The Best Brown Sugar Pop Tarts Made Gluten Free and Vegan (2024)

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peanutbutterpluschocolate
August 2, 2021

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Transport back to your childhood with these easy-to-make vegan brown sugar pop-tarts made with delicious cinnamon brown sugar filling and wrapped up with a flaky gluten-free crust.

What’s in vegan brown sugar pop-tarts?

Gluten-Free All Purpose Baking Flour – 1:1 Bob’s Red Mill or Outrageous Baking are my favorite
Vegan Butter, cold – I prefer Earth Balance
Finely Ground Sea Salt
Water
Organic Light Brown Sugar – I love Big Country Foods
Cinnamon
Almond Milk for egg wash
Organic Powdered Sugar – I used Big Country again!

To make the dough, in a food processor, pulse together the flour, and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in cold water, pulse 2 or 3 times.

The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tbsp. at a time, pulsing twice after each addition.Turn the dough out onto a work surface, divide into 2 equal portions and shape each into a disk. Wrap the disks separately in plastic wrap and refrigerate for 30 minutes.

Common Questions

Can you pre-make the pie dough? Yes, you can make the dough up to 3 months in advance. Shape the dough into 2 flat discs and tightly wrap them in plastic wrap. Freeze and then let thaw when you are ready to use!

Are these brown sugar pop-tarts healthy? Compared to store bought pop-tarts, this home-made version most definitely more “healthy”. You know every single ingredients in these treats and there’s absolutely no preservatives.

Vegan Brown Sugar Cinnamon Pop-tart

Transport back to your childhood with these easy-to-make vegan brown sugar pop-tarts made with delicious cinnamon brown sugar filling and wrapped up with a flaky gluten-free crust.

Pin Recipe

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Autumn, cinnamon, cinnamon sugar, Fall, gluten free, gluten free snack, pop tarts, vegan dessert, vegan desserts, vegan pop tarts

Servings: 8 pop tarts

Author: Ciarra Siller

Equipment

food processor

Ingredients

Dough

3 cup all purpose gluten-free flour
1 cup vegan butter cold
½ tsp salt
¼-⅓ cup cold water

Brown Sugar Filling

⅓ cup organic brown sugar packed
1 tsp cinnamon
1 tbsp all purpose gluten-free flour
1 tbsp vegan butter melted

"Egg" Wash

¾ cup almond milk

Frosting

1 cup organic powdered sugar sifted
1 ½ tbsp almond milk or plant milk of choice
½ tsp cinnamon

Instructions

To make the dough, in a food processor, pulse together the flour, and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in a ½ cup of cold water, pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tbsp. at a time, pulsing twice after each addition.
Turn the dough out onto a floured work surface, divide into 2 equal portions and shape each into a disk. Roll out the discs using a rolling pin until they are roughly 12×7". Cut each of them into 8 evenly sized rectangles. Place 8 of the rectangles on a baking sheet lined with parchment paper.
To make the filling, add the ingredients into a bowl and stir until combined. Place about one tablespoon of filling into the center of each rectangle on the baking sheet and spread it around leaving enough room around the edge to press the pop tarts together.
Place the remaining rectangles on top of the filling topped rectangles and use a fork to press the edges together. Use a toothpick to poke a few holes in each pop tart — this allows for air to escape. Brush pop tarts with almond milk and bake them at 350 F for 25-35 minutes and the edges are golden brown.
To make the glaze, place all the ingredients into a bowl and use a whisk to combine. You want your glaze to be a spreadable consistency but not dripping. You can add more almond milk if needed.
Once your pop tarts cool, spoon glaze over the top of each. Let the glaze set for 20 minutes before serving.