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Vegan Almond Croissant Cookies

Vegan Almond Croissant Cookies That Melt in Your Mouth

Indulge guilt-free with Vegan Almond Croissant Cookies that melt in your mouth, featuring a creamy frangipane filling for an unforgettable treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups Blanched Almond Flour Provides a nutty flavor and contributes to softness.
  • 1 cup Cane Sugar Adds sweetness; can be replaced with coconut sugar.
  • 1/2 cup Melted Vegan Butter For richness; can substitute with coconut oil.
  • 1/4 cup Oat Milk For moisture; substitute with any plant-based milk.
  • 1 teaspoon Almond Extract Enhances flavor; vanilla can be used instead.
  • 1/2 cup Vegan Butter (Softened) For chewy texture; substitute with coconut oil for gluten-free.
  • 1/2 cup Brown Sugar Adds depth of flavor; replace with additional cane sugar.
  • 1 tablespoon Flax Egg 1 tbsp ground flaxseed mixed with 3 tbsp water.
  • 2 cups All-Purpose Flour For structure; use gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Helps cookies rise.
  • 1/2 teaspoon Baking Soda Works for fluffiness.
  • 1/4 teaspoon Salt Enhances flavor.
For Toppings
  • 1/4 cup Sliced Almonds For texture and finish.
  • Powdered Sugar (Optional) For dusting.

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Step 1: Make Frangipane Filling. In a bowl, combine blanched almond flour, cane sugar, melted vegan butter, oat milk, and almond extract. Stir until smooth and refrigerate for 30 minutes.
  2. Step 2: Prepare Flax Egg. Mix 1 tbsp ground flaxseed with 3 tbsp water, let sit for 5 minutes until thickened.
  3. Step 3: Make Cookie Dough. Cream together softened vegan butter, cane sugar, and brown sugar. Add flax egg and almond extract, then incorporate flour, baking powder, baking soda, and salt until thick dough forms.
  4. Step 4: Assemble Cookies. Preheat oven to 350°F and line a baking sheet with parchment. Scoop 2 tbsp of dough, flatten, and add frangipane filling, sealing edges and shaping into balls.
  5. Step 5: Chill & Bake. Chill cookie tray for 15 minutes, then bake 13-15 minutes until golden edges are formed.
  6. Step 6: Cool & Serve. Remove from oven, cool on tray for a few minutes, then transfer to wire rack. Dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 8gCalcium: 6mgIron: 4mg

Notes

Ensure not to overmix dough for chewy cookies. Refrigerate cookies before baking for better shape maintenance. Use high-quality ingredients for best flavor.

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