Name: Baked Churros
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup All-Purpose Flour ((note 1)); 3 tablespoons Light Olive Oil ((note 2)); 1 cup Boiled Water ((note 3)); 2 tablespoons Unrefined Cane Sugar ((note 4)); 1 tablespoon Cinnamon; 1/3 cup Unrefined Cane Sugar

These Baked Churros are the easiest, healthiest churros ever, baked, not fried, and made with minimal ingredients.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Baked Churros

These Baked Churros are the easiest, healthiest churros ever, baked, not fried, and made with minimal ingredients.

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Breakfast, Dessert

Cuisine: Mexican

Servings: 16 churros

Calories: 72 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 1 cup All-Purpose Flour - (note 1)
▢ 3 tablespoons Light Olive Oil - (note 2)
▢ 1 cup Boiled Water - (note 3)
▢ 2 tablespoons Unrefined Cane Sugar - (note 4)

Cinnamon Sugar

▢ 1 tablespoon Cinnamon
▢ ⅓ cup Unrefined Cane Sugar

Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
Prepare a sturdy piping bag- not a plastic one, it will crack. You need a pastry chef silicone bag that holds pressure and temperature. Mount the bag with a large star tip – it has to be large or the batter will not extract nicely. I like to place my piping bag in a tall glass so it's easier to fill quickly with the churros batter.
In a large baking dish, prepare the cinnamon-sugar mixture by stirring the cinnamon and sugar evenly. Set aside.
In a mixing bowl, whisk flour and sugar. Set aside.
In a non-stick saucepan, add water and oil, and place a lid on. Bring to a medium-high heat until it reaches a high boil.
When the water boils, remove the lid and remove from the heat.
Immediately pour the flour into the saucepan, and stir energetically with a wooden spoon or rubber spatula to form a soft, elastic dough ball.
Pour the batter into the piping bag and pipe logs of dough on the prepared baking sheet. The length of the churros doesn't matter, I like 4-inch/10 cm churros. You can make them shorter or longer. Pipe the dough fast because it gets difficult to pipe the batter as it gets colder. Cut the ends of the churros with scissors when the desired length is achieved.
If you struggle with piping the dough, simply roll 5-inch-long logs of dough and use the back of a fork to mark the logs.
Place each of the churros on the baking sheet, leaving a little space between each, they won't expand in the oven.
When you have piped all the dough, use a pastry brush to brush each lightly with oil.
Bake the churros for 25 minutes on the top rack at 400°F (200°C). Watch them closely and remove any churro that turns golden brown before the other. Keep baking the remaining churros in 3-minute bursts until they have a light golden color.
Remove the warm churros from the oven and place them on the baking dish with cinnamon sugar. Use your hands or tongs to toss and coat the churros evenly with the sugar.

Notes

Note 1: I didn’t try all-purpose gluten-free flour and can’t recommend this choice. The recipe doesn’t work with oat flour or almond flour

Note 2: Any light flavor oil works like canola oil, melted plant-based butter, avocado oil

Note 4: Any crystal sweetener can be used, like white sugar, coconut sugar, brown sugar, or sugar-free allulose.

Piping tips: The dough is difficult to pipe if your star nozzle is too narrow or your bag is thin. This recipe must use a strong pastry bag with a large star tip.

Storage: Store for up to 2 days in an airtight container at room temperature. Rewarm a few minutes in the air fryer to serve.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 4 base ingredients to make the dough and coating.

All-Purpose Flour – This provides the main structure for the churros. You can also use a general-purpose gluten-free flour blend, though the result might vary slightly. You can’t use almond flour, oat flour, or coconut flour for this recipe.
Light Olive Oil – It adds moisture and richness to the dough. Canola oil, melted plant-based butter, or avocado oil also work well.
Boiled Water – The hot temperature of the water helps to create a smooth dough.
Sugar – This adds a touch of sweetness to the churros themselves. Coconut sugar, brown sugar, or a sugar-free allulose are fine substitutes.
Cinnamon – This spice brings a warm and classic churro flavor to the sugar coating.
Sugar – This sweetens the cinnamon coating.

How to Make Baked Churros

These churros are really easy to make in the oven.

Pipe the churro batter on a baking tray.

Bake the churros for 25 minutes on the top rack at 400°F (200°C).

Placing baked churros in the cinnamon mixture.

Prepare the cinnamon sugar in a large dish and place the hot churros in it.

Tossing Baked Churros in cinnamon sugar.

Toss the churros to coat them with the cinnamon mixture.

Carine’s Tips

Let me share a few more tips for perfect churros.

Sturdy Piping Bag – You need a robust silicone pastry bag that can withstand the pressure and the heat of the dough.
Large Star Tip – This ensures the dough extrudes smoothly and creates the characteristic churro ridges. If it’s too small, you’ll need to press super hard on the piping bags.
Tall Glass Aid – Placing the piping bag in a tall glass makes filling it easier and less messy.
Pipe Dough Quickly – The batter becomes harder to pipe as it cools down.
Scissors for Clean Cuts – Using scissors helps create neat and even churro lengths.
Fork for Nozzle-Free – If piping is difficult, rolling the dough and marking it with a fork’s back works well.
Coat while Warm – Roll them warm in the cinnamon sugar to make sure it sticks to the churros nicely.
Serve with Dips – Serve with melted chocolate as a dip, or healthier dips like my date caramel, peanut butter yogurt dip