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.

Almond Croissant Cookies

DIETARY: VEG, DF

ALLERGENS: Nuts, Wheat, Eggs

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 16

PREP: 20 mins

COOK: 18-20 mins

INGREDIENTS:

½ cup (125ml) coconut oil, melted 

¾ cup (120g) coconut sugar 

1 egg 

1 tsp (5ml) vanilla extract 

1 cup (160g) wholemeal spelt flour 

¾ cup (75g) almond meal 

½ tsp (2g) baking powder 

¼ tsp (1g) baking soda 

Pinch of sea salt 

80g flaked almonds 

METHOD:

1. Preheat oven to 180°C and line a baking tray with baking paper.  

2. In a large bowl, combine coconut oil with coconut sugar, egg and vanilla and whisk until smooth. 

3. Add flour, almond meal, baking powder, baking soda and salt and mix to combine. 

4. Roll approx. ¼ of dough into a ball, then roll into almond flakes. Continue with rest of dough. 

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. 

6. Allow to cool completely, the cookies will crisp up when cold. 

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.

TIPS:

• 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. 

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