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4.75 from 4 votes

Mini-batch Baked Churros

Prep Time5 minutes
Cook Time20 minutes
Course: Appetizer, Dessert, Snack
Cuisine: Mexican
Keyword: churros, cinnamon, easy recipes, gluten-free, low sugar, plant-based, small-batch, vegan
Servings: 2 servings
Calories: 119kcal

Equipment

  • Cookie sheet
  • Piping bag

Ingredients

  • 2 tsp coconut oil (10 g)
  • 1 tbsp coconut/brown sugar (12 g)
  • 1 tbsp hot boiling water (15 g)
  • 1/4 cup flour, gf all purpose if desired (30 g)
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1/4 tsp ground cinnamon
  • More cinnamon sugar to dust after baking

Instructions

  • Preheat oven to 350F and line a cookie sheet with parchment.
  • In a bowl add coconut oil and microwave 20-30 sec to melt it.
  • Add sugar and hot water, mix.
  • In a small bowl, whisk together flour, baking powder, salt, cinnamon.
  • Combine the two to make a non sticky dough (avoid overworking).
  • Pipe the dough (using star shaped attachment, or shape by hand, whatever).
  • Bake 20 minutes until golden.
  • Let churros cool 5 minutes, then dust with cinnamon sugar.
  • Serve with chocolate dipping sauce (equal parts chocolate and milk) and enjoy!

Notes

To make a chocolate sauce, place equal parts chocolate and milk/cream in a bowl and microwave 10 sec at a time to melt the chocolate.

Nutrition

Serving: 1 serving | Calories: 119kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 65mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 1mg