Cookies & cream poptarts recipe

Vegan, gluten-free, wheat-free, quick & easy

We’ve probably all seen pop tarts in the supermarket and drooled at how amazing they look, but unfortunately ….they’re not vegan! 

I had a blast creating these ‘Cookies & cream’ inspired vegan pop tarts for you guys!!!

Cookies & cream have been my favourite combination ever since I was young, so I just had to make these!

My pop tarts are a rich chocolaty pastry with a cream filling, topped off with a vanilla glaze and ‘cookies & cream’ cookies. YUM!

The actual pastry is gluten-free and very crumbly and moorish.

These pop tarts are surprisingly easy to make, and I’m sure if you served them at a party or event, everyone will be very surprised with you as they look incredible (and taste delicious!).

I can see some festive pop tarts coming soon..watch this space!

Preparation- 1 hour

Baking time- 15-18 minutes

Makes- Approximately 10

Level- Easy

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Ingredients for the pastry

-780g of plain flour (I use gluten-free)

-30g of cocoa powder

-310g of dairy-free butter (I use Tomor)

-420ml of water

-1 teaspoon of vanilla extract

-45g of icing sugar

Ingredients for the filling

-3 tablespoons of dairy-free milk (I use unsweetened almond milk)

-25g of dairy-free butter (I use Tomor)

-2 teaspoons of strong vanilla extract

-500g of icing sugar

-55g of cornstarch

-60g of cookies (Crushed)

Ingredients for the glaze

-Powdered sugar

-vanilla extract

-Dairy-free milk (I use unsweetened almond)

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To make the pastry

Step 1- In a food processor/stand mixer add the flour, cocoa powder, butter, water, vanilla extract, sugar and mix until combined.

Step 2- Place the dough into cling film and pop into the fridge for an hour to chill & firm up.

Step 3- Pre-heat your oven to 200 degrees c and line 2 baking trays with grease proof paper.

Step 4- Flour your work top and roll out the dough until around 1/4 inch thick and use a knife or pizza cutter to cut out pop tart squares.

Step 5- Place the individual squares onto the lined baking tray and brush some dairy-free milk over half of the the cut pastry square edges.

To make the filling

Step 1- Place the dairy-free milk and butter into a stand mixer or mixing bowl and whizz up until smooth.

Step 2- Add in the vanilla extract, icing sugar, cornstarch, cookies and mix until combined.

Step 3- Place a tablespoon of the cream filling in the centre of each square, leaving around 1/4 inch to seal the edges with dairy-free milk, then top off with another pastry square.

Step 4- Press the edges firmly together with a fork and prick the tops of the pop tarts for ventilation while baking. Make sure they are sealed or they will burst/leak when baking.

Repeat for all of the pop tarts.

Step 5- Pop the pastries into the oven and bake for around 15-18 minutes until fully baked.

Step 6- Once baked, place the pop tarts onto a cooling rack and allow to cool fully before frosting.

To make the frosting

Step 1- Place the icing sugar into a bowl and add enough vanilla and dairy-free milk to form a thick paste.

Step 2- Spread some of the thick glaze over each cooled poptart and top with crumbled cookies.

You could even use sprinkles (just make sure they are vegan).

Store in a sealed container and enjoy within a few days of making.

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Holly Jade