These cookies are a fabulous way to enjoy the combination of cinnamon and chocolate. I called them “brownie” cookies because of their awesome texture: crispy on the outside and nice and chewy in the middle. To me, they taste just like little cinnamon brownie bites.
They also make your kitchen smell heavenly while they are baking.
Cinnamon Brownie Cookies
makes about 2 dozen cookies
- 1/3 cup Earth Balance margarine
- 3/4 cup granulated sugar
- 2 tbsp flax seed meal mixed with 4 tbsp water- microwaved twice for 20 seconds, stirring in between
- 2 tsp baking powder
- 1/3 cup cocoa powder
- 1 tbsp vanilla extract
- 1 tsp salt
- 2 tsp cinnamon and extra for dusting
- 1 tbsp non-dairy milk
- 1 cup millet flour
- 1 /3 cup buckwheat flour
- 1/3 cup almond flour plus a little extra (1/4 cup for mixing in at the end)
- 1 cup vegan chocolate chips
- 1/2 cup extra chocolate chips plus about 2 tbsp water mixed together and melted for decoration (don’t melt the chocolate until you are ready to decorate them! :)
Preheat oven to 375 degrees.
Cream margarine and sugar together until smooth. Add in prepared flax seed meal, vanilla extract, salt, cinnamon and baking powder. Slowly blend in cocoa powder, and then mix in non-dairy milk. Next incorporate the millet flour, buckwheat flour and 1/3 cup almond flour until well blended.
If you are mixing with an electric mixer, do the next step with your hands. Add in chocolate chips and about 1/4 cup more almond flour. Mix until well incorporated. The dough will be stiff, and slightly crumbly… but you will be able to grab little sections and roll them into balls.
Roll the dough into large walnut sized balls (about 1 1/2 inches in diameter) and place on un-greased cookie sheet about two inches apart. Bake at 375 degrees for 10 minutes. Let cool… do not move them from the cookie sheet until they are completely cool or they will fall apart!
Drizzle a little melted chocolate on top and dust lightly with cinnamon. Store in airtight container.