Almond Flour Churros
These gluten-free churros are crispy on the outside, soft and tender on the inside, and rolled in cinnamon coconut sugar while they’re still warm. They’re baked instead of fried, made with almond flour and tapioca flour, and naturally sweetened with coconut sugar. They taste like the real thing — warm, indulgent, and just the right amount of sweet. Perfect for weekend brunch, a cozy dessert, or anytime you want something special without the refined flour or sugar.
Why You Will Love This Recipe
These churros prove that you don’t need to deep-fry or use white flour to get that classic churro experience. They’re surprisingly easy and genuinely delicious.
- Crispy outside, soft inside. Baking at high heat gives you that signature churro texture — golden and crisp on the edges, tender in the middle.
- Naturally gluten-free and grain-free. Almond flour and tapioca flour come together to create a dough that’s light, slightly chewy, and holds its shape beautifully when piped.
- Sweetened with coconut sugar. No refined white sugar here — coconut sugar has a lower glycemic index and adds a subtle caramel-like sweetness.
- Baked, not fried. These churros go in the oven, not a pot of oil, which makes them lighter and way less messy to make.
- Best served warm. Fresh out of the oven and tossed in cinnamon sugar is when these really shine. They’re the kind of treat you make and eat right away.
Ingredients Overview
You’ll find exact measurements in the recipe card below. Here’s how the ingredients work together.
For the churro dough
- Water — The liquid base that helps form the dough. It’s boiled with the coconut sugar and butter to create a hot mixture that cooks the flours slightly when combined.
- Coconut sugar — Used in the dough for a touch of sweetness and in the coating for that classic cinnamon-sugar finish. Coconut sugar has a lower glycemic index than white sugar and adds a subtle molasses flavor.
- Butter — Adds richness and helps create the tender, slightly chewy texture. You can use dairy-free butter to keep these fully dairy-free, or regular butter if you tolerate it.
- Almond flour — The main flour in the dough. It adds protein, healthy fats, and vitamin E, and gives the churros a tender crumb. Make sure you’re using finely ground almond flour, not almond meal.
- Tapioca flour — This is the secret to getting the right texture. Tapioca flour gives the churros a light, slightly chewy bite and helps them hold their piped shape in the oven.
For the cinnamon sugar coating
- Coconut sugar — Mixed with cinnamon for rolling the warm churros. Use a generous amount — you want every churro fully coated.
- Cinnamon — The warm, cozy spice that makes churros taste like churros. Don’t skimp on it.
How To Make Almond Flour Churros
Here’s how it comes together.
Step 1: Preheat and prep. Heat your oven to 400°F and line a baking sheet with parchment paper. Get your piping bag ready with a large star tip — this is what gives churros their signature ridged shape.
Step 2: Make the dough base. Add the water, coconut sugar, and butter to a pot and bring to a boil over medium-high heat. Once it’s boiling, remove from the heat immediately. Pro tip: don’t let it boil for too long or you’ll lose too much water through evaporation.
Step 3: Add the flours. Stir in the almond flour and tapioca flour all at once. Mix vigorously until a sticky, cohesive dough forms. It should pull away from the sides of the pot slightly. Set aside to cool for about 5 minutes — this makes it easier to handle and pipe.
Step 4: Pipe the churros. Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough onto the prepared baking sheet in 4-inch lines, spacing them about an inch apart. Pro tip: cut the dough cleanly with scissors or a knife at the end of each churro for a neat finish.
Step 5: Bake. Bake for 20–22 minutes, until the churros are golden brown on top and firm to the touch. Pro tip: they should look dry and slightly crispy on the surface — if they still look wet or pale, give them another minute or two.
Step 6: Coat in cinnamon sugar. While the churros bake, whisk together a generous amount of coconut sugar and cinnamon in a shallow dish. As soon as the churros come out of the oven, while they’re still warm, toss them in the cinnamon sugar to coat fully. Serve immediately.
