Vegan Almond Croissant Cookies
These Almond Croissant Cookies are made with a sweet almond cookie dough, creamy frangipane filling, & toasted almonds on top!
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Servings: 10 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.
Nutrition
Serving: 1large cookie | Calories: 375kcal | Carbohydrates: 55g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 194mg | Potassium: 80mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!