Description
These Vegan Almond Croissant Cookies combine the irresistible flavor of almond with a chewy texture and creamy frangipane. Quick and easy to make, they’re perfect for any occasion, whether it’s a cozy afternoon or a festive gathering.
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
Instructions
- Make the frangipane by mixing almond flour, cane sugar, vegan butter, oat milk, and almond extract until smooth. Chill in the fridge.
- Prepare the flax egg by combining flaxseed and water; let sit until thickened.
- Cream vegan butter and sugars together until light and fluffy.
- Add flax egg and almond extract; mix well.
- Combine dry ingredients and mix until a dough forms.
- Scoop dough into balls, flatten, add frangipane, fold, and form into balls again.
- Chill the cookie balls before baking at 350°F for 13-15 minutes until golden.
- Let cool on a wire rack and dust with powdered sugar if desired.
Notes
For gluten-free cookies, substitute all-purpose flour with a gluten-free flour blend.
Adjust the almond topping based on preference—more for crunch, less for smoother texture.
These cookies freeze well—layer between parchment paper for storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg