Vegan Almond Croissant Cookies
These delightful Vegan Almond Croissant Cookies are a treat for the senses, with their aroma reminiscent of a cozy bakery on a Sunday morning. Imagine the buttery scent wafting through your kitchen, mingling with the sweet, nutty fragrance of toasted almonds. The moment you take a bite, the soft cookie dough gives way to a creamy, dreamy frangipane center, perfectly balanced with a delightful crunch from the almond slices on top. It’s a little piece of heaven!
Table of Contents
As I whip up a batch of these cookies, I’m reminded of baking with my grandmother, who always insisted that the secret ingredient was love. These cookies aren’t just about satisfying a sweet tooth; they embody warm memories and the joy of sharing delicious moments with loved ones. Perfect for any season, whether it’s a summer picnic or a cozy fall gathering, these Vegan Almond Croissant Cookies are sure to impress. So let’s get baking and fill our homes with this irresistible aroma!
Why You’ll Love This Recipe
- Simple & Quick: With just 40 minutes of prep and baking time, you’ll have fresh cookies in no time.
- Irresistible Flavor: The combination of almond and buttery goodness creates a flavor explosion!
- Eye-Catching Appeal: These cookies look as fantastic as they taste, perfect for sharing or impressing guests.
- Flexible Serving: Ideal for breakfast, snacks, or dessert – any occasion calls for these cookies!
- Diet-Friendly Options: Completely vegan, so everyone can enjoy these sweet treats without compromise!
Ingredients You’ll Need
- Blanched Almond Flour: Adds a rich almond flavor; it’s crucial for the frangipane. If unavailable, you can grind whole almonds until fine.
- Cane Sugar: Sweetens the cookies without an overpowering flavor. You can substitute with coconut sugar for a deeper taste.
- Vegan Butter: The fat component for that melt-in-your-mouth texture; be sure it’s softened before use for easy mixing.
- Oat Milk: This dairy-free milk complements almond flavors beautifully. Any plant milk will work, though.
- Almond Extract: Intensifies the almond flavors and gives your cookies that standout taste—pure extract is best.
- Brown Sugar: Adds moisture and a hint of caramel flavor; you can exchange it for coconut sugar if desired.
- Flax Egg: A binder made from ground flaxseed mixed with water, perfect for keeping your cookies vegan.
- All-Purpose Flour: Gives structure to the cookies; you can use gluten-free flour for a gluten-free version.
- Baking Powder & Baking Soda: Essential for leavening, ensuring the cookies rise at the right rate.
- Salt: Enhances all the flavors; never skip it!
- Sliced Almonds: Topping for both flavor and crunch; toasted nuts elevate the overall taste. Feel free to add more or use chopped pistachios for a different twist.
- Powdered Sugar (optional): A light dusting at the end for aesthetic appeal and a touch of sweetness.
How to Make Vegan Almond Croissant Cookies
Make the Frangipane: Start by mixing the almond flour, cane sugar, melted vegan butter, oat milk, and almond extract in a large bowl. Stir until everything is well combined and smooth—this creamy filling will be the heart of your cookies! Cover the bowl with plastic wrap and let it chill in the fridge while you prepare the cookie dough. This chilling step allows the flavors to meld and firm up, creating a lovely filling consistency.
Prepare the Cookie Dough: Before making the dough, create the flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Give it about five minutes to thicken up. In a mixing bowl, cream together the room-temperature vegan butter, white sugar, and brown sugar using an electric mixer for around two minutes until fluffy and light. This step is crucial for giving your cookies that perfect texture!
Add Wet Ingredients: Toss the thickened flax egg and almond extract into the bowl, mixing well for about 30 seconds. This will help blend them uniformly into the butter and sugar mixture, infusing each cookie with a wonderful nutty aroma.
Combine Dry Ingredients: Gradually add the all-purpose flour, baking powder, baking soda, and salt to your wet mixture. To ensure even mixing, begin with the flour and layer the other ingredients on top. Mix just until a thick, soft cookie dough forms—don’t worry if it seems crumbly at first; keep mixing until it comes together perfectly.
Assemble the Cookies: Retrieve the chilled frangipane from the fridge and set it beside your cookie dough. Line a baking sheet with parchment paper. Using a 2-tablespoon scoop, divide the dough into 12 equal balls. Flatten each ball into a disc shape and place a teaspoon of frangipane in the center. Carefully fold the dough edges over the filling and pinch to seal tightly. Roll them into smooth balls and place them on the lined baking sheet.
