These cinnamon chocolate chip cookies are beyond decadent. You'll want to make them again and again, and you should! So whip up a batch for your non-vegan friends to introduce them to the delicious world of plant-based baking!
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegan margarine (softened)
1 cup powdered sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 cup semisweet chocolate chips (non-dairy)
About four tablespoons of granulated sugar for sprinkling
Preheat the oven to 350°
Line a large baking sheet (or two) with parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Using a mixer, cream together the margarine, vanilla, powdered sugar, and brown sugar. Mix in the flour mixture 1/4 cup at a time until well combined. Finally, stir in the chocolate chips.
Using your hands, scoop about two tablespoons of dough and roll it into a ball. Roll the ball in a small plate of sugar, covering it entirely, then place it onto a prepared cookie sheet. Press down gently with your fingers. The flatter you make it, the crisper the cookie. If you prefer a softer, thicker cookie, leave the dough as is.
Bake for about 10 to 12 minutes, or until the edges brown. Let cool before serving.
This recipe makes approximately two dozen cookies.