These Vegan Almond Croissant Cookies are so soft, chewy, and buttery! With a perfectly sweet almond cookie dough, creamy frangipane filling, and toasted almonds on top, they taste just like an almond croissant in cookie form.
I was originally inspired to make these cookies after seeing a (non-vegan) version of them all over TikTok and KNEW I had to create my own vegan take on them! These almond cookies are eggless & dairy-free, but still perfectly chewy, buttery, and packed with almond flavor.
Ingredients:
Ingredient & substitution notes:
- Almond Extract: I used Morton & Bassett Pure Almond Extract, and it added such a perfect flavor to both the frangipane and almond cookie dough.
- Almond Flour: I used Bob's Red Mill super-fine almond flour for the frangipane and recommend using one that is super-fine or blanched (where the skins are removed).
- Vegan Butter: When it comes to cookies, I love baking with Country Crock Olive Oil Sticks or Earth Balance sticks.
- Flax egg: Ground flaxseed mixed with water. The flaxseed MUST be ground, not whole, for this to work.
How to make almond croissant cookies:
Make the frangipane:
Frangipane is a creamy baked almond filling typically made with eggs. However, my version is totally vegan, egg-free, and made with 5 simple ingredients.
Just mix the almond flour, sugar, melted vegan butter, oat milk, and almond extract together in a large bowl. Once mixed, place in the fridge to set while you make the almond cookie dough.
Make the almond cookie dough:
I decided to use the same base recipe that I use in my Chocolate Chip Cookies, except I swapped in some almond extract and a bit more flour for structure.
Once mixed, take the frangipane out of the fridge and get ready to assemble the cookies.
Assemble the cookies & bake:
Scoop out 10 cookie dough balls. Flatten each ball into a disc and fill it with 1 teaspoon of the homemade frangipane. Seal the frangipane in the dough and then roll it into a cookie dough ball.
Add the cookie dough balls to a parchment-lined baking sheet and top each with an additional 1 teaspoon of frangipane. Then, press sliced almonds onto the top of each cookie.
Add the tray of cookies to the fridge to chill for about 15-20 minutes while you preheat the oven to 350°F.
Then, remove the tray of almond cookies from the fridge, add it to the oven, and bake them for 13-15 minutes.
Immediately after removing the cookies from the oven, tap the tray on your counter to help flatten the cookies. Then, use a spoon or mug to shape the cookies into perfect circles (if desired).
Move the cookies to a drying rack and let the almond croissant cookies cool completely. Dust with powdered sugar, then serve & enjoy!
FAQ & Tips:
Can I make these almond cookies gluten-free?
I personally haven't tried it, but it should work! Make sure to use a gluten-free 1:1 all-purpose baking flour, such as this mix from Bob's Red Mill.
Please note: using flour alternatives like almond flour or coconut flour will not work as it's not a 1:1 substitution.
How do I store vegan almond cookies?
Baked almond cookies can be stored in a closed container at room temperature for 1-2 days, in the fridge for 2-4 days, or in the freezer for up to 1 month.
It's best to store them between sheets of parchment paper so they do not stick together.
I can't wait for you to try these sweet & chewy Vegan Almond Croissant Cookies! They make the perfect addition to your Christmas cookie box, Easter celebrations, or to enjoy when you're craving a little something special. Enjoy!
-TSG
More vegan cookie recipes you will love:
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Vegan Almond Croissant Cookies
Ingredients
Frangipane Filling:
- ½ cup blanched almond flour
- ¼ cup cane sugar
- 1.5 Tablespoons melted vegan butter
- 1 Tablespoon oat milk
- ½ teaspoon almond extract
Almond Cookie Dough:
- ½ cup vegan butter softened
- ½ cup cane sugar
- 6 Tablespoons brown sugar
- 1 flax egg (1 Tablespoon/ 8 grams ground flaxseed mixed with 3 Tablespoons water, left to sit 5 minutes)
- 1 teaspoon almond extract
- 1 ½ cups + 2 Tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼-1/3 cup sliced almonds
- 2 Tablespoons powdered sugar optional, for dusting on cookies
Instructions
Make the frangipane
- Start by making the frangipane filling. Add the almond flour, sugar, melted vegan butter, oat milk, and almond extract to a large bowl and mix together until smooth.
- Cover the bowl with plastic wrap and place it in the fridge to set while you make the almond cookie dough.
Make the cookie dough:
- Before starting, make the flax egg by mixing together the ground flaxseed and water. Set aside until thickened, about 5 minutes.
- Add the room temperature vegan butter, white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
- Next, add the flax egg and almond extract to the bowl and mix together for about 30 seconds.
- Add in the all-purpose flour, baking powder, baking soda, and salt. Make sure to add the flour first and then add the other ingredients on top. Mix everything together until a thick cookie dough forms. The dough will start off crumbly, so keep mixing it until soft.
Assemble the cookies:
- Remove the frangipane from the fridge and set beside the cookie dough. Then, layer a baking tray with parchment paper and set aside.
- Use a 2 Tablespoon cookie dough to scoop out 12 evenly sized cookie dough balls.
- Flatten each cookie dough ball into a disc and place 1 teaspoon of the chilled almond frangipane in the center of each cookie.
- Fold the edges of the dough over the filling, pinching and sealing the edges completely. Then, roll them into balls between your palms.
- Add the cookie dough balls to the parchment-lined baking tray so that they are spaced about 2 inches apart.
- Next, top each cookie dough ball with an additional 1 teaspoon of the frangipane filling. Then, press sliced almonds on top of the frangipane. Start with ¼ cup sliced almonds and add more if desired.
- Add the tray of cookies to the fridge to chill for about 15 minutes and preheat the oven to 350F.
Bake the cookies:
- Remove the tray of cookies from the fridge, add them to the oven, and bake for 13-15 minutes. It's important to not overbake the cookies for an ideal chewy texture, so do not bake any longer.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. If needed use a spoon to push the edges of the cookies into a rounder shape or swirl them inside a round biscuit cutter while they are still warm. Then, move the cookies to a wire rack to continue cooling.
- Once cooled, dust the cookies with powdered sugar and enjoy!
Notes
- Please see the blog post for more recipe tips & substitution ideas.
- Baked almond cookies can be stored in a closed container at room temperature for 1-2 days, in the fridge for 2-4 days, or in the freezer for up to 1 month.
- It's best to store cookies between sheets of parchment paper so they do not stick together.
Erika says
These are amazing! The recipe is easy to follow and they were a huge hit.
Megan says
So happy you loved them!!
Radmila Dolokhanova says
Have you tried these with GF flour by chance?
Megan says
I haven't- but most of my cookie recipes should work with it as long as it's the ones meant to be substituted 1:1 for all-purpose flour.