Description
These Vegan Almond Croissant Cookie Bars combine the flaky, buttery flavors of classic almond croissants into an easy-to-make, dairy-free cookie bar. With a tender crumb created from a blend of all-purpose and almond flours, enhanced by vanilla and almond extracts, and topped with crunchy sliced almonds and a sweet almond glaze, these bars offer a delightful treat perfect for any time of day.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Topping
- 1/4 cup sliced almonds (for topping)
Glaze
- 1/4 cup powdered sugar
- 1 tablespoon almond milk
- 1/4 teaspoon almond extract
Instructions
- Preheat and Prepare Pan: 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 of the bars.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt, ensuring an even distribution of the leavening and seasonings.
- Add Wet Ingredients: Pour in the melted coconut oil, almond milk, vanilla extract, and almond extract to the bowl. Stir until the ingredients come together to form a dough.
- Press Dough into Pan: Transfer the dough into the prepared baking pan, using a spatula to press and smooth it out evenly.
- Add Topping: Sprinkle sliced almonds evenly over the surface of the dough for added texture and flavor.
- Bake: Bake in the preheated oven for 20-25 minutes or until the bars turn golden brown and a toothpick inserted into the center comes out clean.
- Prepare Glaze: While the bars are baking, whisk together powdered sugar, almond milk, and almond extract in a small bowl until smooth.
- Cool and Glaze: Once baked, allow the bars to cool in the pan for 10-15 minutes. Drizzle the prepared almond glaze evenly over the bars.
- Final Cooling and Serve: Let the bars cool completely to set the glaze before slicing into 12 pieces and serving.
Notes
- For a richer almond flavor, consider toasting the sliced almonds before sprinkling them on top.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
- Use parchment paper to easily lift the bars out of the pan once cooled.
- Feel free to substitute maple syrup or agave for granulated sugar for a different sweetness profile.
