Where are all of my fellow Pop Tart lovers at?! Whenever we did have Pop Tarts at my house growing up, it was always the brown sugar cinnamon flavor. They were my favorite! I sometimes miss them and thought it would be fun to make a gluten-free and dairy-free version! These are made with only a handful of ingredients and are the perfect sweet treat!
Ingredients
Here are the ingredients you'll need:
- coconut oil
- sugar
- powdered sugar
- vanilla extract
- brown sugar
- cinnamon
- gluten-free flour
- water
- maple syrup
See recipe card for quantities.
Storage
Store in the fridge, but let them sit at room temperature for about 20-30 minutes before enjoying!
*Idea inspired by Butternut Bakery!
Gluten-free & Dairy-free Brown Sugar Cinnamon Pop Tart Squares
These pop tart bars are a fun homemade version of my favorite pop tart flavor: brown sugar cinnamon! They're gluten-free, dairy-free, and so so tasty!
Ingredients
For the Shortbread:
- ¾ cup +1 ½ tablespoon coconut oil softened
- ½ cup sugar
- ¾ cup powdered sugar
- 2 teaspoon vanilla extract
- 2 cup gluten-free flour
- 3-5 teaspoon water may need more/less depending on your flour!
For the Brown Sugar Cinnamon Filling:
- 1 cup brown sugar
- 1 ½ tablespoon cinnamon
- 2 tablespoon coconut oil melted
For the Icing:
- 1 cup powdered sugar
- 1 ½ teaspoon cinnamon
- 2 tablespoon maple syrup or date syrup
- 1-2 tablespoon water to thin
Instructions
- Preheat oven to 325℉ and line an 8x8 pan with parchment paper.
- In a stand mixer, cream together the coconut oil and sugar until creamy. Add in the powdered sugar and vanilla until well combined.
- Mix in the flour. Add your water 1 tablespoon at a time until you have a shortbread dough that sticks together and can be pressed into the pan.
- Press half of the dough into the prepared pan.
- In a small bowl, mix together the filling ingredients until you have a crumbly-sugary mixture. Spread this evenly over the first layer of dough.
- On a piece of parchment paper, press the remaining ½ of the dough mixture into a flat square the size of your pan. Flip this large piece of dough over top of the cinnamon sugar filling and peel the parchment paper away. It's okay if it breaks a bit, just use your fingers to mend the dough together so that it completely covers the cinnamon sugar filling.
- Bake for about 34-37 minutes, or until golden brown. Time may vary depending on your oven. Let cool completely.
- In a separate bowl, mix together the icing ingredients, adding water 1 teaspoon at a time until you have a consistency that you like. Spread this over top of the baked and cooled bars and allow to harden before slicing and enjoying!
Holly
Can you substiute shortening, butter, or another oil for the coconut? We have an allergy in our family 🙁
Sami Smith
Hi Holly! Hm, you may be able to substitute softened butter for the coconut oil-just be sure to add the water only 1 tsp at a time, as the use of butter may alter how much water you need!:)
Rylee
Can I use regular flour ?
Sami Smith
Hi Rylee! I haven't tried this myself, but it should work:)
Bryanna
Currently in the oven. We have a gluten, dairy, egg, coconut allergy here. Subbed palm oil for the coconut oil (it’s our best option for butter substitutes). Will report back once cooled and tasted but wanted to say how grateful I am for these recipes as ideas and options for a family with many limitations. It is life changing and allows for the most “normalcy” one can have in this over processed world. Thank you <3
Bryanna
Husband who has eaten a “regular” diet claims it tastes just like a brown sugar cinnamon pop tart from the store. Plan oil worked just fine 👍🏼
coco
thinking of subbing coconut oil for vegan butter?
should I do half and half our just equal sub?
thanks
x