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Vegan Almond Croissant Cookie Bars

Irresistibly Chewy Vegan Almond Croissant Cookie Bars

These Vegan Almond Croissant Cookie Bars beautifully blend pastry goodness into a chewy treat, featuring a gooey frangipane filling and topped with almonds.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 bars
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Almond Flour Substitute with blanched almond meal if needed.
  • 1 cup Granulated Sugar Swap for brown sugar to deepen the flavor.
  • 1/2 cup Vegan Butter Melted and cooled is best.
  • 1/4 cup Dairy-Free Milk Adjust as needed for dough consistency.
  • 1 cup All-Purpose Flour A gluten-free blend works as a suitable alternative.
  • 1 teaspoon Baking Powder Ensures the bars are light and airy.
For the Frangipane Filling
  • 1 teaspoon Almond Extract Optional but enhances flavor.
For Topping
  • 1/2 cup Sliced Almonds Adjust based on your preference.

Equipment

  • 8x8 inch baking pan
  • mixing bowls
  • spatula
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (350°F) and line an 8x8-inch baking pan with parchment paper.
  2. In a medium bowl, combine almond flour, granulated sugar, melted vegan butter, dairy-free milk, and optional almond extract. Blend until smooth and refrigerate.
  3. In a larger bowl, mix melted vegan butter, sugar, dairy-free milk, and almond extract. Gradually incorporate all-purpose flour, almond flour, and baking powder.
  4. Take half of the cookie dough and press it evenly into the prepared baking pan.
  5. Spread the chilled frangipane filling evenly over the cookie base.
  6. Flatten the remaining dough into discs and place them over the frangipane filling. Sprinkle sliced almonds on top.
  7. Bake for 30-35 minutes until golden-brown.
  8. Allow to cool completely for at least 1 hour before slicing.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 150mgPotassium: 80mgFiber: 2gSugar: 10gCalcium: 2mgIron: 6mg

Notes

For best results, consider weighing flour in grams for accuracy and refrigerate the dough if it feels too runny.

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