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  • Writer's pictureKaylee Cubbison

Homemade Raspberry Pop Tarts (vegan + paleo)

sweet and flaky with a creamy glaze


yields 6 pop tarts

prep time: 20 min

cook time: 15 min

total time (including cooling): 45 min


for the dough-

1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mix, + let sit for 10 min)

2 tbsp melted coconut oil

1/4 cup maple syrup (can sub other liquid sweetener)

1/3 cup coconut sugar

1 tsp vanilla

1 1/2 cup almond flour

1/3 cup coconut flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

a few tbsp gf flour/tapioca starch (for flouring work surface)

for the jam center- (can sub store bought)

one 6 oz box of raspberries

1 tbsp maple syrup (can sub other liquid sweetener)

for the icing-

1/2 cup powdered sugar

1/2 tbsp non dairy milk

dash of vanilla

pinch of red beet powder (for coloring, can sub food coloring or 1/2 tbsp jam)


1. preheat oven to 350 F and line or grease a baking sheet

2. for the dough- in a large bowl mix together the flax egg, coconut oil, maple syrup, coconut sugar, and vanilla

3. mix in the almond flour, coconut flour, tapioca starch, baking powder, baking soda, and salt. then knead with your hands until combined into a dough

4. dust a clean surface with either tapioca starch (for paleo) or gf flour and roll out the dough until it’s about 1/4 of an inch thick. cut out 12 rectangles and place 6 of them onto the cookie sheet (they can be close together, but not touching, as the cookies won’t really spread apart)

5. for the center- mash the raspberries into a purée and mix with the maple syrup. in a small pot over medium heat, bring raspberries to a light boil, stirring occasionally, then lower heat to a simmer and let sit for 3-4 minutes or most of the moisture has evaporated

6. place abt 1 tbsp of jam into the center of each cookie. top the cookies with the other 6 dough rectangles. use a fork (dipped in gf flour every few presses) and lightly press together the edges of the dough. bake in the oven for 15-16 minutes and let cool for 10

7. for the icing- mix together the powdered sugar, non dairy milk, vanilla, and coloring. top all of the cookies with the icing and enjoy! (good for about 4 days, best stored in fridge and warmed up:))

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