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–+ servings

Sugar Cookie Pop Tarts

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Servings: 5

Ingredients

Dough base

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