Vegan Cinnamon Pop Tarts
These vegan cinnamon pop tarts are gluten-free, dairy-free, and so easy to make. They have a flaky gluten-free crust, brown sugar cinnamon filling, and delicious cinnamon frosting. They are made with simple, healthy ingredients and taste so much better than store-bought pop tarts.
Equipment
- 3 Mixing Bowls
- 1 Rolling Pin
- Parchment Paper
Ingredients
Gluten-Free Pop Tart Dough
- 3 cups gluten-free 1:1 flour with xanthan gum
- 2 teaspoons coconut sugar
- ½ teaspoon salt
- ¾ cup solid coconut oil
- 14 tablespoons unsweetened plant milk (¾ cup + 2 tbsp)
Brown Sugar Cinnamon Filling
- ½ cup coconut sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon gluten-free 1:1 flour
- ⅓ cup melted coconut oil can sub applesauce or plant milk
Cinnamon Frosting
- 1 cup powdered sugar vegan
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons unsweetened plant milk
Instructions
Making The Dough
- Line a large baking sheet with parchment paper.
- In a large bowl, stir together the gluten-free flour, coconut sugar, and salt until combined. Add the solid coconut oil and use a pastry cutter to mix it until you have a crumbly, sandy mixture, like breadcrumbs.3 cups gluten-free 1:1 flour, 2 teaspoons coconut sugar, ½ teaspoon salt, ¾ cup solid coconut oil
- Add the cold plant milk to the bowl and use the pastry cutter to mix it until a thick, sticky dough begins to form.14 tablespoons unsweetened plant milk
- Divide your dough into two balls and flatten them into a disc shape. Wrap them in plastic saran wrap and place them in the fridge to chill for 30-60 minutes. This allows the gluten-free flour to properly absorb the moisture and makes it easier to roll.
- Remove the chilled pop tart dough and place one disc between two sheets of parchment paper. Use a rolling pin to roll the dough into a large rectangle. Cut out 8 evenly-sized rectangles from the dough.
- Place the rectangles of dough on the prepared baking sheet. Then roll out the second disc of dough and cut out 8 more rectangles. Set them aside. You should have 16 rectangles of dough total.
Filling The Pop Tarts
- Preheat the oven to 400 degrees Fahrenheit.
- Add coconut sugar, cinnamon, gluten-free flour, and melted coconut oil to a bowl. Stir until all ingredients are well combined. It should resemble the texture of wet sand.½ cup coconut sugar, 2 teaspoons ground cinnamon, 1 tablespoon gluten-free 1:1 flour, ⅓ cup melted coconut oil
- Use a spoon to add 1-2 tablespoons of filling in the center of the 8 rectangles on the baking sheet. Be sure to leave a clean border around the edges for crimping.
- Take the remaining eight rectangles of dough, without filling, and lay them on top of the rectangles with filling. Press the edges together with a fork all the way around the pop tarts.
- Lightly brush plant milk over top the pop tarts so they brown while baking. Use a toothpick to poke a few holes in the top of the pop tarts so heat can escape.
- Bake the pop tarts for 12-15 minutes, or until slightly golden brown around the edges. Allow them to cool completely before icing them.
Frosting the Pop Tarts
- In a small bowl, stir together the vegan powdered sugar, ground cinnamon, vanilla extract, and plant milk until creamy. It should be just thin enough to spread, but not runny.1 cup powdered sugar, 1 teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, 1-2 tablespoons unsweetened plant milk
- Use a spoon to drizzle and spread the cinnamon icing on top of each pop tart. Serve and enjoy!
Notes
Store the pop tarts in an airtight container on the counter for 3-5 days.
To freeze the pop tarts, place them in an airtight container with parchment paper between each layer. Keep in the freezer for up to 90 days.
Having trouble with the pop tart dough? Please read the blog post for lots of helpful tips for making gluten-free pastry dough properly.