Cinnamon Chocolate Cookies

Soft and delicious Chocolate Cinnamon Cookie with a bite missing coated in cinnamon sugar.

5 from 1 vote

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!

Prep Time15

Cook Time15

Freeze Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: large cookies

Calories: 226kcal

Author: Lee

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

US Customary - Metric

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.

Notes

For smaller cookies: Use a small cookie scoop or roll into 1 inch balls and bake at same temperature for 12-13 min. Make sure to keep dough in the fridge in-between baking the batches. Should make 24 cookies.

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks and a non-dairy milk.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ packed cups of flour (210 grams), ½ packed cup cocoa powder (58 grams) and 3 tablespoons of milk.

Storing: Keep extra cookies in an airtight container or zip top bag at room temperature for up to 3 days. Heat in microwave a few seconds before serving if you want them warm. Be careful not to burn your mouth.

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. Heat in microwave a few seconds before serving if you want them warm. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate

Nutrition