Vegan Chocolate Cookies With Cinnamon

Vegan Chocolate Cinnamon CookiesThis Chocolate Cookie with Cinnamon is just the perfect treat to eat and share for the holidays. Although as good as it is, you might find the sharing part a little harder than you imagined.

I was looking through the many cookie recipes I’ve shared with you on this blog over the years and I realized that I haven’t shared too many chocolate cookies, except this one and some brownie recipes. And that is really weird because I absolutely adore chocolate cookies and could eat them every hour every day.

So here, to atone and then some more, are these very chocolaty Chocolate Cookies. They simply melt in your mouth when you bite into them. I couldn’t stop eating the dough because it was so delicious, and I am sure I’d have gotten a couple more cookies out of the recipe if only I could have stopped myself. I am going to make another batch of these to gift to friends for the holidays and I can just tell they are going to love me for it!

Here’s the recipe.

Vegan Chocolate Cinnamon Cookies

Vegan Chocolate Cinnamon Cookies
Prep time
Cook time
Total time
Delicious and chocolaty vegan cookies that melt in your mouth.
Recipe type: Cookies
Serves: Makes 4 dozen cookies
  • 2½ cups all-purpose flour
  • 1 cup vegetable oil, like canola
  • 1 cup sugar
  • ¼th tsp salt
  • 1 tbsp pure vanilla extract
  • 1 tsp powdered cinnamon
  • 1 tsp instant coffee
  • ½ cup semisweet chocolate chips
  1. Melt the chocolate chips in a double boiler --in a bowl placed over a pot of simmering water -- until it's melted and smooth.
  2. In a bowl, beat together the sugar, salt, and vegetable oil for a minute with a hand mixer or whisk. You can also do this in a stand mixer with the whisk attachment.
  3. Add the vanilla, cinnamon, coffee and melted chocolate and beat together.
  4. Now add the floor and mix into the chocolate-sugar mixture using a spatula. You don't want to beat with a whisk at this stage because you don't want to build the gluten in the flour.
  5. When the dough is well-mixed, cover the bowl with plastic wrap or a tight lid and place it in the refrigerator for at least an hour.
  6. Lightly grease two cookie sheets and preheat the oven to 375 degrees Fahrenheit.
  7. Make a ½-inch ball of the cookie dough and flatten it in your palms to make a disc. Place on the cookie sheet. Repeat with the remaining dough. Be sure to give at least an inch of space between the cookies.
  8. Bake for 14 minutes, turning the cookie sheet once halfway during baking.
  9. Remove from the oven and place the cookie sheet on a rack. Let the cookies cool thoroughly and firm up before removing them from the sheet.
  10. Enjoy!

Chocolate Cinnamon Cookies nutrition facts

Vegan Chocolate Cinnamon Cookies

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  1. says

    hi vaishali,
    your recipes are great and very inspiring.we don’t get vegan butter or cheese in India,how can I substitute butter and cheese . iam a recently changed vegan struggling to substitute the above.kindly help.

  2. says

    Hi Vishali, Your recipes are great and inspiring. In India we don’t get vegan butter & cheese. How do I substitute for them? A little help would be appreciated.

  3. MaxineR says

    Thanks for another tempting vegan cookie recipe. These sounded great, so I tried them. They baked perfectly in 14 min. at 350 F (vs. 375). They did not spread at all and I got 6 dozen, making 1″ balls instead of 1/2″!! (Did you really mean 1/2″ balls??) Tasty little treats although next time I’d add another tsp. or two of cinnamon, a Tbs. of cocoa powder and skip the coffee.

    • says

      Hi Maxine, you need to press down and flatten them after forming the balls — it’s in the recipe. They won’t spread much on their own. I am surprised you got so many– is there a chance you might have added more flour than was in the recipe?

  4. Ellen Lederman says

    Loved these! The first batch broke because I read your directions too quickly and thought I read to turn them halfway through baking, when what you said was to rotate the baking sheet halfway through baking. Duh! So they crumbled….but they won’t be wasted: they are going to be a cookie crumb topping for homemade ice cream. The batch where I followed instructions turned out perfectly.

    Unique flavor with the chocolate and cinnamon. Just a little dry, but that’s because I am used to baking with semisweet chocolate chocolate chips in cookies rather than just cocoa.

    Both Andy and I had the same thought. Chocolate plus cinnamon = Mexican chocolate….next time will add some cayenne! Think that would work? How much would you add?

    • says

      Hi Ellen, so glad you tried these. They are a little brittle, but that’s part of their charm for me. Great idea to use the crumbs for ice cream topping. I think Mexican chocolate would be great– nice thought! And if I were to add cayenne, no more than 1/4 or even 1/8th of a teaspoon? You want the slight kick without too much heat. Happy baking! :)

  5. kuldeep says

    Hi Vaishali,
    Thanks to submit this toothsome recipe, but there is main work of hand mixer in this recipe.
    Can I make the same without any hand mixer?
    If your answer is no so please provide me the information related to hand mixer.
    AS I have heard a lot about KitchenAid.
    Can you just provide me the official website details where I can buy this Kitchenaid professional hand mixer in India?

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