These almond croissant cookies give you soft, bakery-style almond flavor with simple, wholesome ingredients and just a few minutes of prep.
For more easy almond treats, try our Italian almond cookies, lemon almond cookies, or vegan amaretti.
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Why you’ll love our almond croissant cookies!
These almond croissant cookies have the soft, slightly moist center of almond pastry, with golden edges and crunchy sliced almonds on top. They’re rich and almondy, but surprisingly simple to make.
Instead of a traditional cookie dough, they’re made mostly with almond flour, plus an egg, a little butter, and maple syrup or honey. 🍯 That keeps the ingredient list short while giving you a satisfying cookie with naturally occurring protein and fiber from the almonds.
Louise and I especially love the texture: soft and tender straight from the oven, and just as good the next day. A little almond and vanilla extract gives them that unmistakable bakery-style flavor without needing a long list of ingredients.
They’re also naturally gluten-free and lightly sweetened, making them a lovely option when you want something sweet made with simple, wholesome ingredients. ❤️
P.S: If you enjoy simple homemade cookies, you might also like our almond butter chocolate chip cookies, crunchy biscotti, or easy wine cookies.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Almond flour: finely ground blanched almond flour gives these gluten-free almond cookies their soft, moist texture. Almond meal works too, but the cookies will be darker and slightly coarser.
- Baking powder: gives the cookies a little lift so they stay tender rather than dense. Use a gluten-free baking powder if needed.
- Salt: a small amount balances the sweetness and brings out the almond flavor. Fine sea salt or kosher salt both work.
- Egg: binds the dough and helps create soft almond cookies that hold together well. A flax egg may work, although we haven’t tested it.
- Maple syrup: gently sweetens the dough while adding moisture. Honey is an excellent substitute and gives a slightly different flavor.
- Unsalted butter: adds richness and helps the edges turn golden. Use dairy or non-dairy butter; melted coconut oil should also work but can add coconut flavor.
- Almond extract: gives these almond flour cookies their distinctive bakery-style aroma. Reduce or omit it for a milder almond flavor.
- Vanilla extract: rounds out the almond extract and adds warmth. Vanilla paste is a good substitute.
- Sliced almonds: add crunch and toast beautifully in the oven. Substitute slivered almonds or chopped almonds.
How to Make Almond Croissant Cookies
Step 1. Make the dough
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, and salt.
Add the egg, maple syrup, melted butter, almond extract, and vanilla. Stir until you have a soft, slightly sticky dough.
Let the dough rest for 5 to 10 minutes so the almond flour can absorb some of the moisture.
2. Shape the cookies
Spread the sliced almonds on a small plate.
Scoop out about 2 tablespoons of dough per cookie and gently roll it between your palms to form a ball. The dough will be soft and slightly sticky.
Place the ball onto the sliced almonds and gently press it down into a thick disc. This shapes the cookie while pressing the almonds firmly into the top.
Place it almond-side up on the prepared baking sheet, then repeat with the remaining dough.
Step 3. Bake until golden
Bake for 10 to 12 minutes, or until the sliced almonds are lightly golden.
The centers should still look a little soft. This is what gives these bakery-style almond cookies their tender, moist texture.
Cool on the baking sheet for 10 to 15 minutes to firm up, then transfer to a wire rack. Dust with powdered sugar, if desired.
Tips
- Use finely ground almond flour: It gives the cookies a softer, smoother texture. Coarse almond meal can make them grainier and more fragile.
- Let the dough rest: Give it 5 to 10 minutes after mixing. The almond flour absorbs moisture as it sits, making the soft dough easier to handle.
- Expect a soft dough: It should be soft and slightly sticky. Don’t add extra almond flour just because it doesn’t feel like traditional cookie dough.
- Use about 2 tablespoons per cookie: This gives you thick cookies with soft, moist centers rather than thin, dry ones.
- Shape with your hands: Gently rolling the dough between your palms is easier than trying to portion and shape it on the baking sheet.
- Press into the almonds: Put the sliced almonds on a plate, then press each dough ball into them while flattening it into a thick disc. The almonds stick much better this way.
- Use both extracts: ½ teaspoon almond extract + ½ teaspoon vanilla gives you plenty of almond-croissant flavor without making the almond extract overpowering.
