Vegan Almond Croissant Cookie Bars Recipe
If you’re dreaming of the irresistible taste of a classic French almond croissant—those layers, that toasted aroma—but want something easier and 100% plant-based, you absolutely have to meet Vegan Almond Croissant Cookie Bars. These beauties bring everything we love about almond croissants (the nutty, buttery richness, that tender crumb, the hint of sweetness), all tucked into golden, chewy cookie bars. With simple prep and wholesome ingredients, this vegan twist on a bakery-favorite is about to become your most-requested treat for brunches, bake sales, or cozy coffee breaks at home.
Ingredients You’ll Need
The best part about these Vegan Almond Croissant Cookie Bars is that you don’t need anything fancy—just a handful of thoughtfully chosen pantry staples. Every component has a role to play, from structure to flavor, so don’t skip a thing! Here’s what brings this irresistible recipe together:
- Almond flour: Adds nutty flavor and a tender, almost pastry-like texture that mimics croissant dough in cookie form.
- All-purpose flour: Balances the density of almond flour, giving your bars the right structure and crumb.
- Baking powder: Just the right lift for soft, light cookie bars that aren’t overly cakey.
- Salt: Brightens up all the flavors and makes the almond notes shine.
- Coconut oil (solid): For that buttery mouthfeel, but completely dairy-free—make sure it’s not melted!
- Maple syrup: Naturally sweetens and keeps the crumb moist with subtle caramel notes. Agave or date syrup work in a pinch!
- Vanilla extract: Lays down a luscious, aromatic background for the almond to pop.
- Almond extract: The real secret to unlocking that true French bakery aroma; a little goes a long way.
- Sliced almonds: Toasty crunch on top for texture and visual appeal—don’t skip these!
- Almond paste (crumbled): The heart of the filling, delivering sweet, rich almond flavor in every bite.
- Almond milk: Helps the top layer brown and bind; choose unsweetened for balance.
- Powdered sugar (optional): For that dusted, pâtisserie look—totally optional but always delightful.
How to Make Vegan Almond Croissant Cookie Bars
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F and lining an 8×8-inch baking pan with parchment paper. This extra step guarantees easy removal and picture-perfect bars. A snug parchment sling makes all the difference for neat, bakery-style slices every time!
Step 2: Whisk Your Dry Ingredients
In a large mixing bowl, add your almond flour, all-purpose flour, baking powder, and salt. Give it all a whisk until everything’s evenly combined. This not only prevents lumps, but ensures every bite is balanced and just the right bite of soft and chewy.
Step 3: Mix in the Wet Ingredients
Add the solid (not melted!) coconut oil, maple syrup, vanilla extract, and almond extract straight into the bowl. Use a sturdy spoon or your clean hands to bring the mixture together. You’re aiming for a soft, cohesive dough that smells absolutely dreamy at this stage—you’ll know you’re on the right track when you’re tempted to taste-test before baking!
Step 4: Assemble the Base Layer
Press about two-thirds of your dough evenly into the bottom of the prepared pan, reaching all the corners. This will be the tender, golden crust that holds everything together. If you have time, pop the pan in the fridge for 15 minutes to chill the dough—it gives an extra-flaky texture reminiscent of a croissant’s crumb.
Step 5: Add Almond Paste and Almonds
Crumble the almond paste evenly across the base—don’t worry about getting it perfect, little pockets of almond goodness are part of the charm. Next, shower the sliced almonds all over for crunch and that signature bakery look.
Step 6: Top and Finish
Dot the remaining dough in small spoonfuls over the almond covered layer. There’s no need to create a seamless top; those peeks of almond and filling are gorgeous! Gently press down, then brush the top with almond milk. This helps everything meld together and gives a bit of golden color.
Step 7: Bake and Cool
Slide the pan into your preheated oven, and bake for 25 to 30 minutes until the edges are golden and the top is beautifully set. Let the bars cool completely in the pan; this patience is key for perfect slicing. Once cooled, lift out with the parchment and cut into squares. Dust the tops with powdered sugar if you’re craving that classic patisserie finish!
