Almond Croissant Cookies - with eggless options included

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Almond Croissant Cookies 🥐🍪

All the indulgence of an almond croissant, in cookie form.

If you love the rich, nutty flavour of an almond croissant but want something a little more fun (and a lot less flaky mess), these Almond Croissant Cookies are about to become your new favourite bake. They are  buttery, soft in the middle, lightly crisp at the edges, and packed with ground almonds and vanilla for that unmistakable patisserie vibe.

Perfect with a coffee, for gifting, or just because—these cookies feel fancy without being fussy.


Ingredients:  

  • 250g butter, melted 

  • 150g light brown sugar

  • 170g sugar

  • 1 egg + 1 egg yolk

  • 1 tbsp vanilla

  • 125g self-raising flour

  • 185g plain flour

  • 100g ground almonds

  • 100g flaked almonds

  • Icing sugar, to decorate



Instructions:

  1. Mix the wet ingredients
    In a large bowl, whisk together the melted butter, light brown sugar, and caster sugar until smooth and glossy. Add the egg, egg yolk, and vanilla, and whisk again until fully combined.

  2. Add the dry ingredients
    Fold in the self-raising flour, plain flour, and ground almonds. Mix just until you have a soft, slightly thick dough—don’t overwork it.

  3. Chill the dough
    Cover the bowl and chill the dough for 30–45 minutes. This helps the cookies hold their shape and improves flavour.

  4. Preheat & prep
    Preheat your oven to 170°C (fan) and line two baking trays with parchment paper.

  5. Shape & top
    Scoop or roll the dough into balls (around 60–70g each for bakery-style cookies) and space them well apart. Gently press flaked almonds onto the tops.

  6. Bake
    Bake for 12–15 minutes, until the edges are just set and the centres are still pale and soft. They’ll firm up as they cool—trust the process!

  7. Finish with flair
    Once cooled, dust generously with icing sugar for that classic almond croissant look.


Tips for Perfect Almond Croissant Cookies

  • Under-bake slightly for a soft, luxurious centre.

  • Use high-quality ingredients—it really makes a difference here.

  • For extra indulgence, serve warm with a spoon of crème fraîche or vanilla ice cream.

  • These cookies keep well for 3–4 days in an airtight container (if they last that long).


Eggless Almond Croissant Cookies Substitutes:

Option 1: Yogurt + Milk (Best Texture)

  • 90g full-fat Greek yogurt (or thick plain yogurt)

  • 1 tbsp milk (dairy or almond milk)

This keeps the cookies soft, rich, and slightly chewy—very close to the original.

Option 2: Condensed Milk (Richer & Sweeter)

  • 80g sweetened condensed milk

  • Reduce sugar by 30g

This gives a more indulgent, dessert-style cookie with extra caramel notes.

Option 3: Cornflour Slurry (Neutral Option)

  • 2 tbsp cornflour

  • 3 tbsp milk

Good for structure, slightly less richness, but still delicious.

How to Make Them Eggless

  1. Follow the recipe exactly as written.

  2. Replace the egg + egg yolk with one egg substitute option above.

  3. Mix the substitute in with the melted butter, sugars, and vanilla paste.

  4. Chill, bake, and finish as usual.


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