- Don’t overbake: Take the cookies out when the edges are lightly golden but the centers are still soft. Almond flour can go from moist to dry quickly.
- Let them cool on the pan: They’re delicate straight from the oven. Give them 10 to 15 minutes to firm up before transferring them.
- They’re excellent the next day: The soft, slightly moist texture holds up particularly well overnight, so these are a good cookie to make ahead.
Frequently Asked Questions
Yes. Use the same amount of honey. It will give the cookies a slightly different sweetness and flavor, but both work well.
That’s normal. Almond flour creates a much softer dough than wheat flour. Let it rest for 5 to 10 minutes before shaping so it has time to absorb some of the moisture.
Yes. The cookies will still taste almondy from the almond flour and sliced almonds, but the extract gives them that distinctive frangipane cookie flavor. You can add a little extra vanilla instead.
Yes, although the cookies will have a darker color and slightly coarser texture. Finely ground blanched almond flour gives the softest result.
Look for lightly golden almonds on top, but don’t wait for the cookies to brown much. Bake for 11 to 13 minutes and avoid going beyond 13 minutes, as they can dry out quickly.
The centers should still feel soft when they come out of the oven. They’ll firm up as they cool while staying soft and slightly moist inside.
Yes. Simply replace the regular butter with your favorite non-dairy butter. This makes them an easy option for dairy-free almond cookies without changing the basic method.
Keep them in an airtight container for a few days. They stay wonderfully soft and moist and are especially good the next day. For longer storage, freeze the cookies in an airtight container or freezer bag, then thaw at room temperature before serving.
More Wholesome Baking Ideas
- Date Brownies
- Blueberry Baked Oatmeal with Greek Yogurt
- Banana Oatmeal Muffins
- Almond Flour Blueberry Muffins
- Vegan Apple Cake
- Vegan Carrot Cake
- Healthy Banana Bread
- Oatmeal Date Cookies
If you try this Almond Croissant Cookies Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Almond Croissant Cookies (with Almond Flour + Maple Syrup)
Ingredients
- 2 cups almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¼ cup maple syrup or honey
- 3 tablespoons unsalted butter dairy, non-dairy, or margarine – melted and cooled
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ⅓ cup sliced almonds
Instructions
- Make the dough: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.Whisk 2 cups almond flour, ½ teaspoon baking powder, and ¼ teaspoon salt in a bowl. Add 1 large egg, ¼ cup maple syrup, 3 tablespoons unsalted butter (melted), ½ teaspoon almond extract, and ½ teaspoon vanilla extract. Stir with a spoon into a soft, slightly sticky dough, then let it rest for 5 to 10 minutes.
- Shape the cookies: Put about ⅓ cup sliced almonds on a small plate.Scoop about 2 tablespoons of dough, roll it gently into a ball, then place it on the almonds and press down into a thick disc. This shapes the cookie and helps the almonds stick.Place almond-side up on the baking sheet and repeat.
- Bake: Bake at 350°F (180°C) for 10 to 12 minutes, until the sliced almonds are lightly golden and the centers are still soft.Cool on the baking sheet for 10 to 15 minutes to firm up, then transfer to a wire rack. Dust with powdered sugar, if desired.
Notes
- Almond flour → Almond meal for a darker, slightly coarser texture.
- Baking powder → Gluten-free baking powder.
- Salt → Fine sea salt or kosher salt.
- Maple syrup → Honey.
- Unsalted butter → Non-dairy butter or melted coconut oil.
- Almond extract → Reduce or omit for a milder almond flavor.
- Vanilla extract → Vanilla paste.
- Sliced almonds → Slivered or chopped almonds.
- Use fine almond flour: For softer, smoother cookies.
- Keep it soft: The dough should be slightly sticky; don’t add extra flour.
- Shape by hand: Roll gently between your palms.
- Press into almonds: Flatten each ball directly onto the sliced almonds so they stick.
- Use both extracts if you can: ½ teaspoon each almond and vanilla gives the best flavor.
- Don’t overbake: Remove while the centers are still soft.
- Cool on the pan: Wait 10–15 minutes before moving them.
- Storage: Keep airtight; they stay soft and are especially good the next day.
Nutrition
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