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    Home » Recipes » Pastries » Easy Vegan & Gluten free Baked Churros

    Published: Sep 21, 2021 by Ansley Beutler

    Easy Vegan & Gluten free Baked Churros

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    Drop what you're doing and make these vegan & gluten free baked churros immediately! They're easy to make, crispy on the outside, and chewy on the inside with a generous dusting of cinnamon coconut sugar goodness. They're baked, not fried, making them a healthy version of the classic.

    Basket of gluten free churros with one dipped in chocolate.

    A good vegan churro can be hard to come by. The best churro I've ever had was in a small bakery in Spain. Disney World is also supposed to have some BOMB churros. But sometimes I want a fresh baked pastry (like these gluten free donuts) in the comfort of my own home - am I right?

    Well, look no further because these baked churros are next level amazing! Plus, they're made vegan, gluten free, and paleo which I bet you never thought was possible with a churro 😉

    Be sure to check out my gluten free crepe and cinnamon sugar doughnut recipes while you're here!

    Jump to:
    • Ingredient notes
    • Step by step directions
    • Serving tips
    • Storing
    • Frequently asked questions
    • Recipe
    • Reviews
    Hand dipping vegan churro into chocolate.

    Ingredient notes

    To make these baked vegan churros, you need just a couple gluten-free pantry staples:

    • Coconut oil - This is what provides the moisture. It also ensures a crispy, golden brown outside when brushed on top of the dough.
    • Coconut sugar - Used to sweeten the churros. The dough itself has a touch of sweetness from the coconut sugar and we use this for the cinnamon coating on the outside.
    • Almond flour + Tapioca flour - This is the base of our vegan churros. The combination of almond and tapioca flour makes a fluffy yet structured texture perfect for baked churros!
    Basket of churros on a white surface with a bowl of melted chocolate.

    Step by step directions

    This vegan churro recipe is so simple and easy you'll want to put vegan churros on your weekend to-do list pronto.

    Step 1 : Bring the water to a simmer

    First, add the water, coconut sugar, and coconut oil to a small pot or sauce pan. Heat on the stove over medium-high heat. Stir well until it reaches a simmer.

    Remove the skillet from the element and turn the stove off.

    Step 2 : Add dry ingredients

    Add the almond flour and tapioca flour to the skillet and stir until a sticky dough forms. This is best done with a rubber spatula. The dough will be sticky which is what we want. It will firm up a little as it cools down.

    Step 3 : Pipe onto baking sheet

    After the dough has cooled for a couple minutes, fill a pipping bag fit with a large star-shaped tip (like this one). Pipe long lines onto a baking sheet. You can get creative with the shape - I did a traditional straight and long churro. Brush each with a little melted coconut oil and bake in the oven until golden.

    Step 4 : Roll in cinnamon coating

    Mix together the cinnamon and coconut sugar in a deep dish pan or plate.

    Once the vegan churros are baked, quickly roll each vegan churro in the mixture. The churros will be hot to the touch but it's important to do this step while the churros are still warm. The heat will allow the cinnamon mixture to stick. If needed, you can pick up the churros with a fork and roll them in the mixture as well.

    Serving tips

    • Warm, fresh out of the oven. These vegan churros are best served warm. I recommend baking these right before you are wanting to enjoy them. See below section for how to make them ahead of time.
    • Coated in a sweet sugar mixture. A churro isn't a churro if it's not covered in sugar. We use a combination of sweet cinnamon and coconut sugar to achieve a subtly sweet coating for our vegan churros.
    • With chocolate. Like many things, churros are made even better dipped in hot melted chocolate. I recommend melting your favorite dark chocolate and dunking in your fresh churros (you can double-dip, we won't tell).
    Churro resting in a white bowl of melted chocolate.

    Storing

    To store these vegan churros, place them in an airtight container on the counter. Where they will keep for 4 days. When ready to enjoy, I recommend heating them up in a toaster oven or on a baking sheet in the oven to make them crispy again. I don't recommend microwaving them as they will dry out a little and won't be as crispy.

    Basket of baked churros with bowl of melted chocolate.

    Frequently asked questions

    How to make baked churros?

    Churros are typically fried on in oil. However, you can also bake them for a healthier version! Simply prepare the dough and pipe long lines onto a baking sheet. Then bake in the oven until golden. While they are still warm, roll in cinnamon sugar to coat.

    Are churros vegan?

    The classic churro recipe usually calls for butter, eggs, and sometimes heavy cream. However, this recipe uses a few simple swaps to make these churros vegan friendly!

