Soft gluten-free almond croissant cookies with classic bakery almond flavor. No eggs, no dairy, and easy to make.

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2 1/2 cups blanched almond flour

1/2 cup powdered monk fruit sweetener

1/2 tsp baking powder

Pinch of salt

1/3 cup maple syrup or sugar-free maple-style syrup

1/4 cup melted coconut oil

1 tsp almond extract

1/2 tsp vanilla extract

Topping:

1/4 cup sliced almonds

Powdered sweetener for dusting

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

2. Mix dry ingredients in a bowl.

3. Add wet ingredients and mix into soft dough.

4. Shape dough into balls and flatten slightly.

5. Top with sliced almonds.

6. Bake 12–15 minutes and cool before serving.

Use blanched almond flour only.

Do not overbake for soft centers.

Allow cookies to cool fully to set.