Cinnamon Toast Crunch Chickpeas (vegan, gluten-free, refined sugar free)


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cinnamon toast crunch chickpeas! 

Would you try these cinnamon toast crunch chickpeas? They’re a nostalgic, delicious way to get your cinnamon toast crunch fix with extra fiber, plant protein and better-for-you ingredients. You can enjoy them as is or with your favourite plant mylk for a nutritious way to satisfy your sweet tooth or any snack attack. If you haven’t had roasted chickpeas before, they’re perfectly crunchy, and a great, energy boosting bite.

cinnamon toast crunch chickpeas veggiekins

These roasted cinnamon toast crunch chickpeas are made with simple ingredients like chickpeas, coconut sugar, and maple syrup. It’s really that easy, and you probably have most of the ingredients at home already.

the details

  • This recipe is vegan, gluten-free, nut free, grain free, and refined sugar free. It’s high in protein, rich in fiber, and a great way to eat your beans, especially if you’re not a bean fan.
  • You can enjoy these cinnamon toast crunch chickpeas as a nutritious snack any time of day. It’s also a great school safe snack for kids, and perfect to meal prep.
  • Cereal on the mind? Try it with some plant milk. I know it sounds a little unusual, but trust me! It’s delicious, and I just had to try it because the house smelled just like cinnamon toast crunch once these started roasting.
  • Chickpeas → are high in protein, fiber and crisp up beautifully when roasted in the oven. This legume is a great way to boost energy and actually make you feel satisfied and full.
  • Coconut Sugar → has a bit of a caramel-like flavour, if you ask me. It’s a great alternative sugar to use for sweet dishes, and adds an extra crunch to finish off our chickpeas. You can always opt for conventional brown sugar in place of coconut sugar.

secrets to successful cinnamon toast crunch chickpeas

I highly recommend using a nonstick baking mat for this recipe, or parchment paper. Because we’re working with sugars in the oven, burning can happen very easily! It also makes a sticky mess, so this is a great way to reduce clean-up.

Coconut sugar is a great substitute for conventional sugar, but you can also opt for brown sugar instead if you’d like. I like to add it towards the end of the cooking time for an extra crunch, and it’s similar to the dusting of sugar and cinnamon you find on cinnamon toast cereal.

Before storing, be sure to allow chickpeas to completely cool. Any steaming action will turn them soggy. Patience is a virtue, but I didn’t say it was easy ????

This recipe does call for a touch of oil, which I found very helpful for cooking with less likelihood of burning after 3 tries. You know that this is very unusual for me to cook with oil, but the texture result got me! You’re welcome to roast without, which does work too, but I found that it significantly improved the texture, and overall flavour of the sugars. For a completely oil-free version, try my friend Sweet Simple Vegan’s recipe, using just coconut sugar.

Oh, one more thing. Skinning your chickpeas is highly recommended for maximum crunch. Although it’s a bit of a tedious task, I promise it makes a difference!

if you like this recipe, try…

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!

Cinnamon Toast Crunch Chickpeas (vegan, gluten-free, refined sugar free)

Servings: 4 -5 servings
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
A delicious way to enjoy chickpeas that tastes like cinnamon toast crunch. These cinnamon toast crunch chickpeas are vegan, gluten free, refined sugar free and perfect for meal-prep and snacking.


  • 1 15 oz can chickpeas skins removed
  • 2 tbsp maple syrup
  • 1/2 tbsp coconut oil or neutral oil of choice
  • 2 tsp coconut sugar
  • 2 tsp + 1/2 tsp ground cinnamon


  • Preheat your oven to 350F while you remove the chickpea skins. Do so easily by rubbing gently between two kitchen towels, using friction to loosen skins.
  • In a large bowl, toss skinned chickpeas with maple syrup, coconut oil, and 2 tsp cinnamon. Toss to coat evenly.
  • Transfer to a baking mat or parchment paper lined baking tray, and bake for about 40-45 minutes, making sure to shake the tray and toss chickpeas every 10-15 minutes or so. This will avoid burning.
  • Once chickpeas are crisp, sprinkle coconut sugar to top along with 1/2 tsp ground cinnamon, and toss to coat. Allow to completely cool before enjoying or storing.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

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About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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  1. Ooh I was wondering if you tried it using tahini or a something butter instead of oil? Extra protein always appreciated haha :)