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Bite-sized Cinnamon Cookies (Vegan and Gluten free)

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These Bite-Sized Cinnamon Cookies are perfect with afternoon tea or coffee. You’d never guess they’re vegan and gluten free!

Vegan Cinnamon Shortbread Cookies on a turquoise plate

Cinnamon fans rejoice, as these cookies are an instant classic with their rich and cinnamon-y flavor. Great with a hot drink or even as part of a brunch spread, these melt-in-your-mouth little cookies are so fun and delightful.

The added bonus is they’re quick and easy to make.  Fifteen minutes and seven simple ingredients is all you need, and before you know it, you’re looking at a plate full of these deliciously unique lil’ cookies!

Why this Recipe Works:

  • Made with ingredients you probably already have in your kitchen, these cookies can be made quickly anytime you want something sweet or have to bring something to a party.
  • The cinnamon and cloves in these cookies add a burst of sweet warming spice with each bite.
  • These cookies also go great in ice cream! Try them out in my Premium Vegan Cinnamon Cookie Cashew Ice Cream.

Looking for other vegan cookie recipes? Then you have to try my:

How to Make Vegan Cinnamon Shortbread Cookies:

1. First, preheat your oven to 350°F/177°C.

2. In a medium sized bowl, mix together the flour, salt, baking soda, cloves, cinnamon and 1/2 c. of the sugar.All dry ingredients in a mixing bowl

3. Next, add the oil and mix again.  This is a slightly drier than normal dough, so you may need to use your hands to incorporate every bit of flour.

4. Roll the dough into 30 small, one-inch, equal-sized balls and place on either a parchment-lined or non-stick baking sheet. You want them to be about the size of small chocolate truffles.

5. Take the same bowl you just used and add the remaining two tablespoons of sugar to it.  Then, roll each ball of dough in the sugar until they are completely coated.

6. Return each ball to the baking sheet.

Raw Vegan Cinnamon Shortbread Cookie dough balls on parchment paper

7. Bake in your preheated oven for 7-9 minutes or until the cookies are cracked on the surface and can be easily removed from the sheet without falling apart.  It’s better to slightly under-bake than over-bake.

Baked Vegan Cinnamon Shortbread Cookies on parchment paper

Three Vegan Cinnamon Shortbread Cookies on a butcher block

And that’s it! Who knew vegan shortbread cookies could be so darn easy?

I hope you love them.

Aerial view of Vegan Cinnamon Shortbread Cookies on a turquoise plate

Close up of Audrey holding a Vegan Cinnamon Shortbread Cookie

 

Vegan Cinnamon Shortbread Cookie with a bite taken out of it on a turquoise plate

Top Tips for Making Vegan Cinnamon Shortbread Cookies:

  • Be sure to make the dough balls all the same size so they cook evenly. Aim for small, one-inch balls for each ball.
  • When baking, be sure to not overcook these cookies – again, it’s better to have them a little under-baked than over-baked.
  • These cookies pair wonderfully with hot tea or coffee.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance. 

Bite-Sized Cinnamon Cookies (Gluten free, too!)

These Bite-Sized Cinnamon Cookies are perfect with afternoon tea or coffee. You'd never guess they're vegan and gluten free!
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Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Cinnamon Shortbread Cookies, Vegan Cinnamon Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies

Ingredients

Instructions

  • First, preheat your oven to 350°F/177°C.
  • In a medium sized bowl, mix together the flour, salt, baking soda, cloves, cinnamon and 1/2 cup of the sugar (116 grams.)
  • Next, add the oil and mix again.  This is a slightly drier than normal dough, so you may need to use your hands to incorporate every bit of flour.
  • Roll the dough into 30 small, one-inch, equal-sized balls and place on either a parchment-lined or non-stick baking sheet. You want them to be about the size of small chocolate truffles.
  • Take the same bowl you just used and add the remaining two tablespoons of sugar to it.  Then, roll each ball of dough in the sugar until they are completely coated.
  • Return each ball to the baking sheet.
  • Bake in your preheated oven for 6-9 minutes or until the cookies are cracked on the surface and can be easily removed from the sheet without falling apart.  It's better to slightly under-bake than over-bake.

Notes

  • Be sure to make the dough balls all the same size so they cook evenly. Aim for small, one-inch balls for each ball.
  • When baking, be sure to not overcook these cookies - again, it's better to have them a little under-baked than over-baked.
  • These cookies pair wonderfully with hot tea or coffee.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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