    Can I make these ahead of time?

    These vegan churros are best served fresh out of the oven. However, you can prep the dough ahead of time if serving these at a gathering or party. Simply make the dough as instructed below and store in a zip-lock bag at room temperature. When ready to bake, transfer the dough to a pipping bag and pipe onto a baking sheet to bake.

    What if I don't have tapioca flour?

    The tapioca flour simple assists in "cutting" the density from the almond flour. Arrowroot starch or corn starch will also work as an alternative.

    Churros scattered on a white surface with melted chocolate.

    For more delicious recipes, check out my:

    • Gluten free Donuts
    • Easy Baked Cinnamon Apples
    • Soft & Fluffy Paleo Almond Flour Coffee Cake

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Easy Vegan and Gluten free Baked Churros

    Drop what you're doing and make these vegan & gluten free baked churros immediately! They're easy to make, crispy on the outside, and chewy on the inside with a generous dusting of cinnamon coconut sugar goodness. They're baked, not fried, making them a healthy version of the classic.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican
    Keyword: baked churros, gluten free churros, healthy churros, vegan churros
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings: 10 Churros
    Calories: 229kcal
    Author: Ansley Beutler

    Ingredients
     
     

    For the Churros

    • 1 cup water
    • 2 tablespoon coconut sugar
    • 3 tablespoon coconut oil - plus a little extra to brush on before baking
    • 2 cups almond flour
    • 1 cup tapioca flour

    For the Coating

    • ⅓ cup coconut sugar
    • 2 teaspoon cinnamon

    For the Chocolate Dipping Sauce

    • ⅓ cup dark chocolate chips - melted

    Instructions

    • Preheat oven to 400 F. Heat the water, coconut sugar, and coconut oil in a skillet oven medium heat until it reaches a simmer. Take the skillet off the element.
    • Stir in the almond flour and tapioca flour until sticky dough forms; set aside to cool for a couple minutes
    • Transfer dough to a pipping bag fitted with a large start tip and pipe the dough onto a baking sheet lined with parchment paper in long lines (or alternative shape). Brush with additional 1 tablespoon melted coconut oil and bake for 18 - 20 minutes until golden brown.
    • Prepare the cinnamon coating while the churros are baking. Mix the coconut sugar and cinnamon in a shallow baking pan. While the vegan churros are still warm, place each in the shallow baking dish and toss to coat.
    • Serve warm with melted chocolate and enjoy!

    Notes

    Making ahead of time : These vegan churros are best served fresh out of the oven. However, you can prep the dough ahead of time if serving these at a gathering or party. Simply make the dough as instructed and store in a zip-lock bag at room temperature. When ready to bake, transfer the dough to a pipping bag and pipe onto a baking sheet to bake.
    Tapioca flour substitutes : Arrowroot starch or corn starch will also work as an alternative.
    Storing : To store these gluten free churros, place them in an airtight container on the counter. Where they will keep for 4 days. When ready to enjoy, I recommend heating them up in a toaster oven or on a baking sheet in the oven to make them crispy again. I don't recommend microwaving them as they will dry out a little and won't be as crispy.

    Nutrition

    Calories: 229kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 4mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Heather says

      December 28, 2021 at 11:55 pm

      5 stars
      Absolutely incredible!!!! I have made these like 10 times and they never fail.

      Reply
      • Ansley Beutler says

        January 11, 2022 at 11:01 pm

        So fun! I'm glad you enjoy them!

        Reply
    2. Sarah says

      May 06, 2021 at 1:01 pm

      5 stars
      These were SO AMAZING!!!!!!!! I had no clue how they would turn out but they. were. PERFECT. Replaced the coconut sugar and coconut oil with maple syrup and avocado oil. Tasted just like real churros. Can't wait to make again.

      Reply
    3. Julia says

      March 08, 2021 at 1:55 pm

      Wow these look so good😍 can I use almond meal instead of almond flour?

      Reply
      • Ansley Beutler says

        March 09, 2021 at 10:25 am

        Hi Julia! Yes almond meal should also work with this recipe.

        Reply
    4. Dana says

      December 03, 2020 at 4:58 pm

      Can i sub tapioca flour by spelt or buckwheat?

      Reply
      • Ansley Beutler says

        December 07, 2020 at 2:39 pm

        Hi Dana! So the tapioca flour is used to make the churros fluffy on the inside. I don't think spelt or buckwheat would be great replacements. Arrowroot starch would be the best substitute or you could do corn starch.

        Reply

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