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    Home » Gluten Free Dessert Recipes

    Cinnamon Chocolate Chip Cookies

    Published: Aug 16, 2022 · Modified: Nov 28, 2022 by Lee · This post may contain affiliate links · 14 Comments .

    Jump to Recipe Jump to Video

    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!

    Melted chocolate chips on a cinnamon sugared cookie on a plate.

    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!

    For more eggless chocolate chip cookie recipes, try Eggless Chocolate Chip Cookies, Dark Chocolate Chip Cookies and Red Velvet Chocolate Chip Cookies.

    Jump to:
    • Reasons to Love these Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Cinnamon Chocolate Chip Cookies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Cinnamon Recipes You'll Love
    • 📖 Recipe
    • Cinnamon 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

    Butter, chocolate chips, kosher salt, GF flour, dark brown sugar, vanilla, baking soda, granulated sugar, cornstarch water, cinnamon and milk in separate containers.
    • 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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • 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 non dairy 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.

    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!

    Looking down at a large chocolate chip cookie coated with cinnamon sugar.

    How to Make Cinnamon Chocolate Chip Cookies

    Here are the step by step instructions to make these cookies!

    Step 1: Whisk Together the Dry Ingredients

    In a medium bowl, combine the gluten free flour, baking soda, salt and 1 teaspoon of cinnamon. Whisk to combine.

    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.

    A whisk with flour and cinnamon sugar.
    Step 1
    Cornstarch and water mixed throroughly.
    Step 2

    Step 3: Cream the Sugar

    Add the dark brown sugar and room temperature butter or vegan baking stick into the bowl of an electric mixer or use a hand held mixer to combine.

    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.

    Chunks of butter and brown sugar in a bowl.
    All the wet ingredients mixed together.
    Step 4

    Step 5: Add in the Dry Ingredients

    Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides.

    Step 6: Fold in the Chocolate Chips

    Fold in ½ cup of chocolate chips using a spatula. 

    Step 7: Chill the Dough and Preheat the Oven

    Pop the entire bowl of dough in the freezer for 15 min. Make sure the bowl is freezer safe.

    While the dough is chilling, preheat your oven to 350 degrees and line a baking sheet with parchment paper. 

    Mixed the wet and dry ingredients to make a batter.
    Step 5
    Chocolate chips mixed into the cookie batter.
    Step 6

    Step 8: Scoop the Dough

    For the cookies, use an ice cream scoop to scoop the dough. 

    There should be 6 scoops.

    Step 9: Make the Cinnamon Sugar

    In a small bowl, whisk together the ¼ cup granulated sugar with ¼ teaspoon of ground cinnamon.

    A ball of chocolate chip cookie batter.
    Step 8
    Cinnamon sugar in a bowl.
    Step 9

    Step 10: 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 11: Bake

    Place dough balls about 3-4 inches apart on the parchment lined baking sheet.

    Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 13-15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.

    A ball of batter dusted with cinnamon sugar.
    Looking down at a gluten free Cinnamon Chocolate Chip Cookie.

    Step 12: Cool

    Immediately reshape the cookies into a circle with a spatula when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. 

    If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.

    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 butter. Since these cookies have no eggs, if you use melted butter the cookies will spread into a giant mess while baking. 
    • Chill the Dough- I know this seems like a step you could skip if you’re in a rush, but please don’t. Cookies without eggs spread way more than cookies with eggs. If you don’t pop the dough in the freezer for 15 minutes, the cookies will spread and be flat and thin.
    • 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

    Can I make the dough ahead of time?


    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.

    Can I make these cookies ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these cookies a day before! 

    Can I use another sugar instead of dark brown?


    I don’t recommend using a different sugar. 

    Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.

    Can I use a smaller cookie scoop?


    Yes. Use a small cookie scoop to make 12 cookies. They will bake at the same temperature for 11-13 minutes.

    Do I have to roll the cookies in cinnamon sugar?


    Not at all! You can skip that step entirely but it truly gives the cookies a little something extra!

    How do I store these Cinnamon Chocolate Chip Cookies?


    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.

    A bite reveals the soft insides of the cookie.

    Other Cinnamon Recipes You'll Love

    • Patches of cinnamon sugar dot this slice of Snickerdoodle layer cake.
      Snickerdoodle Cake
    • A delicious slice of light and fluffy, burnt sienna Cinnamon Tea Cake on a plate.
      Cinnamon Tea Cake
    • A stack of three delicious gluten free Cinnamon Sugar Donuts.
      Cinnamon Sugar Donuts
    • Sugary glaze crosshatched on an Apple Cinnamon Cookie.
      Apple Cinnamon Cookies

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!

