Vegan Chocolate Cinnamon Cookies
These melt-in-the-mouth vegan chocolate cookies are infused with the warmth of cinnamon and vanilla. They melt in your mouth and are perfect treats to eat and share for the holidays or anytime. Nut-free and soy-free.
Prep Time25 mins
Cook Time14 mins
Total Time39 mins
Melt the chocolate chips in a double boiler --in a bowl placed over a pot of simmering water -- until it's melted and smooth.
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.
Add the vanilla, cinnamon, coffee and melted chocolate and beat together.
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.
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.
Lightly grease two cookie sheets and preheat the oven to 375 degrees Fahrenheit.
Make a 1/2-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.
Bake for 14 minutes, turning the cookie sheet once halfway during baking.
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.