Description
Enjoy the irresistible taste of Vegan Almond Croissant Cookies, featuring a rich frangipane filling and a delightful almond crunch. Perfect for any occasion!
Ingredients
Scale
- 2 cups blanched almond flour
- 3/4 cup cane sugar
- 1/2 cup vegan butter, melted
- 1/4 cup vegan butter, softened
- 1/2 cup oat milk
- 1 tsp almond extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sliced almonds
- 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
Instructions
- Make the frangipane by mixing almond flour, cane sugar, melted vegan butter, oat milk, and almond extract until smooth. Chill.
- Create a flax egg by combining ground flaxseed and water; let it thicken.
- Cream together softened vegan butter and sugars until fluffy.
- Add the flax egg and almond extract to the creamed mixture; mix well.
- Combine dry ingredients with the wet mixture until a thick dough forms.
- Scoop dough, flatten, add frangipane, and shape into balls.
- Chill dough balls, top with frangipane and sliced almonds.
- Bake in preheated oven at 350°F for 13-15 minutes until golden and chewy.
- Cool, reshape if needed, and dust with powdered sugar before serving.
Notes
Store cookies in an airtight container for up to 3 days at room temperature.
Chill dough for best results to prevent excessive spreading during baking.
Cookies can be frozen for up to 3 months; just reheat before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg