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Vegan Cookie Dough Slice Recipe with Cinnamon Essential Oil

Vegan Cookie Dough Slice Recipe with Cinnamon Essential Oil

This easy Cinnamon Bun Loaf recipe features Young Living cinnamon essential oil.

This Vegan Cookie Dough Slice recipes is healthy and yummy for kids and adults. The Cinnamon Essential Oil really adds a wonderful spicy note to the slice. Try adding nuts, seeds and dried fruit to make the recipe your own. This recipe is by Chef Kate.

TIP For this recipe, I have used vegan chocolate chips you can also add chopped nuts, shredded coconut and/or raisins, currents or goji berries, if you like.

NOTE You can also use a seed butter/spread and ground seeds like pumpkin in place or the almond meal if you are nut sensitive, though the consistency and taste will be different.

Prep Time: 25 minutes Servings: 23 Cook Time: 25 minutes Total Time: 50 minutes


Cookie Dough Ingredients:

  • 3 cups almond meal (finely ground almonds)

  • ¾ cup nut butter/spread (almond, peanut or cashew)

  • 1/3 cup maple syrup (to taste)

  • 3 tbsp coconut sugar (to taste)

  • 1 tsp vanilla

  • 2 drops Young Living Cinnamon Essential Oil (to taste)

  • ½ tsp salt (to taste)

  • ½ vegan chocolate chips

Chocolate Glaze Layer Ingredients:

  • 1/3 cup cacao powder

  • 1/3 cup maple syrup (to taste)

  • ¼ cup coconut oil (melted)


1. Line a medium square baking pan with baking paper and set aside.

2. Place all the cookie dough ingredients into a large bowl (except the chocolate chips) and mix until well combined. Then add the chocolate chips and gently mix them in.

3. Place the cookie dough in the pan and press it evenly to cover the bottom of the pan and up the sides a little.

4. Make the chocolate glaze by placing the cacao powder, maple syrup and melted coconut oil in a medium bowl. Whisk all the glaze ingredients together. The glaze will thicken as you whisk it.

5. Pour the glaze over the cookie dough and evenly spread it over the entire top of the dough. If you would like to have some chocolate chips or nuts sprinkled on top of the bars sprinkle them around now.

6. Place the pan in the freezer to set for 15 – 30 minutes before slicing. You can also place in the refrigerator for 1 hour before slicing.

7. Slice the bars into 12 large squares or up to 24 smaller bars. Store covered in the refrigerator for up to 1 week.

Where to Buy Food Grade Essential Oils in Australia?

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