Easy 3-Ingredient Almond Croissant Cookies made without eggs or dairy. Soft, chewy, naturally gluten-free and ready in under 30 minutes.

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2 cups almond flour

1/2 cup maple syrup

1 teaspoon almond extract

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1. Preheat oven to 350°F and line a baking sheet.

2. Mix almond flour, maple syrup and almond extract until a dough forms.

3. Scoop dough onto prepared baking sheet.

4. Flatten slightly and top with sliced almonds if desired.

5. Bake for 10–13 minutes.

6. Cool completely before serving.

Use fine almond flour for best texture.

Do not overbake.

Store in an airtight container for up to 5 days.