Cinnamon Baking Chips (dairy free)

These tasty little chips hold their shape when baked into muffins or pancakes, and add a sweet little cinnamon burst of flavor in each bite.  With no dairy and no refined sugars (and no strange oils) they are a healthy way to add a sweet treat into your week.  They retain their shape perfectly well at room temperature, but I store them in the refrigerator to keep them completely firm for baking.

Homemade Cinnamon Baking Chips (paleo and dairy free)

The mix for this is incredibly simple, and then you just use a pastry bag or a plastic bag with the corner cut out to squeeze out your chips.  You can do this on aluminum foil or waxed paper.  They will harden at room temperature or you can chill them if you are in a hurry.  When they are set up, just pop them off of the foil or paper and place them in a storage container until you are ready to use them.  They will keep for weeks in the fridge.  Note that coconut butter refers to ground coconut meat, and is sometimes called coconut manna or coconut cream concentrate.  I am thinking of doing a post soon that just shows the different coconut products and their uses, to help with some of the confusion.

Homemade Cinnamon Baking Chips (paleo and dairy free)

Cinnamon Baking Chips (dairy free)
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Prep time: 
Total time: 
 
Ingredients
  • 1/2 cup coconut butter, warmed to liquid
  • 2 tablespoons coconut oil, warmed to liquid
  • 2 teaspoons ground cinnamon
  • 3 tablespoons honey
Instructions
  1. Stir all of the ingredients together until incorporated. Continue stirring until the mixture starts to cool down enough to thicken. At this point, spoon it into a pasty bag fitted with a round tip or a plastic bag with a small hole cut into one corner. Twist down the top until the mixture starts to come out, and then press it out in small dots onto aluminum foil or waxed paper. Let the chips cool completely before use.

Homemade Cinnamon Baking Chips (paleo and dairy free)

These chips are especially wonderful in apple muffins or pumpkin pancakes–anything that will benefit from a nice shot of cinnamon flavor.  I think you will enjoy them.

Thanks for reading,

Angela

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8 Responses to Cinnamon Baking Chips (dairy free)

  1. Christine from Cook the Story March 19, 2014 at 7:53 am #

    I bet these chips really accentuate the flavor of those muffins. GREAT recipe! Pinned and shared 🙂

    • Angela March 19, 2014 at 8:40 am #

      Thanks, Christine!

  2. Fran October 31, 2014 at 5:38 pm #

    Hi. I came across your site searching for cinnamon chips. Can I use butter as I can’t find coconut butter. Thanks. I really can’t wait to try these I want to use them in pumpkin scones.

    • Angela October 31, 2014 at 6:26 pm #

      Hi Fran: the butter would not hold its shape after they are baked (it would melt, whereas the coconut butter stays semi-solid), so I don’t think it would work well as a substitute, unfortunately. I order mine online from tropicaltraditions.com, and you might be able to find it at a health food store. You could substitute pure cocoa butter (food grade) if you can find that.

      • Fran November 1, 2014 at 4:31 am #

        Thank you so much for answering me. Iam going to seek out the coconut butter. Can’t wait to make these

        • Angela November 1, 2014 at 8:43 am #

          My pleasure, I think you will find it is useful for a lot of things–it also makes easy, fantastic fudge, which is one of my favorite uses.

  3. Stacey May 26, 2015 at 9:02 pm #

    Thank you so much for this recipe! I went to the store to buy cinnamon chips, only to discover that they contained dairy. Needless to say, I drove all the way home disappointed…. But then I searched online and found this recipe. It came out fantastic! One change I made…. I put the chips in the freezer for 5 minutes before using them. This helped them to hold their shape a lot more. Thanks again.

    • Angela May 27, 2015 at 12:18 pm #

      Oh, great idea! I will do that the next time I make a batch.

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