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5 from 3 votes

Gluten free & Vegan Churros

Drop what you're doing and make these gluten free & vegan 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.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert
Cuisine: Mexican
Keyword: baked churros, gluten free churros, healthy churros, vegan churros
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
US Customary - Metric

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