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
Scale
- 2 cups blanched almond flour
- 3/4 cup cane sugar
- 1/2 cup vegan butter
- 1/4 cup oat milk
- 1 tsp almond extract
- 1 flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sliced almonds
- 1/4 cup 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