GFCF Cinnamon Chips

Yesterday I went on a quest online. I needed a safe cinnamon chip for the new muffins I'm working on for my son.  Kevin cannot have dairy products and so far the ones I've found have milk in them.  On top of that it's hard to find them in your stores all year round.  Fortunately I was able to find a couple of recipes online.  All of them seemed to have the same amounts required or close to it for each ingredient, but they just changed the ingredients or sub for something equal such as sugar or coconut sugar.  Given that thought I just used what I had in my pantry instead of worrying about getting something like coconut sugar. I would think that very few people have coconut sugar in their pantry as it is.  I made a half batch of what was called for in these recipes, so feel free to double it.

GFCF Cinnamon Chips

2 tbls Granulated Sugar
1 tbls Ground Cinnamon
1 tbls   1/2 tbls Coconut Oil
1 tbls Honey

Pre-heat the oven to 300 degrees.  Combined all of the ingredients in a small bowl.

Spread it out on a parchment lined cookie sheet and bake for about 15 minutes.  Don't make it too thin while spreading it out. You only need it about 1/4 inch thick.

As it bakes it will spread out and get bubbly.  Let it cool a little and then gently fold the paper over while pressing it to make thicker chips.

Let it cool all the way and cut them into strips.  I used a pizza cutter.  As I put them in my container I put a layer of parchment paper in between each layer.  This way they don't stick together in the container.  Refrigerate and when your ready to use them cut them into the size squares or chips that you want to use. 

FYI: they do melt in the muffins, so don't expect an actual cinnamon chip in whatever you are baking.