DIY Cinnamon Chips

Updated: Nov 21

Rough, brown substance cut into a grid pattern. A round, silver pizza cutter with a black handle is placed over it. Both are on a light brown piece of parchment paper. Some of the brown substance pieces from the grid have broken off and are scattered around them.
Cinnamon chips, cut into squares

A healthier version of cinnamon chips, made from coconut oil & honey. This simple recipe is a great addition to any baked treat that has a strong cinnamon flavor. When these are baked, they melt into pockets of gooey cinnamon sugar throughout every bite!

Course: Ingredients

Prep Time: 10 mins

Cook Time: 25-30 minutes

Total Time: 1 hour

Servings: 1/3 pint


  • 1/3 cup sugar

  • 1 1/2 Tbsp ground cinnamon

  • 1 Tbsp honey

  • 1 Tbsp coconut oil (solid)

  • 1/2 tsp. vanilla extract


  1. Preheat oven to 225 degrees F. Line a baking sheet with parchment paper.

  2. Combine ingredients in bowl and use spoon or fork to mix together until well combined. You can also mix with a food processor or chopper. The mixture will have a wet, sandy texture.

  3. Pour mixture onto prepared pan lined with parchment paper. Place an additional piece of parchment paper over the top of the mixture and use a rolling pin to press the mixture into a slab about 1/4" thick.

  4. Remove the top layer of parchment paper and bake for 25-30 minutes. The slab should look melted; it may have some bubbling or oil seeping out.

  5. Take pan out of oven and allow to cool so that the mixture firms up. If they are very oily, press a paper towel onto them to absorb some of the oil. Cut into desired shapes with pizza cutter or large chef's knife.

  6. If they are still sticky, you can place them separated on parchment lined baking sheet and refrigerate until firm.

  7. Store in airtight container.


  • Be sure you know how hot your oven runs. Over-baking these can turn the chips into a consistency more like peanut brittle, because the sugars will caramelize. The consistency should still look slightly rough even when bubbling.

  • Instead of refrigerating the chips, you can also press or roll them into rounds after they cool.

  • I typically double this recipe.



This recipe is adapted from Tina Verrelli's recipe at Epicuricloud. These are similar to Cinnamon Sweet Bits from King Arthur Flour. The KAF recipe uses palm oil, which I try to avoid. I prefer this recipe with coconut oil to many of the others online which call for corn syrup. And yes, when the chips are pressed together, they do resemble rabbit droppings.

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