Description
Enjoy these soft and cozy Cinnamon Chocolate Chip Cookies made with simple pantry ingredients. This vegan recipe features a perfect blend of cinnamon and semi-sweet chocolate chips baked to golden perfection, ideal for fall and the holiday season.
Ingredients
Scale
Wet Ingredients
- 1 cup granulated sugar
- ½ cup neutral oil
- 1 teaspoon vanilla extract
- ½ cup water
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
Add-ins
- 1 cup semi-sweet vegan chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Wet Ingredients: In a large bowl, combine granulated sugar, neutral oil, and vanilla extract. Stir in the water until fully incorporated.
- Add Dry Ingredients: Add all-purpose flour, baking powder, salt, and cinnamon to the wet mixture. Mix thoroughly to form a smooth cookie dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet vegan chocolate chips into the dough until evenly distributed.
- Shape Cookies: Using a tablespoon, scoop and shape the dough into rounded mounds. Place them on a lightly greased or parchment-lined baking sheet, spacing them to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the edges are lightly golden. Avoid overbaking to keep the cookies soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use a neutral oil such as canola or vegetable oil for the best texture and flavor.
- Ensure not to overbake to maintain a soft and chewy cookie.
- These cookies are perfect for a cozy fall treat or holiday gatherings.
- Can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 225 kcal
- Sugar: 18 g
- Sodium: 127 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.03 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
