Description
Delight in these Vegan Almond Croissant Cookie Bars that combine the rich flavors of almond and vanilla with a tender, buttery texture. Perfectly topped with sliced almonds and a sweet almond glaze, these bars are a scrumptious dairy-free treat ideal for any occasion.
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 the glaze
- 1/4 cup powdered sugar
- 1 tablespoon almond milk
- 1/4 teaspoon almond extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt until evenly distributed.
- Add wet ingredients: Pour in the melted coconut oil, almond milk, vanilla extract, and almond extract. Stir well until a cohesive dough forms, ensuring all ingredients are fully incorporated.
- Press dough into pan: Transfer the dough into the prepared baking pan and press it down gently with a spatula to create an even layer.
- Add almond topping: Sprinkle the sliced almonds evenly over the surface of the dough, pressing lightly so they stick.
- Bake: Place the pan in the oven and bake for 20-25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Prepare glaze: While the bars bake, whisk together powdered sugar, almond milk, and almond extract in a small bowl until smooth and pourable.
- Cool and glaze: Remove the bars from the oven and let them cool in the pan for 10-15 minutes, then drizzle the almond glaze over the top evenly.
- Final cooling and serving: Allow the bars to cool completely before slicing into squares and serving to ensure the glaze sets properly.
Notes
- You can substitute coconut oil with vegan butter for a different flavor and texture.
- Ensure the coconut oil is fully melted before mixing for easier incorporation.
- If you prefer a thicker glaze, reduce the almond milk slightly.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For extra crunch, toast the sliced almonds lightly before topping.
