Allergy Friendly Cinnamon Baking Chips

These baking chips are wonderful in scones, bread, cinnamon rolls, and various other recipes. They are also free from the top 9 allergens and can be made corn and legume free! Serves 2 cups. Takes 5-7 mins prep. 25-30 mins in oven. 20 mins cool time.

History of Cinnamon Baking Chips

Cinnamon was at one time more valuable than gold. I can’t even imagine that! But with how rare it was and challenging to process, it was extremely valuable (more info about its value here). Before it was used as a food spice, it was used to embalm the deceased and used for various religious rituals. If you want to find out more about the origin and science of cinnamon, here is where I found my information!

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Ingredients & Substitutes

refined coconut oil, OR vegan butter, OR homemade vegan butter (recipe is also free from legumes, seeds, soy, and nuts). Lots of options here for the fat content. All options work just fine for this recipe. The oil or butter helps bind all your ingredients together and then hold shape after baking.
maple syrup. This adds the sweetness you need, so the cinnamon doesn’t overpower your baked goods.
vanilla. I think every baked good needs vanilla. This is especially so with cinnamon chips. The vanilla adds a depth of sweetness and creaminess to your cinnamon chips.
sugar. Adds in the sweetness you need to highlight the flavors in your cinnamon chips.
cinnamon. Cinnamon chips wouldn’t be cinnamon chips without cinnamon! It’s sweet, spicy, warm, and earthy flavor enhances your delicious baked goods.

How to Make Allergy Friendly Cinnamon Baking Chips

Once you have preheated the oven to 200F, mix all ingredients, till smooth.

Line a baking sheet or two with parchment paper and pour mixture over the pan till it’s about 1/4 inch (or less) thick. If you put it on too thick, you will need to cook a lot longer.

Then, bake your cinnamon mixture for 30-35 mins. It should start to lightly bubble. If it isn’t bubbling yet, add 8-10 mins to your timer and check again when the timer goes off. You want your cinnamon chip mixture to not be liquidy when you take it out of the oven. It should look very thick and bubbly on top.

Alternatively, If you have a broil setting, bake for 25 mins and broil on high for 3 mins.

Take off heat and let harden for 15-20 mins, or till completely cool. Then cut into 1/4 inch chunks and use in desired recipes! We like to make a double or triple batch and save the extra in the freezer for later use. It will last about 1 year in the freezer in an airtight container.

Favorite Allergy Friendly Baking Recipes