Add Toppings: Top each cookie ball with an additional teaspoon of frangipane and press on some sliced almonds for crunch and visual appeal. You can sprinkle more nuts if you like an over-the-top almond experience! Then, pop the tray in the fridge to chill for about 15 minutes while preheating your oven to 350°F.
Bake Until Golden: After chilling, remove the tray from the fridge and slide it into your preheated oven. Bake the cookies for 13-15 minutes until they are just set but still soft in the center—remember not to overbake! If they seem a bit underdone in the middle, that’s perfectly normal as they will set while cooling.
Cool and Enjoy: Once baked, let your cookies cool on the baking sheet for about five minutes. If you want perfectly round cookies, now’s your chance to shape them gently while they are still warm! Afterwards, transfer them to a wire rack to cool completely. When they’re cool, dust with powdered sugar for that extra touch of sweetness and enjoy these dreamy **Vegan Almond Croissant Cookies**!
Storing & Reheating
To store your delicious Vegan Almond Croissant Cookies, keep them in an airtight container at room temperature for up to 3 days. For longer shelf life, move them into the refrigerator, where they can last up to a week. If you wish to store them for a longer time, freeze the cookies for up to three months in a sturdy container. Reheat by placing in a 350°F oven for about 5 minutes to refresh their texture and make them warm for that freshly baked experience.
Chef’s Helpful Tips
- Mix the dough just until combined to avoid overly tough cookies.
- Ensure your vegan butter is perfectly softened for easy creaming.
- If the dough feels too soft, chill it for a few minutes before shaping.
- Tweak the almond extract quantity if you love stronger flavors!
- Consider adding a pinch of cinnamon for a warm, cozy twist.
- You can prepare the frangipane ahead of time and store it in the fridge for up to 3 days.
These Vegan Almond Croissant Cookies are sure to become a favorite treat that you’ll want to share with friends and family! Whether you’re enjoying them fresh from the oven or hosting a gathering, there’s simply nothing like these nutty delights. Don’t hesitate to get creative; these cookies are a great canvas for experimentation.
Recipe FAQs
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend to maintain the cookie’s texture. Just be sure to choose a blend that is designed for baking to ensure optimal results.
How do I store leftover cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be refrigerated or frozen—just make sure to fully cool them before storing!
Can these cookies be made ahead of time?
Yes, you can prepare the dough in advance and either chill it overnight in the fridge or freeze it. When you’re ready to bake, just thaw the dough in the fridge, shape, and bake as instructed.
What’s the best way to serve these cookies?
These cookies are heavenly on their own as a snack or dessert. For a special touch, serve them with a scoop of dairy-free ice cream or drizzle some melted dark chocolate on top for extra indulgence!
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📖 Recipe Card
Vegan Almond Croissant Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Description
These Vegan Almond Croissant Cookies are a delightful blend of almond flavor and cookie goodness, perfect for snacks, desserts, or breakfast! Easy to prepare and share, they bring warmth and joy to every occasion.
Ingredients
- Blanched Almond Flour
- Cane Sugar
- Vegan Butter
- Oat Milk
- Almond Extract
- Brown Sugar
- Flax Egg
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Sliced Almonds
- Powdered Sugar (optional)
Instructions
- Make the Frangipane: Mix almond flour, cane sugar, melted vegan butter, oat milk, and almond extract until smooth. Chill in the fridge.
- Prepare the Cookie Dough: Create a flax egg, cream vegan butter with sugars until fluffy, then add wet ingredients and mix.
- Combine Dry Ingredients: Gradually add flour, baking powder, baking soda, and salt into the wet mixture, mixing until dough forms.
- Assemble the Cookies: Divide dough into balls, flatten, add frangipane filling, and pinch edges to seal. Roll into smooth balls.
- Add Toppings: Top each ball with frangipane and almond slices, then chill in fridge before baking at 350°F.
- Bake Until Golden: Bake cookies for 13-15 minutes until just set, letting cool on the sheet for a few minutes before transferring to a rack.
- Cool and Enjoy: Dust with powdered sugar when cool and enjoy your cookies.
Notes
You can substitute almond extract with vanilla extract if desired.
Store cookies in an airtight container for up to 3 days at room temperature.
Chill the dough if it feels too soft for shaping.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
