Almond Croissant Cookies

These Almond Croissant Cookies are easy almond flour cookies made with just a few ingredients that deliver a delicious almond croissant flavor. Plus, these cookies are egg-free, dairy-free, and gluten-free.

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As a French person, I love almond croissants. Almond paste, like the one I used in my Vegan Almond Croissant Pastry, is such a decadent treat, sweet, with a touch of bitterness from almond extract that I adore. But I am also a lazy baker, and I don’t have the energy to bake my almond croissant recipe.

So, instead, I created an easy 4-ingredient almond croissant cookie recipe inspired by my 3-ingredient almond shortbread. My goal when creating this recipe was to create an easy cookie recipe that tastes like the almond filling in a traditional almond croissant.

Inspired by my previous recipes, I increased the amount of plant-based butter, decreased syrup, and added almond extract. I also covered the cookies with sliced almonds that were grilled in the oven, and with a dust of powdered sugar, which reminded me of a classic almond croissant topping.

Finally, as my mum is diabetic and was visiting me on that day, I also tested the recipe using sugar-free sweeteners and can confirm that these are easy to make low-carb as well.

Ingredients and Substitutions

• Ultra-Fine Almond Flour – You can also use almond meal, but the color and texture will be different. The cookies will be darker and a bit gritty.
• Maple Syrup or any liquid sweetener you love, like agave syrup, coconut nectar or sugar-free maple-flavored syrup.
• Almond Extract – This is the key to adding a rich almond flavor to the cookies, which mimics almond croissant paste. You can skip or use vanilla extract if you don’t have this ingredient at home.
• Plant-Based Butter – Add a buttery flavor to the cookies. You can also use coconut oil, but the coconut flavor will be noticeable.
• Sliced Almonds to decorate – This is optional but I like them to mimic a croissant toppings.
• A dust of powdered sugar or sugar-free powdered allulose.

How To Make Almond Croissant Cookies

1. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil the paper with cooking spray. Set aside.
2. In a mixing bowl, add almond flour, maple syrup, melted plant-based butter, and almond extract.

3. Stir with a silicone spatula until the batter comes together into a paste.

4. Oil your hands to grab some of the batter and roll a small cylinder.

5. Place the cylinder of cookie dough on the baking sheet, then bend it to form a crescent shape. Pinch the end of each cookie to mimic a croissant. Sprinkle and lightly press some sliced almonds on top of the cookie.

6. Repeat this process until you shaped all the cookie dough into cookies.
7. The cookies will expand in the oven so leave a thumb space between each cookie.
8. Bake the cookies in the center rack for 13 to 15 minutes at 350°F (180°C) until lightly golden brown.

Serving

Serve these cookies for an afternoon snack with anything tea or coffee, it goes so well with almond patisserie.

• A cup of skinny vanilla latte.
• A cup of coffee
• Vegan latte
• A cup of black or green tea

Frequently Asked Questions

Almond Croissant Cookies

These Almond Croissant Cookies are easy almond flour cookies made with just a few ingredients that deliver a delicious almond paste texture and croissant flavor.

5 from 17 votes

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 cookies

Calories: 228.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 ½ cups Almond Flour - (note 1)
• ▢ ¼ cup Maple Syrup - (note 2)
• ▢ ½ cup Dairy-Free Butter (Unsalted) - melted (note 3)

Optional

• ▢ ½ teaspoon Almond Extract - (note 4)
• ▢ 3 tablespoons Sliced Almonds
• ▢ 1 dust Powdered sugar - (note 5)

Instructions

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease with cooking oil spray. Set aside.
• In a mixing bowl, add almond flour, melted cooled plant-based butter, maple syrup, and almond extract if used. I recommend the extract. It adds a delicious almond flavor like in a bakery-style almond croissant.
• Use a rubber spatula to stir the ingredients together and form a smooth almond paste.
• Divide the dough into 12 equal portions. Roll each portion into a small cylinder of about 1.5 inches (4cm).
• Place each cylinder on the prepared baking sheet, leaving a thumb of space between each, then use your fingertips to bend each cylinder on its extremities and form a crescent shape.
• Press some sliced almonds on top of each.
• Bake the cookies on the center rack of the oven for 13-15 minutes at 350°F (180°C) until golden brown on the edges.
• Cool down at room temperature for 10 minutes on the baking sheet, then cool down on a wire rack for 30 minutes.
• Dust powdered sugar on top before serving to decorate.

Notes

Note 1: Almond meal also works, but the cookies will be darker in color and a bit gritty in texture.

Note 2: You can use sugar-free maple syrup or any liquid sweetener you love, like agave or coconut nectar.

Note 3: Coconut oil and olive oil work, but they add a flavor that I don’t think tastes as good.

Note 4: You can replace it with vanilla extract.

Note 5: Sugar-free powdered allulose or erythritol are great low-carb swaps.

Storage: Store the cookies in an airtight container for 3-4 days in the fridge.

The nutrition panel is with regular maple syrup and powdered sugar.

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Nutrition

Serving: 1cookie | Calories: 228.2kcal | Carbohydrates: 10.2g | Protein: 5.5g | Fat: 19.9g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 4.2g | Trans Fat: 1.3g | Sodium: 58.4mg | Potassium: 35.3mg | Fiber: 2.8g | Sugar: 5g | Vitamin A: 0.02IU | Calcium: 63.3mg | Iron: 1mg | Magnesium: 8.3mg | Phosphorus: 12.5mg | Zinc: 0.1mg