Description
These Vegan Almond Croissant Cookies are a delightful fusion of flavors, featuring rich almond goodness and delightful textures. Perfect for sharing at any time!
Ingredients
- Blanched Almond Flour
- Cane Sugar
- Vegan Butter
- Oat Milk
- Almond Extract
- Brown Sugar
- Flax Egg
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Sliced Almonds
- Powdered Sugar
Instructions
- Make the frangipane by mixing almond flour, cane sugar, melted vegan butter, oat milk, and almond extract until smooth. Chill in the fridge.
- Prepare the flax egg by mixing ground flaxseed with water and letting it thicken.
- Cream together softened vegan butter, cane sugar, and brown sugar until fluffy.
- Add the flax egg and almond extract, mixing until combined.
- Combine all-purpose flour, baking powder, baking soda, and salt, mixing until a soft dough forms.
- Scoop the dough into balls, flatten them, fill with frangipane, seal, and shape them back into balls.
- Top with frangipane and sliced almonds, then chill on a baking tray.
- Preheat the oven and bake the cookies until golden, about 13-15 minutes.
- Let cool briefly before transferring to a wire rack, then dust with powdered sugar if desired.
Notes
Chill cookies before baking to help maintain shape.
Store cookies in an airtight container for up to 3 days.
Cookies can be frozen for up to 3 months; reheat in the oven before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg