If you like a chewy, soft-baked cookie with chocolate chunks and chili pepper, these vegan cinnamon-spiced chocolate chip cookies are the dessert for you.
Why do people already start wishing for fall in August?
I know we love summer, but there are certain autumn delights that must be impossible to resist.
Besides cozy sweater-weather not requiring a true coat, pumpkin is all the rage whether it’s a candle or a latte.
I’ve never been one for pumpkin flavored beverages.
Fall spices are more my thing.
I never say no to chai tea with the unmistakable combination of cinnamon, cardamom, ginger, black pepper and more.
Come September or October, I like to whip up a batch of homemade chai concentrate to do my own lattes instead of the store-bought version that’s a bit too sweet for my taste.
So I guess that makes me more of a cinnamon fan than a pumpkin person. I just find the scent and the taste of cinnamon so comforting.
And there isn’t a better aroma than fresh baked cookies which is why I love these vegan cinnamon-spiced chocolate chip cookies.
They fill your kitchen with something magical in the air. Some might question if this really works, but these are the cookies you should bake to sell your house.
How To Make Vegan Cinnamon-Spiced Shortbread Cookies
The dry ingredients are what you would expect from a standard cookie recipe—flour, baking powder, baking soda and salt—with the addition of cinnamon and ancho chili powder.
I like ancho chili powder because it’s sweet and smoky, but if you have cayenne in your spice drawer, that will work, too.
Then I stir roughly chopped bittersweet chocolate chunks into the flour mixture.
For the wet ingredients, I whisk canola oil with granulated sugar, dark brown sugar and a little water.
Gently fold the dry ingredients into the wet ingredients. It’s important to give the dough time to rest. I cover the bowl and put it in the fridge for 12-24 hours.
The dough will be on the soft-side and kind of glossy.
When the dough has had plenty of downtime, preheat the oven to 350 degrees F.
Scoop the dough into 2-inch balls and pop them into the freezer for 10 minutes. This gives the dough another opportunity to firm up.
On a parchment paper lined sheet pan, press down the balls of dough slightly with your hand.
I sprinkle the cookies with flaky sea salt before putting them in the oven.
If you like a soft-baked cookie, these vegan cinnamon-spiced chocolate chip cookies are for you. They turn out chewy with plenty of chocolate chunks and cinnamon and a touch of heat.
Vegan Cinnamon-Spiced Chocolate Chip Cookies
- Prep Time: 15 minutes + 12-24 hours chilling
- Cook Time: 12-14 minutes
- Total Time: 24-26 minutes + 12-24 hours chilling
- Yield: 20 cookies 1x
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ancho chili pepper or cayenne pepper
6 ounces roughly chopped bittersweet chocolate
1/2 cup plus 1 tablespoon canola oil
1/4 cup plus 1 tablespoon water
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
Flaky sea salt
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ancho chili pepper and chocolate.
In a large bowl whisk together the canola oil, water, vanilla extract, granulated sugar and dark brown sugar. Fold the dry ingredients into the wet ingredients. Cover the bowl and chill in the refrigerator for 12 to 24 hours.
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper
Scoop the dough into 2-inch balls. Chill in the freezer for 10 minutes before arranging on the prepared sheet pan spacing 3 inches apart.
Use your hand to slightly press down the balls of dough. Sprinkle with flaky sea salt. Bake the cookies for 6 minutes. Rotate the sheet pan 180 degrees. Continue baking for 6-8 minutes until the cookies are golden brown at the edges.
Let the cookies sit on the sheet pan for 5 minutes. Transfer to a wire rack to cool.
Repeat with the remaining dough.
The cookies can be stored in an airtight container up to 1 week.