In a dish, combine ¼ cup sugar with 1 tablespoon cinnamon, set aside.
Heat water, coconut oil, and 2 tablespoons of sugar in a medium-large pot over medium-high heat. Remove from heat once boiling.
Lower heat and return to stove then add flour, vanilla, salt, vegan egg, and baking powder to the liquid mixture.
Using a mixing spoon, stir until well-combined (dough pulls away from pot sides forming a ball and is smooth in texture). Once finished, remove from heat and let cool ~10 minutes.
While the dough cools, heat a large frying pan over medium-high heat and add avocado oil.
While the oil heats up, and once the dough is cooled enough to handle, scoop dough into a pastry bag fitted with a medium to large open star piping tip.
Pipe 3” long churros into oil, using a knife to separate piped churro from the piping tip.
Fry numerous churros at once for ~6 minutes, flipping halfway. Once done frying, place on-to a paper towel-lined plate for ~3 minutes.
Next, roll churros in the cinnamon-sugar mixture, and lightly tap off any excess cinnamon sugar.
Divide into 4 portions, optionally served with chocolate dipping sauce and fresh berries.
Serve, store, and enjoy!