Vegan & Gluten-free Gingerbread Pop Tart Squares

These gingerbread pop tart squares are an absolute dream! They remind me of all of the goodness of Pop Tarts growing up, but in a fun, festive form that is made with some better ingredients. These pop tart squares are vegan, gluten-free, dairy-free, simple to make, and so delicious!

Ingredients

Here are the ingredients you'll need:

• gluten-free flour
• coconut oil
• sugar
• powdered sugar
• vanilla extract
• brown sugar
• almond butter
• spices (cinnamon, allspice, ginger)
• maple syrup
• molasses

See recipe card for quantities.

Storage

Store in an airtight container for up to 5 days!

Vegan & Gluten-free Gingerbread Pop Tart Squares

These gingerbread pop tart squares are the perfect holiday treat that is vegan, gluten-free, dairy-free, simple to make, and delicious!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 12 squares

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method

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
• 5-10 teaspoon water depending on your flour and how dry your dough is!

For the filling:

• 1 cup brown sugar
• ¼ cup almond butter smooth, natural
• 1 tablespoon molasses
• 1 tablespoon cinnamon
• ¼ teaspoon allspice
• 1 teaspoon ground ginger may need more depending on how ~ginger~ you like it

For the icing:

• 1 cup powdered sugar
• 1 ½ teaspoon cinnamon
• 1 teaspoon molasses
• 1 ½ tablespoon maple syrup
• water to thin

Method

 

1. Preheat oven to 325℉ and line an 8x8 pan with parchment paper.
2. In a stand mixer, cream together the coconut oil and sugar until creamy. Add in the powdered sugar and vanilla until well combined.
3. Mix in the flour. Add your water 1 teaspoon at a time until you have a shortbread dough that sticks together and can be pressed into the pan.
4. Press half of the dough into the prepared pan.
5. In a small bowl, mix together the filling ingredients until well combined. Will be crumbly. Sprinkle and spread this evenly over the dough that is pressed into the pan.
6. 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 filling.
7. Bake for about 34-37 minutes, or until golden brown. Time may vary depending on your oven. Let cool completely.
8. In a separate bowl, mix together the icing ingredients, adding water slowly until you have a consistency that you like. Spread this over top of the cooled pop tart squares and allow to harden before slicing and enjoying!