These cinnamon chip cookies are pretty bomb. I’ve adapted this from an awesome vegan rosemary-chocolate chip cookie recipe from Isa Chandra Moskowitz, and although they’re not vegan (cinnamon chips have milk in them), they’re pretty fab because I used coconut oil and flaxseed, and no egg or butter. Yay for some health benefits in a dessert!
If you’re wary of flaxseeds and coconut oil in your cookies, let me assure you, it’s gonna be okay! What I do when I buy a bag of flaxseeds is grind them all up in the food processor until they’re really fine. I then put them in a resealable bag or plastic container and store them in the freezer so the oils in the flaxseeds don’t turn rancid. When I need ground flaxseeds, I don’t have to fuss with grinding them – they’re all ready for me! As for taste and texture in this cookie – the flaxseeds really are undetectable. All you’ll get is a nice roasty, toastiness from the flaxseeds! Not to mention some plant-based omega-3s and fiber!
The coconut oil is great because it’s a solid fat, so it acts like butter in this recipe. I use coconut oil to saute baby bok choy or Swiss chard, and it’s great because it lends a tropical, subtle flavor to my greens. Health-wise, even though it is high in saturated fat (the fat you want to lower in your diet), it is high in medium-chain triglycerides, and is a good vegan choice if you’re not into using butter in this case.
Cinnamon Chip Cookies with Coconut Oil and Flaxseed
makes 40 cookies
adapted from Isa Chandra Moskowitz’s Isa Does It
1 cup refined coconut oil, softened
2/3 cup light brown sugar
1/2 cup granulated sugar
1/2 cup unsweetened almond milk
2 tablespoons ground flaxseed
4 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup cinnamon chips
Preheat oven to 360 degrees F (yes you heard that right – I find that a tiny increase in temperature lends itself to a more firm cookie). Line two large baking sheets with parchment paper. Readjust oven racks to be in the middle and lower third of the oven.
In a large bowl, use a whisk to incorporate the coconut oil with the sugars. Add in the milk and ground flaxseed and stir until combined. Add in the vanilla; stir to combine.
In a medium bowl, sift together the flour, salt, and baking soda. Add half of this mixture into the coconut oil mixture, and mix well. Add the other half as well as the cinnamon chips, and stir until it looks like cookie dough.
Scoop out about a tablespoon of dough, roll it between you hands to form a ball, and gently flatten a tiny bit onto the cookie sheet. Place the cookies about 2 inches apart on the cookie sheet. You’ll have enough cookie dough left over for another pan after this first batch is done. Bake for about 7 minutes, then switch racks for another 7 minutes, until golden brown and edges look slightly crispy.
Cool on the sheets for about 5 minutes, then transfer to a cooling rack to cool the rest of the way.