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