Cinnamon Chocolate Chip Cookies
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!
Servings: 6 large cookies
Calories: 339kcal
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.
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. Be careful not to burn your mouth.
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: 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. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 339kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 199mg | Potassium: 164mg | Fiber: 4g | Sugar: 31g | Vitamin A: 257IU | Vitamin C: 0.01mg | Calcium: 51mg | Iron: 2mg