Vegan Gluten Free Churros
Delicious vegan and gluten-free churros that are crispy on the outside and soft on the inside, perfect for everyone to enjoy!
Ingredients
Churro Dough
- 1 cup water
- 2 Tbsp coconut sugar
- 3 Tbsp coconut oil (plus a little extra to brush on before baking)
- 2 cups almond flour
- 1 cup tapioca flour
- 1/3 cup coconut sugar
- 2 tsp cinnamon
- 1/3 cup dark chocolate chips (melted)
Cinnamon Coating
- 1/3 cup coconut sugar
- 2 tsp cinnamon
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a skillet over medium heat, heat the water, 2 tablespoons of coconut sugar, and 3 tablespoons of coconut oil until it simmers.
- Remove the skillet from the heat.
- Stir in the almond flour and tapioca flour until a sticky dough forms. Let it cool for a couple of minutes.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough onto a baking sheet lined with parchment paper in long lines or your preferred shape.
- Brush the churros with an additional 1 tablespoon of melted coconut oil.
Baking
- Bake for 18-20 minutes, or until they are golden brown.
- While the churros are baking, prepare the cinnamon coating by mixing 1/3 cup of coconut sugar and 2 teaspoons of cinnamon in a shallow baking pan.
- Once the churros are warm, roll each one in the cinnamon-sugar mixture to coat.
- Serve warm with melted dark chocolate for dipping.
Notes
Best served warm. Add a sprinkle of cinnamon sugar for extra sweetness. Store leftovers in an airtight container for up to 2 days at room temperature, or freeze for longer storage.