Description
These Vegan Almond Croissant Cookies combine almond flour with the perfect hint of sweetness for a delightful treat. With a soft inside and a crunchy almond topping, they are perfect for any occasion. Enjoy this easy homemade cookie recipe that’s sure to impress!
Ingredients
- Blanched Almond Flour
- Cane Sugar
- Melted Vegan Butter
- Oat Milk
- Almond Extract
- Vegan Butter
- Brown Sugar
- Flax Egg
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Sliced Almonds
- Powdered Sugar (optional)
Instructions
- Make the frangipane filling by mixing almond flour, cane sugar, melted vegan butter, oat milk, and almond extract. Chill.
- Create the flax egg with flaxseed and water; let it thicken.
- Cream together vegan butter, cane sugar, and brown sugar until fluffy.
- Add the flax egg and almond extract to the mixture; blend well.
- Incorporate all-purpose flour, baking powder, baking soda, and salt to form dough.
- Shape the cookie dough, placing pressed frangipane in the center, then seal it back into a ball.
- Top with frangipane and sliced almonds, then chill before baking.
- Bake cookies at 350°F for 13-15 minutes until edges are golden.
- Cool slightly, shape if needed, and dust with powdered sugar.
Notes
Use coconut oil as a substitute for melted vegan butter if necessary.
Store cookies in an airtight container for up to 3 days.
For gluten-free version, use gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg