Vegan Almond Croissant Cookies
These Vegan Almond Croissant Cookies seriously taste like an almond croissant in cookie form! The cookies are stuffed with a rich almond filling, topped with sliced almonds and then dusted with powdered sugar.
Servings: 15 cookies
Calories: 375kcal
Ingredients
Almond Filling (Vegan Frangipane)
- 1 cup almond flour
- 1/2 cup granulated sugar
- 2 tablespoons vegan butter softened
- 1/4 cup unsweetened almond milk
- 3 tablespoons all purpose flour
- 1/8 teaspoon salt
- 2 teaspoons almond extract
Cookie Dough
- 1 cup vegan butter softened
- 1 1/2 cups granulated sugar
- 3 tablespoons dairy free yogurt*
- 1 teaspoon almond extract
- 2 3/4 cups all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
The Rest
- 1 cup sliced almonds
- powdered sugar for dusting the cookies
Instructions
- Prepare: Line a large baking sheet with parchment paper, or lightly grease with nonstick spray. Preheat the oven to 350 degrees F.
- Make the almond filling: Add all almond filling ingredients to a food processor and process on high until creamy and smooth, about 2 minutes. Scrape the sides as needed. Do not over process. Refrigerate until ready to use.
- Make the cookie dough: Add the softened vegan butter and sugar to a large bowl. With a stand mixer (paddle attachment) or handheld mixer, mix until creamy and smooth. Now add the yogurt and almond extract and mix until well combined. Add the flour, then sprinkle the cornstarch, baking soda and salt on top of the flour. Mix until just combined.
- Fill and roll the cookies: Using a large cookie scoop (about 3 tablespoons), scoop out a portion of cookie dough. Flatten the dough, then scoop about 1 tablespoon of the almond filling and place in the center of the flattened cookie dough. Bring the dough around the filling and form into a ball. Place on the prepared baking sheet (the cleanest side up) and push several sliced almonds on top of each cookie. Continue until you have formed all the cookies.
- Chill: If you can, chill the cookies on the baking sheet in the refrigerator for 30 minutes. This will prevent them from spreading too much in the oven. If you don't have time, it will still work to bake them immediately.
- Bake: Bake the cookies in the oven for 16-18 minutes, until they are just barely golden on the edges and you don't see any wet dough on top. Let them cool for about 10 minutes on the pan, then transfer to a cooling rack. Dust with powdered sugar and enjoy!
Notes
- Instead of yogurt, you can use applesauce or 1 flax egg (1 tbs ground flaxseeds mixed with 2.5 tablespoons water).
- For gluten free, you can try a quality gluten free flour mix. Don't just use almond flour, it won't work here.
- Instead of cornstarch, you can use tapioca starch or arrowroot.
- The cookies stay fresh for up to 4-5 days in a covered container, or a few more days in the refrigerator. You can also freeze the cookies.
Nutrition
Serving: 1of 15 large cookies | Calories: 375kcal | Carbohydrates: 49g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 250mg | Potassium: 78mg | Fiber: 2g | Sugar: 27g | Vitamin A: 647IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 2mg