Easy Grain-Free Pop Tarts

Pop Tarts are a treat that we all know and love. You can easily make them without gluten or grains using our Magic Cookie Dough. All you have to do is roll out the dough, and cut into rectangles with a cookie cutter or a knife, top one side with your choice of fruit preserves, and cover with another layer of dough, and bake in the oven. We love frosting them with a powdered sugar glaze and sprinkles, but you can leave them plain if you'd prefer. Whether you make these as a special treat for your kids, or a dessert to serve to guests, they won't disappoint!

20 minutes

13 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	399
Fat:	21 g
Carbohydrates:	48 g
Protein:	7 g
Calculated per serving.

Serves: 5

Ingredients

12 oz 12 oz 12 oz Primal Palate Magic Cookie Dough, (1 whole container)
10 tsp 10 tsp 10 tsp Blueberry Preserves, Bonne Maman brand
3/4 cup 3/4 cup 3/4 cup Powdered Sugar, 365 Organic
1 Tbsp 1 Tbsp 1 Tbsp Almond Milk, unsweetened
5 tsp 5 tsp 5 tsp Carnival Sprinkles (India Tree brand)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a cookie sheet with parchment paper, and preheat your oven to bake at 350 degrees.
Dust your work surface with arrowroot flour, and place your cookie dough on your work surface.
Roll out your cookie dough to 1/4 inch thick, and using a knife or cookie cutter, cut the cookie dough into roughly 2x3 inch rectangles, or your desired size.
Place 1-2 teaspoons of fruit preserves int the center of half of the rectangles, and carefully top each rectangle with another piece of cookie dough.
Gently press the edges together, and use a fork to seal the edges.
Bake the pop tarts for approximately 13 minutes. Slightly longer if they are larger, and less if they are smaller.
Allow the pop tarts to cool completely to room temperature.
If making the frosting, whisk together the powdered sugar and almond milk, to frost each pop tart.
Once frosted, sprinkle each pop tart with sprinkles.
Allow the frosting to dry completely before enjoying. Keep refrigerated.

Notes

I recommend ordering a set of rectangle cookie cutters to make this recipe even easier! You can order a set of multiple sizes so you can make larger pop tarts, or mini ones. If you use a knife to cut your shapes, it will be more difficult to get uniform sizing, and can cause some frustration.