Low-FODMAP 5 Ingredient Homemade Cinnamon Chip Recipe; Gluten-free, Vegan

This is a super simple recipe for delicious low-FODMAP Cinnamon Chips, made with only 5 ingredients.  They melt beautifully in your low-FODMAP baking and provide a delicious burst of flavor.  Not only they taste better than commercially available cinnamon chips, they are inexpensive, all-natural and vegan.

Use my low-FODMAP Cinnamon Chips in your favorite low-FODMAP baking recipes- like my Starbucks ‘Copycat’ low-FODMAP Cinnamon Chip Scones, low-FODMAP Cinnamon Chip Muffinslow-FODMAP Cinnamon Chip Cookies (swap for the chocolate chips in both recipes) and any other low-FODMAP recipe!

Or just sprinkle these in your favorite low-FODMAP yogurt or oatmeal…so yummy.

You may also love my low-FODMAP Caramel sauce and low-FODMAP Crumbilicious Topping recipes.  Or check out over 200 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP 5 Ingredient Homemade Cinnamon chips; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Yield: About 2 cups

Serving size: 2 tablespoons

Prep time: 10 min

Bake time: 35 min

Bake 200 F

Ingredients

  • 2/3 cup granulated sugar (vegan certified, if necessary)
  • 3 tablespoons cinnamon
  • 2 tablespoons vegetable shortening
  • 2 tablespoons light corn syrup or maple syrup
  • ½ teaspoon vanilla extract (optional)

Directions

  • Preheat oven to 200 F
  • Line a baking sheet with parchment paper or silicone baking sheets
  • In a medium-size bowl, mix together the sugar, cinnamon, vegetable shortening, vanilla and corn syrup until totally combined
    • It may be crumbly, that is normal
    • It should be moldable into a ball

  • Spread the mixture out on the prepared baking sheet, flattening out with another sheet of parchment paper or the back of a spatula until about 1/4″ thick
    • I used a rolling pin and spatula
  • Bake in the preheated oven for 35 minutes, or until the mixture is hot and melted together
    • Don’t let it get crisp
  • Let cool completely, then slice into your desired size of square chips
  • Store in an airtight container until ready to use, in a cool place or refrigerator

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