These Cinnamon Chocolate Cookies are a rich twist on classic Snickerdoodle Cookies. They're soft and chewy, rich and cozy with a mild spice from the cinnamon! Rolled in cinnamon sugar, the exterior has a nice slight crunch while the inside is pillowy! They are so simple to make, no mixer is needed and with only 30 minutes of chill time, these easy chocolate snickerdoodles will be ready in an hour! Best yet, they are gluten free, nut free, eggless and can easily be made vegan!
These Cinnamon Chocolate Cookies are an amazing twist on homemade snickerdoodles. They honestly taste like my Chocolate and Cinnamon Rolls! If you've been following along for a while, you know I love turning classic recipes into chocolate treats like with my Chocolate Crumb Cake and my Chocolate Sugared Donuts and these chocolate snickerdoodle cookies are another success story! Bet yet, they're so simple to make and clean up is a breeze!
For more easy chocolate cookie recipes, try my Triple Chocolate Cookies, my Olive Oil Cookies, my Chocolate Ginger Cookies and my Dark Chocolate Sugar Cookies!
Reasons to Love These Cinnamon Chocolate Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crispy Exterior yet Pillowy Interior- These cookies are the most perfect texture. Crispy on the outside thanks to the cinnamon sugar coating, yet thick, soft and pillowy on the inside!
- Covered in Cinnamon Sugar- The sugar coating gives a nice woodsy sweetness like with my Apple Butter Cookies!
- Chocolate- These are a chocolate twist on classic snickerdoodles!
- Easy to Make- You don't need a mixer of any kind to make the cookie dough and they only require 30 minutes of chill time prior to baking just like my Chocolate Filled Cookies!
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.
- Cocoa Powders- I like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Cinnamon- It wouldn't be a chocolate snickerdoodle without this woodsy ingredient!
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter in the cookie dough. Make sure to cool it prior to adding the brown sugar in it.
- Light Brown Sugar- Using the light brown gives the cookies the softness we need to offset the dryness from the cocoa powders and lack of eggs. I don't like to use dark because the cookies don't spread enough when baking.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. You need this otherwise the cookies will break apart when you try to pick them up.
- 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.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Make these into Chocolate Vegan Snickerdoodle Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
How to Make this Recipe with All Purpose Flour
- Use 1 ¼ cups of packed AP flour (210 grams)
- Make sure to use ½ cup packed cocoa powder (58 grams).
- Use 3 tablespoons of milk.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 12-13 minutes. Reshape as needed. Should make 24 cookies.
This recipe has not been tested with all of 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 Cookies
Here are the step by step instructions for making these chocolate snickerdoodle cookies!
Step 1: Melt the Butter
Microwave the butter in 11 second increments until halfway melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cocoa powder, baking soda, kosher salt and ground cinnamon. Set aside.
Step 3: 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 4: Whisk in the Sugar, Cornstarch Water and Vanilla
Into the cooled and creamy melted butter, whisk in the light brown sugar, the cornstarch water and the pure vanilla extract until fully combined.
Step 5: Add in the Flour Mixture, Milk and Freeze
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour until combined. Do not over mix or the dough will become shiny and too sticky. Freeze for 30 minutes.
Step 6: Make the Cinnamon Sugar Coating
In a small bowl, whisk together the granulated sugar and cinnamon until combined. Set aside.
Step 7: Scoop The Dough and Coat in Cinnamon Sugar
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 12 scoops
Coat each dough ball in the cinnamon sugar.
Step 8: Bake the Cookies and Cool
Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
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 make sure to use packed cups or please read the gram amount.
- Use 2 Types of Cocoa Powders- The combination of Natural Unsweetened and Dark cocoa powders give the cookies a richer flavor and darker color. If you only have one type on hand, use natural unsweetened or dutch...just know the color of the cookies will not be as dark as mine. Do not use dark alone; it will make your cookies too dry, chalky and bitter. And like the flour, use packed cups of cocoa powder.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the cookies will be very thin, spread out and oily. Microwave until the butter is halfway melted, then whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth. You can see in my video.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 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 scoop halfway through making the dough balls.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the cookies will be very buttery and flakey. You must add half the flour, then the milk and then the rest of the flour.
- 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. Work quickly because they harden pretty fast.
Recipe FAQs
Yes. You can make the dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough prior to baking.
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 completely frozen. Once frozen, store the dough balls in a zip top bag for 1 month. When ready to use, bake at the same temperature for 18-19 minutes instead of 15.
Most gluten free baked goods are best made the same day, but you are able to make these cookies a day before!
Store the cookies in an airtight container at room temperature. Once in an airtight container overnight, they will be soft throughout.
I would not recommend using granulated sugar.
Eggless cookies tend to become very dry once they are completely cool. The light brown sugar adds lots of moisture into the cookies that is missing from the lack of eggs and two types of cocoa powders.
Storing: Once the cookies have cooled, store them in an airtight container or in a zip top bag at room temperature for up to 3 days.
If you want the cookies warm, 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 18-19 minutes instead of 15.
More Chocolate Cookies You'll Love
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📖 Recipe
Cinnamon Chocolate Cookies
Ingredients
For the Chocolate Snickeredoodles
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder (I use ¼ cup Natural Unsweetened and ¼ cup Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, melted and cooled
- 1 ¼ cups light brown sugar , packed
- ¼ cup plus 2 tablespoons milk
- 1 teaspoon pure vanilla extract
For the Cinnamon Sugar
- 4 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Place the ½ cup unsalted butter in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until halfway melted.Whisk the butter until the residual heat melts the rest of the butter. Set aside to cool.It should be smooth and creamy.
- In a medium bowl, whisk together the 1 ¼ cups multipurpose gluten free flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon kosher salt and 1 ½ teaspoons ground cinnamon. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine the 1 ¼ cups light brown sugar, the cornstarch water and the 1 teaspoon pure vanilla extract. Whisk until it is all fully combined and blended. It may appear slightly chunky. That's normal.
- Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the ¼ cup plus 2 tablespoons milk and whisk to combine.Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- In a small bowl, whisk together the 4 tablespoons granulated sugar and ½ teaspoon ground cinnamon until combined. Set aside.
- After 30 min, using a large cookie scoop, make 12 scoops with the dough. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Drop the dough balls into the cinnamon sugar and coat completely.
- Place the balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.I only bake 6 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- 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 with parchment aper underneath. If you don't let them cool on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough.
John says
What a great tasting recipe! I love it!