Name: Vegan Almond Croissant Cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Vegan
Ingredients: Blanched almond flour; Cane sugar; Vegan butter; Oat milk; Almond extract; All-purpose flour; Baking powder; Baking soda; Flax egg; Sliced almonds; Powdered sugar

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There’s something undeniably enchanting about the aroma of freshly baked cookies wafting through the air. Imagine a warm kitchen, the faint scent of almonds mingling with sweet dough, wrapping you in a comforting embrace. Each bite feels like a little piece of heaven; the crisp exterior gives way to a chewy center, revealing the delightful surprise of creamy frangipane within. These Vegan Almond Croissant Cookies are not only a treat for your taste buds, but they also elevate your spirit, drawing you back to those cozy moments spent in the kitchen with loved ones.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Almond Croissant Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Almond Croissant Cookies

I remember the first time I made these charming cookies. It was a chilly autumn afternoon, perfect for baking. The excitement of sharing such a special recipe with friends filled the air, just as the rich scent of toasted almonds did. Making these Vegan Almond Croissant Cookies has become a cherished tradition, filling my home with warmth and love. Whether you’re celebrating a special occasion or simply indulging in a sweet moment, these cookies are the perfect way to create lasting memories. So, shall we get started on this delightful journey?

Why You’ll Love This Recipe

Simple & Quick: With just 40 minutes of prep time, you’ll be savoring these treats in no time.
Irresistible Flavor: The sweet almond cookie dough combined with the creamy frangipane and toasted almonds creates a flavor explosion.
Eye-Catching Appeal: They look as gorgeous as they taste, making them perfect for gatherings or a delightful afternoon snack.
Flexible Serving: Perfect for breakfast, a snack, or dessert, these cookies can be enjoyed any time of day.
Diet-Friendly Options: Completely vegan and easily adaptable for gluten-free diets, everyone can enjoy them.

Ingredients You’ll Need

Blanched almond flour: This light flour is key for that rich almond flavor, making the frangipane filling delightful. If you’re in a pinch, finely ground whole almonds can work as a substitute.
Cane sugar: The perfect sweetener for the cookie base that enhances the overall taste. You can swap it with coconut sugar if you’re looking for a lower glycemic index.
Vegan butter: Softened vegan butter helps achieve that classic cookie texture we’re all craving! Make sure you’re using a good quality brand for the best flavor.
Oat milk: A dash of creamy oat milk adds moisture to the frangipane. Almond milk or soy milk can also be great alternatives.
Almond extract: This transforms your cookie dough into something heavenly with its sweet, nutty aroma. Don’t skip it!
All-purpose flour: This creates the perfect cookie dough. For a gluten-free version, try a 1:1 gluten-free flour blend.
Baking powder & baking soda: These leavening agents give the cookies that slightly crisp edges while keeping them chewy inside.
Flax egg: A fantastic egg replacement that binds the cookie dough together beautifully. To make it, just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit.
Sliced almonds: These add a lovely crunch and extra almond flavor on top. Feel free to toast them for an even richer flavor.
Powdered sugar: Optional for dusting, it adds a charming finishing touch if you desire some sweetness on top!

How to Make Vegan Almond Croissant Cookies

Make the Frangipane: Start by combining your blanched almond flour, cane sugar, melted vegan butter, oat milk, and almond extract in a large bowl. Mix until you achieve a smooth consistency. Cover the bowl with plastic wrap and let it chill in the fridge while you move on to the cookie dough. This allows the flavors to meld together beautifully.

Create the Flax Egg: Combine one tablespoon of ground flaxseed with three tablespoons of water in a small bowl. Let it sit for about five minutes until it thickens. This flax egg will serve as a perfect binder in your cookie dough, making them light and fluffy!

Cream the Butters and Sugars: In a mixing bowl, add your softened vegan butter along with the cane and brown sugars. With an electric mixer, cream the mixture together for about two minutes until it’s light and fluffy—this step helps incorporate air into your dough for a tender cookie.

