Want more melt-in-your-mouth vegan cookies? Try my Lemon Crinkle Cookies, Vegan Lofthouse Cookies, and Raspberry Almond Vegan Thumbprint Cookies. When vegan almond croissants and buttery soft cookies get together, you end up with these decadent Vegan Almond Croissant Cookies. These cookies have been going viral on social media thanks to creator, baker, and blogger, Ryan Nordheimer. To make them, a simple almond-flavored cookie dough is stuffed with a soft and buttery almond filling. The cookies are decorated with sliced almonds and a dusting of powdered sugar for that classic almond croissant look. I created a recipe quite similar but without the use of dairy or eggs. The result? The most amazing cookies I’ve ever tasted.
Why I’m in love with these almond croissant cookies
Rich and decadent – These are some truly fancy cookies that taste rich and decadent, even though they don’t have many complicated steps or ingredients. Easier to make than croissants – Craving a vegan croissant but not the work that comes with making them? These vegan almond croissant cookies are the perfect alternative!
How to make them
Find the complete recipe with measurements in the recipe card below. Add the vegan almond frangipane ingredients to a food processor and process until it’s creamy and smooth. Place it in the fridge until it’s time to stuff the cookies. The viral almond croissant cookie recipe uses rum in the frangipane to compliment the almond flavor. If that sounds good to you, make the almond filling with 1 1/2 teaspoons of dark rum and 1/2 teaspoon of almond extract instead. Next, cream the softened vegan butter and sugar in the bowl of a stand mixer until smooth. Gently mix in the vegan yogurt and almond extract. To finish, mix in the flour, cornstarch, baking soda, and salt until just combined. Scoop out about 3 tablespoons worth of cookie dough from the bowl and flatten it with your hands. Add a small scoop of the almond filling to the center of the flattened cookie dough, then fold the dough over top and form it into a ball. Repeat until you run out of cookie dough/almond filling. Place the stuffed cookie dough balls onto a prepared baking sheet and push a few sliced almonds on top of each one. Chill the cookie dough before baking: This will prevent the cookies from spreading too much in the oven! You can skip this skep if you’re in a rush, but I don’t recommend it. You might end up with flat cookies. Bake the cookies until they’re just barely golden brown around the edges. Set them aside to cool before dusting them with powdered sugar. Enjoy!
Frequently asked questions