    📖 Recipe

    Melted chocolate chips on a cinnamon sugared cookie on a plate.

    Cinnamon Chocolate Chip Cookies

    Author: Lee
    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!
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 13 minutes mins
    Chill Time 15 minutes mins
    Total Time 48 minutes mins
    Course Dessert
    Cuisine American
    Servings 6 large cookies
    Calories 355 kcal

    Ingredients
     
     

    For the Dough

    • ¾ cup plus 2 tablespoons gluten free flour (I use a 1:1 gf flour with xanthan gum)
    • 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 heaping tablespoon heaping tablespoon of cornstarch mixed with 1.5 tablespoons of water
    • 2 tablespoons milk
    • ½ teaspoon pure vanilla extract
    • ½ cup semi sweet chocolate chips

    For Rolling

    • ¼ cup granulated sugar
    • ¼ teaspoon ground cinnamon
    • ¼ cup semi sweet chocolate chips

    Instructions
     

    • In a large bowl, whisk together the gluten free flour, the baking soda, the kosher salt and 1 teaspoon of cinnamon. Set aside.
    • 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. Set aside.
    • Using an electric mixer or a hand held mixer, beat the room temperature butter or vegan baking stick and the 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 milk and vanilla. 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 an ice cream scoop, scoop the dough out into 6 scoops.
    • In a small bowl, using a tiny whisk, mix together the ¼ cup granulated sugar and the ¼ teaspoon cinnamon. Set aside.
    • Pour the extra ¼ cup chocolate chips into a small bowl. Press the top of each dough ball into the chocolate chips and gently press the chips down with your hand to make sure they stick to the dough.
    • Then drop the dough balls, one at a time, into the cinnamon sugar and coat completely. It must be in that order or else the chocolate chips will not stick to the dough.
    • Place the dough balls on the lined baking sheet. Make sure to space the dough balls at least 3 inches apart.
    • Bake the cookies in the middle rack for 13-15 minutes until golden on the bottoms. You can check carefully with a cookie spatula.
    • When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape.
    • Do not take the cookies off the baking sheet for 5 minutes. If you try, they will fall apart. After 5 minutes, transfer cookies to a cooling rack and enjoy!

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chips. 
    All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup plus 2 tablespoons of packed regular flour (126 grams plus 2 tablespoons) and 1 tablespoon milk. Still chill the dough. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
    Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. 
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 355kcalCarbohydrates: 50gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 22mgSodium: 199mgPotassium: 164mgFiber: 4gSugar: 35gVitamin A: 257IUVitamin C: 0.02mgCalcium: 52mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Abbie

      December 21, 2022 at 1:52 pm

      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?

      Reply
      • Lee

        December 21, 2022 at 5:00 pm

        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!

        Reply
    2. Ashley

      November 14, 2022 at 9:19 pm

      5 stars
      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.

      Reply
      • Lee

        November 15, 2022 at 1:26 pm

        SO glad thank you so much!

        Reply
    3. Kellyn

      September 25, 2022 at 8:36 pm

      5 stars
      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!

      Reply
      • Lee

        September 25, 2022 at 10:22 pm

        SO glad you liked them! Thanks!!!

        Reply
    4. Gianna Frale

      August 22, 2022 at 6:36 pm

      5 stars
      So great and yummy ! honestly better than regular cookies and easy recipe to follow !

      Reply
      • Lee

        August 23, 2022 at 12:22 am

        Thanks so so much!

        Reply
        • Alicia

          October 04, 2022 at 2:17 pm

          5 stars
          I was craving cinnamon and chocolate, and these cookies were amazing!

    5. Terry

      August 16, 2022 at 5:31 pm

      5 stars
      So gooey and chocolatey.

      Reply
    6. Tiffany Lund

      August 16, 2022 at 5:19 pm

      5 stars
      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!

      Reply
      • Lee

        August 21, 2022 at 2:26 pm

        SO so glad! Thanks so much!

        Reply
    7. John

      August 16, 2022 at 12:33 pm

      5 stars
      These cookies are so easy to make! AND so delicious! Thank you!!!

      Reply
      • Lee

        August 21, 2022 at 2:26 pm

        Thanks so much!

        Reply
    5 from 12 votes (5 ratings without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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