Sugar Cookie Pop Tarts

These homemade Sugar Cookie Pop Tarts are gluten free, have that perfectly buttery flakey crust, and are made with much more wholesome ingredients than what you’d find in stores!

Don’t they just look so fun and festive!

Key Ingredients

• Almond flour – grain free flour that makes these nice and dense, and gluten free!
• Tapioca Flour– because almond flour is denser, it does not absorb as much moisture as other flours. The tapioca helps balance the almond butter for the perfect soft dough that it isn’t too dry & crumbly either
• French vanilla protein powder – Acts as a flour while adding a boost of protein! I used Just Ingredients brand, which is clean ingredient and 3rd party tested for heavy metals. My code colleenF10 saves you sitewide
• Cashew Butter – I’ve tried 3 times to make the filling with more butter and/or ghee to bring out that sugar cookie flavor, but the filling just melts completely when baked! Cashew butter acts as the base of the filling, leaving a cookie dough like taste, but once you add the butter extract – you get that classic sugar cookie taste!

Serves: 5

Ingredients

Dough base

• 3/4 cup Almond Flour
• 3/4 cup Tapioca Starch
• 1/3 cup Vanilla Protein Powder
• 1 Tbsp Coconut Sugar
• 8 Tbsp Butter, Unsalted, *
• 1 whole Egg, *

Filling

• 1/4 cup cashew butter
• 2 tbsp vanilla bean ghee ( really brings out that sugar cookie taste, but can also use plain ghee/butter, or coconut oil, soft )
• 2 tbsp vanilla protein powder
• 2 tbsp powdered monkfruit (or 2 tbsp pure maple syrup and omit the milk; will be slightly darker in color)
• 2 tbsp almond milk
• 1/2 tsp vanilla extract
• 1/8 tsp (like 2 drops) butter extract

Frosting

• 1/4 cup vanilla bean ghee (or butter, soft)
• 1/4 cup powdered monkfruit sweetener (or organic powdered sugar), sifted
• 2 tbsp almond milk

How to Make Sugar Cookie Pop Tarts

• Cut your cold butter into slices
• Place flours, protein, and butter into a processor or blender and process until crumbly
• Add egg and blend again until dough is achieved
• Place your dough in plastic wrap, or beeswax wrap, flatten into a disc, wrap, and refrigerate for 30min + (if your dough is sticky spray a silicone spatula with nonstick spray to retrieve from the processor)
• Dust a surface with more flour, and roll dough into a large rectangle
• Use a pizza cutter to slice into 10 rectangles
• Place half those rectangles on a baking sheet lined with parchment paper
• Make filling by whisking ingredients together, then spoon onto centers of dough rectangles
• Place remaining 5 rectangles overtop, seal the edges with your fingers, then a fork to fully seal edges
• Use your fork to poke holes in the top
• Bake at 350 for 20 min
• Allow to cool 5 min, then place on cooling rack
• Beat your ghee and sugar together until creamy, then beat again with milk. Add more milk as needed to thin it out
• Spread overtop your pop tarts, top with dye-free sprinkles, and enjoy!
• Frosting will harden once refrigerated

I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!

Bonus: While the bake

Be sure to browse more homemade pop tarts I’ve made below!

More Pop Tart Recipes You’ll Love!

Cookie Dough Frosted Pop Tart Cookie Bars

Frosted Brown Sugar Cinnamon Pop Tart Cookie Bars

Frosted Pop-Tart Cookies

Hot Fudge Sundae Pop Tarts

Frosted Cinnamon Brown Sugar Protein Pop Tarts

Peanut Butter and Jelly Pop Tarts

If you make these Sugar Cookie Pop Tarts I’d love to your thoughts! Or tag me on social media so I can see your creations!

Sugar Cookie Pop Tarts

Print Pin Rate

Servings: 5

Ingredients

Dough base

• 3/4 cup Almond Flour
• 3/4 cup Tapioca Starch
• 1/3 cup Vanilla Protein Powder
• 1 Tbsp Coconut Sugar
• 8 Tbsp Butter Unsalted, *
• 1 whole Egg *

Filling

• 1/4 cup cashew butter
• 2 tbsp vanilla bean ghee really brings out that sugar cookie taste, but can also use plain ghee/butter, or coconut oil, soft
• 2 tbsp vanilla protein powder
• 2 tbsp powdered monkfruit or 2 tbsp pure maple syrup and omit the milk; will be slightly darker in color
• 2 tbsp almond milk
• 1/2 tsp vanilla extract
• 1/8 tsp like 2 drops butter extract

Frosting

• 1/4 cup vanilla bean ghee or butter, soft
• 1/4 cup powdered monkfruit sweetener or organic powdered sugar, sifted
• 2 tbsp almond milk

Instructions

• Cut your cold butter into slices
• Place flours, protein, and butter into a processor or blender and process until crumbly
• Add egg and blend again until dough is achieved
• Place your dough in plastic wrap, or beeswax wrap, flatten into a disc, wrap, and refrigerate for 30min + (if your dough is sticky spray a silicone spatula with nonstick spray to retrieve from the processor)
• Dust a surface with more flour, and roll dough into a large rectangle
• Use a pizza cutter to slice into 10 rectangles
• Place half those rectangles on a baking sheet lined with parchment paper
• Make filling by whisking ingredients together, then spoon onto centers of dough rectangles
• Place remaining 5 rectangles overtop, seal the edges with your fingers, then a fork to fully seal edges
• Use your fork to poke holes in the top
• Bake at 350 for 20 min
• Allow to cool 5 min, then place on cooling rack
• Beat your ghee and sugars together until creamy, then beat again with milk. Add more milk as needed to thin it out
• Spread overtop your pop tarts, top with dye-free sprinkles, and enjoy!
• Frosting will harden once refrigerated