Almond Croissant Cookies

Almond Croissant Cookies

We were feeling inspired by @thefoodarrondissement to make these Almond Croissant Cookies and they do not disappoint!

Picture this: A crispy and flakey cookie with a soft and chewy center — sign us up!

This recipes also makes for the perfect snack or served as a part of your morning spread! 


For the cookie dough:

  • 6 tbsp butter, melted
  • 1/4 cup coconut sugar
  • 1 egg
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups almond flour
  • ¾ cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp fine sea salt

For the almond paste:

For topping: 

  • 1 cup almond flakes
  • Powdered sugar


  1. First, make the cookie dough. In a large bowl, add melted butter, coconut sugar, egg, maple syrup, vanilla extract and almond extract. Whisk until smooth. 
  2. Using a spatula or spoon, mix in the almond flour, all purpose flour, baking powder and salt until combined.
  3. Next, make the almond paste. In a small bowl, combine Chunky almond butter, almond extract, vanilla extract and maple syrup. Stir until smooth, then slowly add the almond flour and mix to combine.
  4. Using a spoon, dollop the almond paste ingredients into the cookie dough in separate blobs. Gently swirl the almond paste into the cookie dough, so it is slightly mixed in but not fully combined. You should be able to see streaks of almond paste throughout the cookie dough. 
  5. In a small bowl or plate, add almond flakes.
  6. Roll dough into balls, about 2 tbsp each. Roll each dough ball in the almond flakes, covering the top and sides completely.
  7. Preheat the oven to 350. While the oven is preheating, place cookie dough balls in the fridge to chill for about 10-12 minutes. 
  8. Bake cookies for 15-20 minutes until puffed up and lightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. Dust each cookie with powdered sugar and enjoy!

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