Description

These Brown Sugar “Pop-Tart” Cookies are a delicious gluten-free twist on the classic breakfast treat. Featuring a tender, cinnamon-spiced cookie dough filled with a gooey brown sugar cinnamon filling and topped with a smooth cinnamon glaze, these cookies perfectly capture the nostalgic flavors of pop-tarts in a handheld treat. Soft yet sturdy, they are ideal for breakfast or an indulgent snack.

Ingredients

Scale

Dry Ingredients

2 ½ cups gluten free 1:1 flour (sub all-purpose flour if needed)
¾ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¾ teaspoon kosher salt

Wet Ingredients

1 ½ sticks unsalted butter (softened)
¼ cup coconut oil (room temperature, solid)
1 tablespoon maple syrup
1 ½ cups dark brown sugar
2 teaspoons vanilla extract
1 large egg plus 1 egg yolk (room temperature)

Filling

¼ cup dark brown sugar
2 tablespoons unsalted butter (softened)
1 tablespoon ground cinnamon

Glaze

1 ½ cups powdered sugar
½ teaspoon kosher salt
½ teaspoon ground cinnamon
3 tablespoons almond milk (or substitute whole milk)

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Instructions

Prepare the Baking Sheet: Line a sheet pan with parchment paper and set aside to prevent the cookies from sticking and to ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, ground cinnamon, and kosher salt to distribute the leavening agents and spices evenly.
Cream Butter and Oils: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter, solid coconut oil, maple syrup, and dark brown sugar until light and fluffy, about 3-4 minutes. This step aerates the dough.
Add Vanilla and Eggs: Beat in the vanilla extract, then add the large egg and egg yolk one at a time, mixing well after each addition until fully incorporated.
Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the dough tender.
Make Filling: In a small bowl, combine ¼ cup dark brown sugar, 2 tablespoons softened unsalted butter, and 1 tablespoon ground cinnamon. Mix until smooth and creamy.
Shape Cookies: Divide dough into two equal parts. Roll out one half on a lightly floured surface into a rectangle about ¼ inch thick. Cut into rectangles roughly the size of a pop-tart. Place dough pieces on the prepared baking sheet.
Add Filling: Spread a thin layer of the cinnamon brown sugar filling onto each rectangle on the baking sheet.
Top Cookies: Roll out the second half of dough into the same size rectangles. Place over the filling to create a sandwich cookie. Press edges gently to seal.
Bake: Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes or until edges are lightly golden. Remove from oven and allow cookies to cool completely on a wire rack.
Prepare Glaze: In a bowl, whisk together powdered sugar, kosher salt, ground cinnamon, and almond milk until smooth and pourable. Adjust thickness by adding more milk or powdered sugar as needed.
Glaze Cookies: Drizzle or spread the cinnamon glaze on top of each cooled cookie. Allow glaze to set before serving.

Notes

This recipe is gluten-free when using gluten free 1:1 flour. Regular all-purpose flour can be used if gluten is not a concern.
Use solid coconut oil at room temperature, not liquid, for proper texture in the dough.
Make sure eggs are at room temperature to help with proper mixing and texture.
Gently press edges of cookie sandwiches to seal filling but avoid squeezing out filling.
For a vegan variation, substitute butter with vegan butter and egg with flax egg, and use maple syrup instead of honey if applicable.

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 18g
Sodium: 130mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg