These gorgeous vegan & gluten-free churros are irresistible. Not only are they incredibly crispy and chewy but also so much healthier than the original version. Dip them in warm chocolate or salted tahini caramel. Be aware, you won’t be able to stop. The perfect treat to share with friends and family.

As we are getting closer to holiday season I start craving all those amazing holiday treats. Especially the sweet kind. Just recently I found out that churros are one of Americans most popular holiday treats. I had no idea that was a thing but I am not mad about it. Of course I had to give it a try. Unlike other, these churros are plant-based, free of gluten and refined sugar.

Much healthier but still incredibly crispy and chewy in the middle. Don’t be intimidated by these gorgeous looking churros. One of the easiest recipes on my blog. Mix a few ingredients together and pipe them into hot oil. Fry em for a few seconds and you got yourself some mouthwatering churros. While they are healthier than the regular kind, they are still fried. So don’t go overboard with them. My husband and I had to stop ourselves after maybe 4-5 pieces lol. Dip them in melted warm chocolate or go out of your comfort zone and enjoy them with a vegan salted tahini caramel.

How to prepare these incredible vegan & gluten-free Churros

As a flour base I used a gluten-free flour blend and some oat flour. It works just as fine as wheat flour.  In a medium sized bowl mix the flour, baking powder, cinnamon and coconut sugar (to make refined sugar-free).  Add the plant-based milk and coconut oil. Mix with a spatula until combined. Pretty simple right?

If the batter appears too thick, add a bit of milk. It should have the same consistency as a pancake batter.

To fry them, heat oil over medium in a small-medium sized pot. You want to have around 2-3 inches of oil in your pot to prevent the batter from sticking on the bottom. While the oil is heating up transfer the churro mixture into a piping bag. For a traditional churro look I used my star tip but you can use whatever you prefer. 

Pipe 4-5 inches of the batter at a time into the hot oil using scissors to cut the ends. Fry for about 20-30 seconds, then flip and fry for another 20-30 seconds until golden brown.

With a slotted spoon transfer churros onto paper towels and let churros dry for a few seconds. While still hot coat in cinnamon sugar. For the cinnamon sugar I used monk fruit sweetener but you can use coconut sugar as well. Serve with melted warm chocolate or salted tahini caramel.

While these churros are absolutely incredible, frying might not be your thing. Here are some healthier recipe ideas for the holiday season

• Mini Cinnamon Donuts
• Paleo Pumpkin Donut Holes
• Gluten-Free Pumpkin Bread
• Paleo Triple Chocolate Donuts

If you happen to make these deliciously crispy vegan & gluten-free churros, please let me know. I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains an affiliate link. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

Vegan & Gluten-free Churros

Yield: 8-10

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These gorgeous vegan & gluten-free churros are irresistible. Not only are they incredibly crispy and chewy but also so much healthier than the original version. Dip them in warm chocolate or salted tahini caramel. Be aware, you won't be able to stop. The perfect treat to share with friends and family.

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Ingredients

Churros

• 1 cup gluten-free flour
• ¼ cup oat flour
• ¼ cup golden coconut sugar (sub with cane sugar)
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1 cup and 2 tbsp of plant-based milk
• 2 tbsp coconut oil (melted)
• pinch of salt
• Oil for frying (avocado oil, vegetable oil)

Coating:

• 2 tsp cinnamon
• ½ cup monk fruit sugar (sub with coconut sugar, cane sugar)

Instructions

1. In a medium sized bowl mix dry ingredients. Add plant-based milk and coconut oil. Mix with a spatula until combined.

2. In a medium sized bowl mix dry ingredients. Add plant-based milk and coconut oil. Mix with a spatula until combined. Add a bit of milk if the batter appears too thick.

3. In a small-medium sized pot heat oil over medium heat (2-3 inches). Transfer churro mixture into a piping bag using a star tip.

4. Pipe 4-5 inches at a time into the hot oil using scissors to cut the ends. Fry for about 20-30 seconds, then flip and fry for another 20-30 seconds until golden brown.

5. With a slotted spoon transfer churros onto paper towels and let churros dry for a few seconds.

6. Coat in cinnamon sugar and serve with melted chocolate or salted tahini caramel while still warm.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Gluten-free Flour
• 
  Golden Coconut Sugar
• 
  Monk Fruit Sweetener