4 Ingredient Almond Croissant Cookies (No Wheat Flour, Eggs or Refined Sugar)
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These croissant cookies taste like almond croissants in cookie form. The cookies need just 4 ingredients and don’t require any wheat flour, eggs, or refined sugar. The cookies store well and can be made ahead of time.
These cookies are inspired by the viral almond croissant cookies. They are soft and buttery and taste like the fragipane filling in almond croissants. You can leave the cookies plain or also add sliced almonds and powdered sweetener on top to make them look more like almond croissants.
Ingredients
- Almond flour
- Almond extract
- Butter
- Maple syrup
Almond flour: Make sure to use superfine almond flour which melts into the dough better, creating a tender crumb for these cookies. If you use regular almond flour the cookies will turn out gritty.
Almond extract: Almond extract is added to give the cookies their distinct almond flavor and scent. You can leave out the almond extract but the almond flavor will be more mild and the cookies won’t taste as much like almond croissants.
Butter: Unsalted butter is used to make a tender, soft buttery dough.
Maple syrup: The cookies are sweetened with maple syrup. Maple syrup also acts as a binding agent.
How to Make Almond Croissant Cookies
- Add almond flour, almond extract, melted butter and maple syrup to a bowl and mix until a soft dough forms. Let the dough sit for a few minutes, allowing the almond flour to hydrate.
- Use a 1.5 tbsp cookie scoop to scoop the dough.
- Roll each dough portion into a smooth log, about 3 inches long. Then bend the ends to form a crescent/croissant shape.
- If desired, you can dip the tops of the cookies in roughly chopped sliced almonds. This is optional but it does add decoration and texture and makes the cookies look more like almond croissants.
- Bake the cookies until lightly golden and set around the edges.
- Allow the cookies to cool fully before removing them from the baking sheet. If desired, you can dust the tops with powdered sugar (or powdered sugar alternative if you don’t want to use refined sugar). The powdered sugar is optional and you can leave it off to keep the cookies healthier, but it does help make them look nicer.
Expert Tips
- You can make these cookies into flat round cookies instead of croissant-shaped to save time.
- The cookies are lightly sweet. If you prefer sweeter cookies, then I recommend dusting with powdered sugar or powdered sweetener.
- You don’t have to add almond extract, but adding it does give the cookies a distinct almond flavor like almond croissants.
- Make sure you allow the cookies to fully cool and set before removing them from the baking pan. If you remove them before they cool, they are not yet fully set and can break apart or crumble.
More Almond Recipes
4 Ingredient Almond Croissant Cookies
These soft, buttery almond croissant cookies come together with just almond flour, extract, butter, and maple syrup—no eggs, no mixer, and no chilling. Just 4 simple ingredients. The cookies can be made ahead of time for gifting or for an event.
Ingredients
- 2 1/2 cups (261g) superfine blanched almond flour
- 8 tbsp (113g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) maple syrup
- 1/2 tsp almond extract
Instructions
- Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper.
- Add the almond flour, melted butter, syrup and extract to a bowl and mix until a soft dough forms. It should feel slightly sticky and hold its shape when pressed. Let it sit for 2–3 minutes so the almond flour can hydrate.
- Use a 1.5 tbsp cookie scoop to scoop the dough and roll it between your palms into a smooth log, about 3 inches long and 1/2 inch thick. Bend the ends slightly to form a crescent/croissant shape. Repeat with remaining dough.
- If decorating with optional sliced almonds, add 3 tbsp (21 grams) of roughly chopped sliced almonds to a small bowl. Gently press the surface of the cookies into the almonds. You may need to help press some of the almonds on.
- Place the cookies onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake the cookies for about 20 minutes, until they are lightly golden and the cookies look set around the edges.
- Let them cool completely on the pan—they’re very delicate while warm, but they firm up as they cool. Once fully cooled, you can remove the cookies and serve. If desired, you can dust the tops with powdered sugar or powdered sugar alternative to make them look like mini almond croissants before serving. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.
Notes
- Make sure to use superfine almond flour and not regular almond flour. Regular almond flour will make the cookies gritty.
- Adding the chopped sliced almonds is optional and is mostly for decoration. If you are using, make sure you are using sliced almonds, roughly chopped to the size of crumbs. Chopping regular whole almonds will make the almond topping too hard and difficult to eat.
- Estimated nutrition does not include optional powdered sugar dusting or optional chopped sliced almonds.
- Adapted from Conscious Plant Kitchen.
Serving: 1cookie, Calories: 176kcal, Carbohydrates: 7g, Protein: 4g, Fat: 15g, Saturated Fat: 4g, Sodium: 1mg, Fiber: 2g, Sugar: 5g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
These look and sound delicious. I’m going to make them x
Thank you! Let us know how you like these!
I can’t tolerate almonds so I could use pecans or pistachios instead right! Thank you, Joanne
If you’re just using them for a topping it should work! We haven’t tested this recipe with another flour besides almond flour.
This is an old Algerian recipe.
Yes, very similar!
Could ghee be used instead of butter in this recipe? My diet allows ghee but not butter.
Thank you
Hello! Sorry, we haven’t tested this recipe with ghee so we’re not sure if the results would be the same.
I tried lots of your recipes and they always come out great. I’d like to use this as the crust for some raspberry cheesecake bars. Any recommendations for how long to bake if pressed into an 9″ square pan.
Thank you! We haven’t tried that with this recipe so we’re not sure what adjustments would need to be made. Let us know how that works if you do try it!
I can’t eat almond flour. Can I use coconut flour??
Sorry, we haven’t tested this recipe with coconut flour so we’re not sure if that would work the same!
Can you sub honey for maple syrup?
Sorry, we haven’t tested this recipe with honey so we’re not sure if that would work the same!
Easy and delicious
Thank you!