Almond Croissant Cookies

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a stack of almond shaped croissant cookies with toasted sliced almonds on top and a dust of powdered sugar

5 from 17 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-croissant-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 228.2kcal

Author: Carine Claudepierre

Ingredients

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)

US Customary - Metric

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.

Nutrition