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

Simple low-FODMAP recipe for homemade cinnamon chips, perfect for baking! Delicious, vegan and gluten-free.

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 Muffins,
• Low-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 600 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

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Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of posting.

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