Combine the Wet Ingredients: Next, add the prepared flax egg and almond extract to your buttery mixture. Blend it all together for about 30 seconds until it’s well combined, bringing forth that delicious almond aroma.

Mix the Dry Ingredients: Time to add the all-purpose flour, baking powder, baking soda, and salt. Ensure you add the flour first before the other ingredients on top. This helps with even mixing. Stir until a thick, cohesive dough forms. It might seem crumbly at first, but with a little love, it’ll come together beautifully!

Assemble the Cookies: Remove the chilled frangipane from the fridge and line a baking tray with parchment paper. Scoop out about two tablespoons of cookie dough to form 12 evenly sized balls. Flatten each ball into a disc and spoon a teaspoon of the frangipane into the center. Fold the edges over the filling, pinching to seal it off completely before rolling into a ball. This method creates a delightful surprise inside each cookie!

Chill and Prepare to Bake: Place the cookie balls on the parchment-lined baking tray, leaving about two inches between each one. Top each ball with an extra teaspoon of frangipane and sprinkle sliced almonds on top. Now, pop them in the fridge for about 15 minutes to firm up while your oven preheats to 350°F.

Bake to Perfection: Once your oven is ready, bake the cookies for 13-15 minutes or until they’re lightly golden around the edges. Watch closely to avoid overbaking; you want to maintain that chewy texture! After baking, allow them to cool on the baking sheet for five minutes. If they’ve spread a little, use a spoon or a biscuit cutter to shape them into perfect rounds while they’re still warm. Then, transfer them to a wire rack to cool completely.

Dust and Serve: Once cooled, if you’d like, lightly dust the cookies with powdered sugar for an extra touch of sweetness. Now they’re ready to be enjoyed with a cozy cup of tea or coffee, or shared with friends and family—get ready for smiles all around!

Storing & Reheating

These Vegan Almond Croissant Cookies are best enjoyed fresh, but they can last up to a week at room temperature if stored in an airtight container. For longer storage, be sure to refrigerate them in a sealed container for up to a week or freeze them for up to three months. When freezing, simply layer them between parchment paper within a freezer-safe bag. To reheat, pop them in a preheated oven at 350°F for about 5-7 minutes. They may lose a bit of their chewy texture over time, but reheating helps refresh their warmth and flavor!

Chef’s Helpful Tips

Watch your oven! Every oven is a little different, so start checking the cookies a minute or two earlier than the suggested baking time.
For best results, ensure your vegan butter is at room temperature, allowing it to cream properly with the sugars.
If your cookie dough feels too sticky, try refrigerating it for 10-15 minutes before rolling. This will ease the formation of the dough balls.
Adjust the almond topping to your liking—more almonds for crunch or less for a smoother finish.
Feel free to add a little cinnamon or vanilla extract to the cookie dough for an extra flavor layer.
Make the frangipane filling ahead of time to speed up your baking when you’re ready to treat yourself!

These Vegan Almond Croissant Cookies are not just a delightful recipe; they’re a way to bring a little joy into your kitchen and life. The combination of flavors and textures is irresistible, and every bite will leave you wanting more. Enjoy the process, experiment with variations, and don’t be shy about making these cookies your own. Happy baking!

Recipe FAQs

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum to help provide structure and texture. The cookies may differ slightly in taste and texture, but they’ll still be delicious!

How can I make these cookies less sweet?

You can reduce the quantity of sugar in both the cookie dough and the frangipane filling. If you’re sensitive to sweetness, going down by 1-2 tablespoons can still yield tasty results without compromising texture.

Can I prepare the dough in advance?

Yes, you can prepare the cookie dough ahead of time. Just wrap the dough tightly in plastic wrap and refrigerate for up to three days before baking. When you’re ready, allow it to sit at room temperature for about 15 minutes to soften slightly before assembling.

What can I use as a substitute for almond extract?

If you don’t have almond extract, you can use vanilla extract for a different flavor profile. However, keep in mind that the almond flavor is integral to these cookies. For a more nutty essence, try using hazelnut extract.