Vegan Cinnamon Pop Tarts

Step 1

Line a large baking sheet with parchment paper.

Step 2

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.

Step 3

Add the cold plant milk to the bowl and use the pastry cutter to mix it until a thick, sticky dough begins to form.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Preheat the oven to 400 degrees Fahrenheit.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Bake the pop tarts for 12-15 minutes, or until slightly golden brown around the edges. Allow them to cool completely before icing them.

Step 13

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.

Step 14

Use a spoon to drizzle and spread the cinnamon icing on top of each pop tart. Serve and enjoy!