Description
These Vegan Almond Croissant Cookies offer an irresistible blend of sweet almond flavor and a chewy texture, making them perfect for any occasion and easy to prepare!
Ingredients
- Blanched almond flour
- Cane sugar
- Vegan butter
- Oat milk
- Almond extract
- Flax egg
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sliced almonds
- Powdered sugar (optional)
Instructions
- Prepare the frangipane by mixing almond flour, cane sugar, melted vegan butter, oat milk, and almond extract; chill in the fridge.
- Make the flax egg by combining ground flaxseed and water; let it thicken.
- Cream softened vegan butter and cane sugar until fluffy; add flax egg and almond extract.
- Combine dry ingredients with the wet mixture until a dough forms.
- Scoop and flatten dough balls; create space for the frangipane filling.
- Fill with frangipane, seal the edges, and shape into balls.
- Place cookie balls on a baking tray, top with more frangipane and sliced almonds.
- Chill cookies in the fridge while preheating the oven to 350°F.
- Bake for 13-15 minutes until golden brown; cool slightly before serving.
Notes
Store cookies in an airtight container for up to 3 days.
For longer storage, freeze unbaked cookies and bake directly from the freezer.
Use room temperature vegan butter for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg