Vegan Cinnamon Chocolate Chip Cookies

Hello! I created this recipe to give my children a "healthier" cookie. It contains no dairy or white sugar. Maple sugar can be used in place of white sugar while baking. It comes from maple syrup and contains antioxidants and minerals. And of course cinnamon is the perfect warming spice for these cold winter days. Hope you enjoy the recipe!


2 1/2 cups organic sprouted wheat flour
1 1/2 cups maple sugar or coconut sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon sea salt
1 cup vegan butter, at room temperature
2 Tbsp coconut oil, solid
3 tablespoons water
1 tablespoon white vinegar or apple cider vinegar
2 teaspoons vanilla
1 drop cinnamon leaf essential oil
1 cup dairy free chocolate chips


Preheat oven to 375 F. Line your baking sheet with parchment paper, to create a non stick surface. 
In a bowl, mix together flour, baking soda, cinnamon, and sea salt. Set aside. In another bowl, cream together the vegan butter, coconut oil, and maple sugar with an electric mixer. Mix in vanilla, vinegar, water, and cinnamon leaf oil. Then add the flour mixture to the butter mixture. Stir well and fold in chocolate chips. 
Roll the cookie dough into individual balls, about a heaping tablespoon worth. Gently press into a disk shape with your hands. Place 2 inches apart on the baking sheet and bake for 7-8 mins. Remove from oven and let cool for 5 mins. Then transfer the cookies to a cooling rack to cool completely. Enjoy with a big glass of almond milk or hot cocoa!

Note: It is really important to use coconut oil that is in solid form. If your coconut oil is liquid, place in the refrigerator until solid.

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