A flakey and crumbly pastry, filled with cookie butter and chocolate chips, topped with even more  and chocolate chips. Have I died and gone to heaven? Homemade pop tarts have quickly have become one of a favorite treats to make. Using cookie butter in this recipe makes it taste heavenly!

Chocolate Chip Poptarts [Vegan]




Cooking Time




  • 1 sheet of gluten-free puff pastry
  • 1/2 cup cookie butter
  • 3/4 cup Dairy-free chocolate chips
  • 1 tablespoon Dairy-free milk (I use unsweetened almond milk)


  1. Preheat your oven to 350°F and line a baking tray with greaseproof paper.
  2. Unroll your puff pastry sheet and cut into equal squares, 3 x 4 inch.
  3. Add a teaspoon of cookie spread and a few chocolate chips into the centre of half of the squares.
  4. Lay the remaining squares over the filling and seal the edges by crimping the edges of the pastries with a fork.
  5. Repeat for all 6 pastries.
  6. Brush some dairy-free milk on the top of the pastries.
  7. Place the pastries onto the lined baking tray, place in the middle of the preheated oven and bake for approximately 8-10 minutes or until golden in colour.
  8. Once the pop-tarts come out of the oven, drizzle some more cookie butter over the top and add with a few chocolate chips (optional).