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Brown Sugar Cinnamon Pop Tart Bars

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 bars 1x
  • Category: bars
  • Method: baking
  • Cuisine: american


Everyone’s childhood favorite pop tart flavor transformed into a buttery, spiced, easy to bake shortbread bar. These Brown Sugar Cinnamon Pop Tart Bars are vegan, gluten-free, and the perfect cozy fall recipe!




  • 3 cups (336g) almond flour
  • 1/3 cup (42g) cornstarch (or arrowroot/tapioca starch)
  • 1/4 cup (30g) coconut flour
  • 1/4 tsp salt
  • 1/3 cup (105g) maple syrup
  • 3/4 cup (150g) coconut oil, melted
  • 1 tsp vanilla extract

“Brown Sugar” Filling

  • 1 cup (160g) coconut sugar (or brown sugar)
  • 1 tablespoon cinnamon
  • 2 tablespoons (25g) coconut oil, melted
  • 2 tablespoons (32g) nut/seed butter (I used almond butter)
  • 1 teaspoon vanilla extract

Cinnamon Glaze

  • 2 cups (240g) powdered sugar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 12 tbsp almond milk


  1. Preheat the oven to 325°F and line an 8 x 8″ baking dish with parchment paper and/or grease.
  2. Whisk together almond flour, cornstarch, coconut, flour, and salt.
  3. Add in maple syrup, coconut oil, and vanilla. Mix to form a dough.
  4. Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8″ square. Freeze the rolled out dough.
  5. Use a fork to mix together the brown sugar filling ingredients to a wet sand consistency.
  6. Sprinkle/spread a generous layer of the filling on top of the bottom shortbread layer.
  7. Carefully place the rolled out dough on top of the filling, fixing any corners as necessary.
  8. Bake for 30-35 minutes at 325°F until golden brown.
  9. Cool completely before glazing.
  10. Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set.
  11. Slice and enjoy!

Keywords: gluten free, healthy, glaze, pop tart, pasty, shortbread, cinnamon, fall, baking, dairy free, coconut sugar