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Flaky Vegan Almond Croissant Cookies: Easy 7-Ingredient Recipe

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These flaky vegan almond croissant cookies are made with just 7 simple ingredients and come together in under 30 minutes. They have a buttery, melt-away texture with layers that peel apart like a croissant, perfect for brunch or dessert.

Ingredients

Scale
  • 1 cup (225g) vegan butter, cold and cubed
  • 1/2 cup (120g) almond paste or marzipan
  • 1/2 cup (100g) organic cane sugar
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (30g) almond flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2–3 tablespoons cold water or plant-based milk (if needed)
  • Sliced almonds for topping (optional)
  • Powdered sugar glaze (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, almond flour, and salt.
  3. Add the cold, cubed vegan butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse sand with some pea-sized butter pieces remaining.
  4. Break the almond paste into small pieces and add it to the bowl along with the sugar and vanilla extract. Use your hands or a fork to incorporate everything. If the dough feels too dry, add cold water one tablespoon at a time until it just holds together when squeezed.
  5. Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1/2 inch thick. Fold it in half like a letter, then pat it down again. Repeat this folding process two more times.
  6. Roll the dough out to about 1/4 inch thickness. Use a sharp knife or bench scraper to cut the dough into rectangles, about 2×3 inches each. Place them on the prepared baking sheet, spacing them about 1 inch apart.
  7. Sprinkle the tops with sliced almonds and a pinch of flaky sea salt. Bake for 12-15 minutes, or until the edges are golden brown and the tops look dry and slightly puffed. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Keep the butter cold for flaky layers. If your kitchen is warm, chill the shaped cookies for 10 minutes before baking. Use a light-colored baking sheet for even browning. The folding step is crucial for the croissant-like texture.

Nutrition

Keywords: vegan cookies, almond croissant cookies, flaky vegan cookies, easy vegan dessert, 7-ingredient recipe, dairy-free cookies, egg-free cookies

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