Easy Almond Croissant Cookies (GF Protein Cookies)
Almond Croissant Cookies are a fun confection combining elements of traditional almond croissants in cookie form. This version is gluten free, dairy free, egg free and made with protein powder so you can enjoy a decadent treat while still sticking to your health & fitness goals! These almond cookies are delicious at breakfast with a cup of coffee, as a dessert or simply a quick sweet treat any time of day.
Ingredients
Dry Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- ½ cup unflavored grass fed beef isolate protein powder I don't recommend swapping this but if you're plant based, note the texture might be a bit cakier.
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 stick dairy free butter or regular butter
- ⅓ cup dairy free plain yogurt see post for notes
- ½ cup coconut sugar
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
Toppings
- almond flakes
- powdered monk fruit or powdered icing sugar for dusting
Instructions
- Prepare a sheet pan by lining it with a sheet of parchment paper & preheat the oven to 350 degrees fahrenheit.
- Mix the dry ingredients. In a large mixing bowl, combine almond & coconut flours, protein powder, baking powder & salt. Whisk gently with a fork or whisk to combine and set aside.
- Mix the wet ingredients. In a separate small bowl whisk butter, dairy free yogurt & coconut sugar together until smooth. Alternative you can do this is the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer if you prefer.
- Combine. Fold the wet ingredients into the dry using a silicone spatula. Continue folding and mixing until a smooth cookie dough forms. Note that this process will take a few minutes. The flours are very absorbent but need to be mixed well in order for all of the ingredients to be properly combined.
- Chill the dough. Cover the bowl in plastic wrap and place in the fridge for 30 minutes to allow the dough to chill.
- Scoop & form the cookies. Using a cookie scoop, scoop cookie dough balls out onto the prepared baking sheet. You will need to smoosh the cookies gently with your hands as they will not spread out during baking.
- Add the almond flakes. Gently press almond slices onto the tops of each cookie before baking.
- Bake. Bake the cookies for 15-18 minutes until the tops are just golden brown.
- Top with icing sugar. Using a dusting wand or flour sifter, dust the tops of the freshly baked cookies with icing sugar. Allow the cookies to cool for 10 minutes before removing them from the baking sheet and setting them on a wire rack to fully cool.
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