How to Serve Vegan Almond Croissant Cookie Bars
Garnishes
For extra flair, sprinkle your cooled bars with a snowy layer of powdered sugar. A scattering of more sliced almonds adds rustic charm and crunch. A drizzle of melted vegan white chocolate or a hint of lemon zest can also brighten things up—customize for your mood or the season!
Side Dishes
These Vegan Almond Croissant Cookie Bars are happy solo, but even better with a creamy oat latte, a scoop of vegan vanilla ice cream, or fresh berries. They’re also lovely on a brunch platter alongside seasonal fruit and other pastries, creating a vegan spread to truly impress.
Creative Ways to Present
For a breakfast meeting, cut the bars into classy rectangles and wrap individually in parchment for a grab-and-go treat. Layer them in a cake stand with other cookies for a chic dessert buffet. Or, go high tea style: serve alongside mini teacups and a fruit compote, letting the almond aroma drift across your table.
Make Ahead and Storage
Storing Leftovers
Store Vegan Almond Croissant Cookie Bars in an airtight container at room temperature for up to 3 days. If you plan to enjoy them over a longer stretch, pop them in the fridge—they’ll keep fresh and chewy for up to a week, ready to grab whenever sweet cravings hit.
Freezing
Freezing these cookie bars is a total lifesaver. Arrange cooled, cut bars in a single layer in a freezer-safe container, separating layers with parchment. They’ll keep their lovely flavor and texture for up to two months. Thaw at room temperature, and you’re back to bliss in no time!
Reheating
If you love that just-baked warmth, simply pop a Vegan Almond Croissant Cookie Bar in the microwave for 10–15 seconds, or heat in a low oven for a few minutes. This brings back that soft, fragrant center—the next best thing to pulling them fresh from the oven.
FAQs
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend. Just make sure it’s a 1:1 substitute for best results. The texture may be a bit more delicate, but all that almond flavor comes through beautifully.
What’s the best way to cut the bars cleanly?
Let your Vegan Almond Croissant Cookie Bars cool completely before slicing. Use a sharp knife and wipe it between cuts for extra tidy lines. A gentle sawing motion works best to avoid crumbling the edges.
Is there a substitute for almond paste?
If you can’t find almond paste, you can make a quick stand-in by blending equal parts almond flour and powdered sugar with just enough almond milk to create a thick, spreadable paste. The flavor is stunningly close!
Can I use a different sweetener than maple syrup?
You can swap in agave nectar or date syrup for maple syrup in these Vegan Almond Croissant Cookie Bars. Each sweetener will bring its own unique twist, so feel free to use what tastes best to you.
Why does the coconut oil need to be solid?
Solid coconut oil helps mimic that flaky pastry texture and makes the dough easier to handle. If your coconut oil is too soft, just chill it for a bit, then measure and use as directed.
Final Thoughts
There’s something downright special about baking a treat that tastes like a trip to Paris, but fits right in with your plant-based lifestyle. These Vegan Almond Croissant Cookie Bars are here to make every coffee break or brunch sweeter, simpler, and oh-so-delicious. Give them a try, share with friends, and prepare to fall in love with your new favorite vegan bake!
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Vegan Almond Croissant Cookie Bars Recipe
- Total Time: 45 minutes
- Yield: 9 bars 1x
- Diet: Vegan
Description
Indulge in the deliciousness of these Vegan Almond Croissant Cookie Bars that are a delightful blend of almond flavors and textures in every bite. These bars are perfect for a sweet treat or a lovely dessert to share with friends and family.
Ingredients
For the Dough:
- 1 1/4 cups almond flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil (solid, not melted)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Additional Ingredients:
- 1/2 cup sliced almonds
- 1/4 cup almond paste (crumbled)
- 2 tablespoons almond milk
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- Add Wet Ingredients: Mix in the solid coconut oil, maple syrup, vanilla extract, and almond extract until a soft dough forms.
- Assemble: Press two-thirds of the dough into the bottom of the pan. Crumble almond paste over the dough, sprinkle with sliced almonds, then top with remaining dough. Press down lightly.
- Bake: Brush with almond milk and bake for 25–30 minutes until golden. Cool, slice, and dust with powdered sugar.
Notes
- Chill the dough for 15 minutes for a flakier texture.
- Substitute maple syrup with agave or date syrup if desired.
- Store bars at room temperature for up to 3 days or in the fridge for a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
