Almond Croissant Cookies
Introducing a delightful twist on the classic almond croissant – my Almond Croissant Cookies! Crafted with wholesome ingredients like wholemeal spelt flour, nutrient-rich almond meal, and heart-healthy coconut oil, these cookies are not just a treat for your taste buds, but also for your well-being. Sweetened with natural coconut sugar, they offer a satisfying crunch with every bite. Perfect for the whole family to enjoy, these cookies are bound to become a beloved favourite in your household.
DIETARY: VEG, DF
ALLERGENS: Nuts, Wheat, Eggs
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 16
PREP: 20 mins
COOK: 18-20 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 125ml coconut oil, melted | |
| 120g coconut sugar | |
| 1 egg | |
| 1 tsp vanilla extract | |
| 160ml wholemeal spelt flour | |
| 75g almond meal | |
| 0.5 tsp baking powder | |
| 0.25 tsp baking soda | |
| Pinch of sea salt | |
| 80g flaked almonds |
Directions
1.
Preheat oven to 180°C and line a baking tray with baking paper.
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2.
In a large bowl, combine coconut oil with coconut sugar, egg and vanilla and whisk until smooth.
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3.
Add flour, almond meal, baking powder, baking soda and salt and mix to combine.
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4.
Roll approx. ¼ of dough into a ball, then roll into almond flakes. Continue with rest of dough.
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5.
Place cookie balls on a lined baking tray, flatten down with your hands or a fork and bake in the oven for 18-20 mins or until golden brown.
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6.
Allow to cool completely, the cookies will crisp up when cold.
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Notes
STORING LEFTOVERS: Store in an airtight container in a cool spot for 5 days or in the fridge for up to 10 days or freeze for up to 4 months.
Allergies: For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour blend of choice. For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
Additional boosters: Add 1 tbsp of chia seeds to the dough.
Easy ingredient swaps: Swap coconut oil for unsalted butter.
