Copycat brown sugar Poptarts (grain free & vegan)

As the crisp air of fall sets in, there’s nothing quite like a warm, homemade treat to cozy up your mornings. These Brown Sugar Poptarts are my favorite for the season—a warm, flaky crust filled with a rich blend of coconut sugar and cinnamon, topped with a luscious coconut butter cinnamon frosting. It’s the ultimate comfort food that’s grain-free, vegan, and absolutely delicious.

Whether you’re looking for a nostalgic breakfast or a fun dessert, these poptarts are perfect for any occasion. Plus, they’re made with wholesome ingredients, so you can indulge guilt-free!

Brown sugar poptarts

Print Recipe Pin Recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

  

1x2x3x

Crust:

• 1 cup almond flour
• 1/3 cup coconut flour
• 1 cup tapioca flour, plus ~1-2 tbsp for rolling
• 1/2 tsp sea salt
• 1/3 cup maple or coconut sugar
• 1/2 cup palm oil shortening, or substitute with softened coconut oil or grass-fed butter
• 1/4 cup cold plant-based milk, full-fat coconut milk works well
• 1/4 cup maple syrup
• Pinch of sea salt

Brown Sugar Filling:

• 1/2 cup coconut or brown sugar
• 2-3 tbsp melted palm oil shortening or melted refined coconut oil

Glaze:

• 1/2 cup full-fat coconut milk
• 2 tbsp coconut butter, melted
• 1/4 cup maple syrup
• 1 tsp cinnamon

Instructions

 

Prepare the Dough:

• In a mixing bowl, blend the almond flour, coconut flour, tapioca flour, and sea salt. Add the shortening or butter—this can be done by hand, but using an electric mixer or food processor makes the process easier. Once combined, mix in the sugar, plant-based milk, and maple syrup until a soft dough forms. Chill the dough in the freezer for 10-15 minutes to make it easier to handle.

Preheat the Oven:

• Preheat your oven to 365°F (185°C). Transfer the chilled dough to a sheet of parchment paper. Sprinkle extra tapioca flour over the dough, then roll it out between two sheets of parchment paper until it’s about 1/4 inch thick.

Cut the Poptarts:

• Use a rectangular cookie cutter to cut out 12 rectangles from the dough. You may need to re-roll the dough scraps to get all 12 rectangles. Carefully transfer six of the rectangles to a parchment-lined baking sheet.

Make the Filling:

• In a small bowl, mix the melted palm oil shortening or coconut oil with the coconut sugar and cinnamon until well combined. Spoon about 1.5 tablespoons of the filling onto each rectangle on the baking sheet.

Assemble:

• Place the remaining six dough rectangles over the filled ones. Use a fork to crimp the edges, sealing the filling inside. Bake in the preheated oven for 15 minutes, or until the poptarts are a light golden brown.

Make the Frosting:

• While the poptarts cool, melt the coconut mil and coconut butter in the microwave. Combine all the glaze ingredients in a bowl and mix until smooth.

Frost the Poptarts:

• Once the poptarts have cooled slightly, spoon the glaze over the top. Allow the glaze to set before serving.
• This version simplifies the process and ensures your poptarts are uniform in size. Enjoy your perfectly shaped, homemade Brown Sugar Poptarts!

Author: Ali Jenkins

Tried this recipe?Let us know how it was!