Soft Mini Churro Cookies

5 from 4 votes
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These churro cookies are so soft, vegan, gluten-free and taste just like a churro, only in cookie form. Perfect for birthdays or special events! Plus they look cute.

Churro Cookies with frosting on a counter.
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Why Make These Churro Cookies

These churro cookies have minimal ingredients. They are healthier than your typical cookie. They are plant based and gluten free. These cookies are always a hit with friends and family. They taste just like a churro, the brown sugar and cinnamon crumble gives them a slight crunch. You can top them with frosting, or just put an icing over them. They are mini and cute!

Ingredients Needed

Ingredients for churro cookies in bowls on a counter.

Almond Flour. This is the base of these cookies and the only flour I have tested on them. I like the almond flour because it makes the cookies really soft and moist.

Applesauce. I use unsweetened. This is the “egg” and oil to the recipe making them more healthy with way less fat.

Brown Sugar. Light or dark brown will work. This gives the cookies a sweetness and helps to hold them together.

Cinnamon.

Baking Powder.

Pinch of Salt.

Frosting. I use Simple Mills store bought frosting for this recipe because we only need a small batch for these cookies.

Steps to make churro cookies.

Step One. Preheat oven to 350º Add almond flour, sugar, baking powder, salt, cinnamon and applesauce to a bowl and mix well. Be patient the applesauce takes a little effort to work into the almond flour but will come together perfectly.

Step Two. Use a cookie scoop and make one inch sized balls with the dough. Press the center in a little bit using a 1/4 tsp like the photo below. This is so the cookies can hold the frosting better.

Churro cookie dough on a baking sheet.

Step Three. Bake the cookies for about 11 minutes. Let them completely cool before icing. Add the tsp of separated cinnamon and the 2 tbsp of brown sugar to the icing. Mix well. This will make the icing taste more like a churro and give it a fun color for topping. Combine your other leftover cinnamon and brown sugar in a small bowl This will be your crumble for the topping, it should make a crumble like texture like the photo.

Step Four. Put your cinnamon sugar icing into a piping bag and pipe a small dollop on each cookie. Next, add the crumble over the frosting. Refrigerate in a covered container until ready to eat.

Up close photo os churro cookies.

Recipe FAQ’s

Can I make my own frosting?

Yes, but typically homemade frosting makes 2 cups. we only need about 1 cup of frosting for this recipe to top all the cookies.

Can I use dark brown sugar?

Yes, both dark brown or light brown will work for this recipe. You can also use white sugar or maple syrup if you don’t have brown sugar.

How long will these keep?

These cookies will keep in the fridge in a sealed container for up to one week. You can also freeze them for 2 months in an airtight container.

Other Recipes to Try

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Soft Mini Churro Cookies
5 from 4 votes

Churro Cookies

These churro cookies are soft, vegan, gluten-free and taste just like a churro, only in cookie form. Perfect for birthdays or special events!
Prep: 8 minutes
Cook: 12 minutes
Servings: 14

Ingredients 

  • 2 cup almond flour
  • ¼ cup brown sugar, * see notes
  • ½ tsp baking powder
  • ¼ cup applesauce, unsweetened
  • 1 tsp cinnamon

Cinnamon Crumble

  • 1 tbsp brown sugar
  • tsp cinnamon

Cinnamon Sugar Frosting

  • 1 cup frosting, *I use simple mills
  • 2 tbsp brown sugar
  • ½ tsp cinnamon

Instructions 

  • Preheat oven to 350º Add almond flour, sugar, baking powder, salt, cinnamon and applesauce to a bowl and mix well. Be patient the applesauce takes a little effort to work into the almond flour but will come together perfectly. 
  • Use a cookie scoop and make one inch sized balls with the dough. Press the center in a little bit using a 1/4 tsp like the photo below. This is so the cookies can hold the frosting better. 
  • Bake the cookies for about 11 minutes. Let them completely cool before icing. Mix together frosting ingredients (cinnamon, brown sugar and frosting) This will make the icing taste more like a churro and give it a fun color for topping. Combine your other leftover cinnamon and brown sugar in a small bowl. This will be your crumble for the topping, it should make a crumble like texture like the photo above.
  • Put your cinnamon sugar icing into a piping bag and pipe a small dollop on each cookie. Next, add the crumble over the frosting. Refrigerate in a covered container until ready to eat. Enjoy!

Notes

dark brown or light brown sugar will work
keep refrigerated for up to one week in a sealed container. Freeze for up to 2 months. 

Nutrition

Serving: 1cookie | Calories: 185kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 19mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 8 minutes
Cook Time: 12 minutes
Course: Dessert
Cuisine: American
Servings: 14
Calories: 185
Keyword: 20 minute, gluten free
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6 Comments

  1. 5 stars
    These were so delicious I just made them over the weekend and I’m already on my second batch of making them this week with the leftover frosting. Thank you!

  2. 5 stars
    These were so delicious and perfect for our Cinco de Mayo party. An instant classic!

  3. 5 stars
    These were so simple and easy to make. I couldn’t believe my taste buds!

  4. I tried making these and swapped out the almond flour for cassava flour as my friend is allergic to nuts and it didn’t quite work. The texture turned out chalky and dry. The flavor was great! I would love to try again, any suggestions? We added quite a bit more applesauce to get the batter to come together, but yeah after they were baked they weren’t that great. Thanks for your help!

    1. Hi Brittany!
      Cassava flour is a lot more dry than almond flour overall so that it most likely why they came out chalky. I don’t back much with cassava flour, more so, I use it in simple cooking because it’s not too forgiving. So sorry it didn’t work with that swap!

    2. Almond flour is a very course flour with a a striking unique flavor….
      Maybe try replacing with oat flour?
      They close enough in consistency that they will sub on a 1 to 1 basis. Perfectly ideal!