something extra!
Storing: Once the cookies have cooled, store them in an airtight container at room temperature for up to 2 days.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 15 minutes instead of 13.
Other Cinnamon Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Cinnamon Chocolate Chip Cookies
Ingredients
For the Dough
- ¾ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup plus 2 tablespoons dark brown sugar
- 1 rounded tablespoon cornstarch mixed with 1.5 tablespoons of water
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup semi-sweet chocolate chips
For the Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- ⅛ teaspoon ground cinnamon
- ¼ cup semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the ¾ cup plus 2 tablespoons gluten free flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt and 1 teaspoon of cinnamon. Set aside.
- In a small bowl, using a spoon, mix together the 1 rounded teaspoon cornstarch and the 1.5 teaspoons water until thin and watery. It will be thick and tacky at first. Set aside.
- Using an electric mixer or a hand held mixer, beat the ¼ cup unsalted butter and the ½ cup plus 2 tablespoons dark brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the 2 tablespoons milk and ½ teaspoon pure vanilla extract. The mixture will look chunky and that’s ok.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ½ cup chocolate chips.
- Pop the bowl of dough in the freezer for 15 minutes. Make sure the bowl is freezer safe.
- In the meantime, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the bowl of dough out of the freezer. Using a large cookie scoop (I use a 2 ounce scoop), scoop the dough out into 6 scoops. If it is sticking to your hands, get your hands slightly wet.If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- In a small bowl, whisk together the 2 tablespoons granulated sugar with the ⅛ teaspoon cinnamon. Set aside.
- Pour the additional ¼ cup chocolate chips into a small bowl. Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
- Drop the dough balls one at a time into the cinnamon sugar mixture and coat completely.It must be in that order or else the chocolate chips will not stick to the dough.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13-15 minutes.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.
Abbie
This is my first try at making anything gluten-free. I have almond flour at home. Am I able to make this recipe or should I be using something else/getting xanthum gum?
Lee
Hi Abbie! Almond flour is quite different than a multi purpose gluten free flour with xanthan gum. Almond flour has more fat due to the nuts and therefore tends to add more moisture into baked goods and can make them more dense. Sadly I cannot be of much help due to my son's severe allergy to nuts. I really love to use a multi purpose flour with xanthan gum. I can email you my favs if you'd like!
Ashley
I’ve been making these cookies twice a week for the last month. I’ve taken them to my family’s homes and they love them too.
Lee
SO glad thank you so much!
Kellyn
Cookie was delicious and doesn’t taste gluten free! The cinnamon taste is fairly light, but you could add more into the sugar mixture if you wanted it to taste more “fall”! Will definitely make these again!
Lee
SO glad you liked them! Thanks!!!
Gianna Frale
So great and yummy ! honestly better than regular cookies and easy recipe to follow !
Lee
Thanks so so much!
Alicia
I was craving cinnamon and chocolate, and these cookies were amazing!
Terry
So gooey and chocolatey.
Tiffany Lund
Easy to follow recipe, I love that you can change some ingredients out for a different type (for example: you can use any type of milk you want). This was so fun to make with my son. We enjoyed the process and the fruits of our labor at the end. The cinnamon added to it brought me back to my childhood. It reminded me of Ibarra Mexican hot chocolate. Yum!!!! Make these you won’t be disappointed!
Lee
SO so glad! Thanks so much!
John
These cookies are so easy to make! AND so delicious! Thank you!!!
Lee
Thanks so much!