Chocolate Cinnamon Cookies

Chocolate Cinnamon Cookies

  • Servings: 48
  • Rating:


1/3 cup sugar
1 tsp cinnamon

1 2/3 cup flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne (optional, for a spicy cookie)
1/2 cup canola oil
1 cup sugar
1/4 cup maple syrup
3 Tbsp milk (or soymilk)
1 tsp vanilla extract


Preheat the oven to 350 degrees. Line two baking sheets with parchment paper, or grease well.

Mix together the cinnamon and sugar for the topping in a small dish, and set aside.

In a bowl, sift together the flour, cocoa powder, baking soda, salt, cinnamon and cayenne (if using). Set aside.

In a mixer or large bowl, mix together the oil, sugar, maple syrup, milk and vanilla until well combined. Add the dry ingredients, stirring until dough comes together.

Scoop out tablespoons of dough (a mini ice-cream scoop makes this ridiculously easy, though it can also be done with two spoons), and plop them into the dish of cinnamon-sugar. Roll around to coat, then transfer to the prepared cookie sheets. Repeat with the remaining dough, leaving ample space for the cookies to spread. Press on each cookie to flatten it into a not-too-thick disc (a little thicker than the finished cookie, as they will continue to spread in the oven). Transfer to the preheated oven and bake ~10 minutes, until the cookies have spread and gotten crackly on top (they won't be entirely set). Remove, and let cool on the cookie sheet for 5 minutes, until firm enough to transfer. Move to a cool rack to cool completely.