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!
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.