Description
These Vegan Almond Croissant Cookie Bars combine the flaky, nutty essence of a classic almond croissant into a convenient, delicious bar form. Perfectly tender and sweet with a glossy almond-flavored glaze and crunchy sliced almonds on top, these bars make an excellent treat for any time of day.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/4 cup almond milk (or any non-dairy milk)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds (for topping)
Glaze
- 1/4 cup powdered sugar
- 1 tablespoon almond milk
- 1/4 teaspoon almond extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Stir them together until evenly mixed.
- Add Wet Ingredients: Pour the melted coconut oil, almond milk, vanilla extract, and almond extract into the dry ingredient mixture. Mix thoroughly until a dough forms and all ingredients are fully incorporated.
- Press Dough Into Pan: Transfer the dough to the prepared pan. Use a spatula to evenly press and smooth the dough flat for uniform baking.
- Add Topping: Sprinkle the sliced almonds evenly over the surface of the dough to add a delightful crunch and almond flavor.
- Bake: Place the pan in the oven and bake for 20-25 minutes, or until the bars turn a golden brown color and a toothpick inserted into the center comes out clean.
- Prepare Glaze: While the bars are baking, whisk together the powdered sugar, almond milk, and almond extract in a small bowl until smooth and pourable.
- Cool and Glaze: When baking is complete, allow the bars to cool in the pan for 10-15 minutes. Then drizzle the almond glaze evenly over the top.
- Final Cooling and Serving: Let the bars cool completely to set the glaze before slicing into 12 servings and enjoying.
Notes
- You can substitute coconut oil with vegan butter for a slightly different texture and flavor.
- Any non-dairy milk such as oat or soy milk can be used instead of almond milk.
- Ensure the coconut oil is fully melted but not hot to avoid cooking the dough prematurely.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra almond boost, try adding 1/4 cup almond butter to the dough mixture.
