Sinless Churros

I’ve wanted healthy churros for the longest time! Probably months. And I finallyyyyy made some that made me happy last night :) Yippee skippeeee.

IMG_7284[1]Sinless Churros

Makes: a butt load of churros

  • 1/2 cup oat flour (ground up raw old fashioned rolled oats)
  • 1/2 cup whole wheat pastry flour
  • 2 TBSP stevia
  • 1 cup water
  • 2 TBSP coconut oil
  • 1 whole egg
  • 1 tsp vanilla extract
  • 1 TBSP stevia
  • 1/2 TBSP cinnamon

Mix your oat flour, whole wheat pastry flour, and stevia in a bowl. Set to the side. Heat the water and coconut oil in a small pot. Once boiling, remove from heat. Use a wooden spoon to stir in the dry mixture (you initially set to the side) into the just boiling water. It should be thick. Whisk the egg and vanilla extract together. Stir the egg mix into the batter. Keep kneading it with the wooden spoon until even. Put batter into a plastic bag. Cut off the tip of the bag. If you’re fancy and have a legit icing pipetting bag, use that. Line a baking sheet with parchment paper and spray with nonstick spray. Squeeze the batter into churro shaped lines onto the parchment paper. Just keep going until you run out of batter; it will make a lot (Pictured is only 1/3-1/2 of what the recipe yields). Bake at 425 F for 20 mins. (Broil for 1-2 mins at the end for extra crisp). Mix 1 TBSP stevia with 1/2 TBSP cinnamon on a plate. Roll your still hot baked churros in the cinnamon stevia. Serve.

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  1. Ashleigh GreavesNo Gravatar says:

    Hi :)

    I was wondering the nutritional breakdown of these and what I should substitute the flour for to make them gluten free?


    • KimNo Gravatar says:

      Hey! I don’t have the nutritional breakdown because the amount of churros you make will depend on what size you end up pipetting yours out to be. It’d be hard for me to break it down. I recommend using myfitnesspal to calculate it based on how you end up making them! I do know, though, that the entire recipe is around 680 calories. For me, It made approx. 20 churros so ~35 cals each.

      As for a substitution, I honestly wouldn’t know a good replacement. I don’t do much gluten free baking :( I’m sorry!

    • MaxineNo Gravatar says:

      You might be able to use gluten free rolled oats and put them in a food processor to make your own flour? I’m planning to try that out later this week so I can let you know if it works out alright.

  2. HannahNo Gravatar says:

    Hey these sound amazing! But could I ask, is there anything I can sub in for the coconut oil? I can’t afford it but really want to make some recipes! :) thank you!

    • KimNo Gravatar says:

      Hmm.. some almond butter or a cinnamon-raisin peanut butter may work as well! Basically you need some fat source that’s not “savory” like an olive oil – some nut butter or sweet oil.

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