Description
Deliciously soft and chewy Brown Sugar “Pop-Tart” Cookies inspired by the classic breakfast treat, featuring a tender gluten-free crust filled with a sweet cinnamon and brown sugar filling. These cookies combine the warm flavors of cinnamon, brown sugar, and buttery goodness for a nostalgic dessert perfect for any occasion.
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, not liquid)
- 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
- 1 ½ cups powdered sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 3 tablespoons almond milk (or whole milk)
Instructions
- Prepare Baking Sheet: Line a sheet pan with parchment paper and set it aside to prevent cookies from sticking and 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 evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, coconut oil, dark brown sugar, and maple syrup together until the mixture is light and fluffy, building the base of the cookie dough.
- Add Vanilla and Eggs: Mix in the vanilla extract, then incorporate the large egg and egg yolk one at a time, beating well after each addition to fully combine and build structure.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated to form a smooth cookie dough without overmixing.
- Prepare Filling: In a separate bowl, blend the ¼ cup dark brown sugar, softened butter, 1 tablespoon ground cinnamon, powdered sugar, kosher salt, ground cinnamon, and almond milk together until smooth and creamy, creating the pop-tart inspired filling.
- Assemble Cookies: Roll or flatten portions of dough on a floured surface, layer with filling, and top with another layer of dough. Seal edges to prevent filling leakage.
- Bake Cookies: Place assembled cookies on the prepared parchment-lined sheet pan and bake in a preheated oven at 350°F (175°C) for approximately 12-15 minutes until lightly golden around the edges but still soft in the center.
- Cool and Serve: Remove cookies from oven and allow to cool completely on the baking sheet before transferring to a wire rack. This will let them set properly and keep the filling intact.
Notes
- This recipe is gluten-free when using gluten free 1:1 flour blend.
- You can substitute all-purpose flour if gluten-free is not required, but texture may vary slightly.
- Use solid coconut oil, not liquid, for better dough consistency.
- Room temperature eggs and butter ensure better mixing and texture.
- For a dairy-free version, substitute butter with vegan butter and use your preferred plant-based milk.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
