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Preheat your oven to 325–350°F and line a baking sheet with parchment paper.
In a large bowl, combine the gluten-free flour, almond flour, almond butter, maple syrup, vanilla, and ¼ cup dairy-free milk.
Mix until a dough forms. If needed, add additional milk one tablespoon at a time until the dough comes together and is easy to work with.
Roll the dough between two sheets of parchment paper and cut into equal-sized rectangles.
In a small bowl, combine the coconut sugar, cinnamon, almond flour, melted butter, vanilla, and salt.
Mix until the texture resembles wet sand.
Place half of the dough rectangles onto your prepared baking sheet.
Add a spoonful of filling to the center of each rectangle and gently spread it out, leaving a small border around the edges.
Top with the remaining dough rectangles.
Use a fork to seal the edges all the way around.
Poke a few small holes in the tops with a fork to allow steam to escape.
Bake for 10–15 minutes, until lightly golden around the edges and set.
Allow the Pop-Tarts to cool completely before adding the glaze.
Whisk together the powdered sugar, cinnamon, coconut sugar, and milk until smooth.
Add more milk as needed until you reach your desired drizzling consistency.
Spread or drizzle over the cooled Pop-Tarts.
Allow the glaze to set before serving.