Vegan almond cookie bars inspired by classic almond croissants! These bars have layers of a soft and chewy almond cookie, gooey frangipane filling and crunchy almond topping.
Ingredients you’ll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Almond flour (or blanched almond meal in the UK/Australia) provides a lot of the flavor and texture in these cookie bars.
All-purpose flour (or gluten-free all-purpose flour) to provide structure to the almond flour. These cookie bars will not work with only almond flour.
Granulated sugar allows the almond flavor to shine! It makes the frangipane filling gooey and adds moisture and sweetness to the cookie layers. Just like my almond cookies, brown sugar also works well in the cookie layers and adds extra depth of flavor.
Almond extract (optional) for that almond croissant flavor. If you don’t like the taste of it, you can use more vanilla extract.
Make the frangipane filling
The frangipane filling is easy to make as you add all ingredients to a small bowl and mix until combined. Then place it in the fridge to chill and firm up.
Making the cookie dough
I adapted the cookie dough layer from my vegan almond cookies, but I used melted butter to make it denser and so we don’t need a mixer!
To make the dough, mix the melted butter, brown sugar, milk and extracts until combined.
Then add the almond flour, all-purpose flour and baking powder and mix until you have a soft cookie-like dough.
If you used your butter when it was still hot/warm, your cookie dough will be very runny, almost like a thick cake batter. If so, chill the dough in the fridge, until it firms up.
Assembling the almond cookie bars
Press half of the cookie dough into the base of an 8×8-inch (20x20cm) baking tin. You can use your hands, a spatula or a spoon. Try to make sure there are no large holes, otherwise your cookie bars may crumble a little when you cut into them.
Then spread the frangipane filling on top.
Flatten the remaining cookie dough into discs and arrange them on top of the frangipane layer (Image 9). The frangipane layer is quite soft and will ooze out if you press it, so it’s easier to flatten the dough before placing it on top. Then, if desired, smooth out any creases in the top layer.
If you have extra time and want neater layers, you can make and freeze the frangipane layer in the shape of your baking tin. Once it’s frozen, place it between the cookie layers.
Alternatively, you can create a textured topping similar to a crumble bar. To do this, crumble the second half of the cookie dough on top of the frangipane.
Then bake the cookie bars until it’s slightly golden brown on top!
The hardest part is waiting for the bars to cool. They’re much easier and cleaner to cut when they aren’t warm.
Customizing this recipe
Yes, you can make half of the recipe and bake it in an 8-inch (20cm) loaf pan. It will take around 25-28 minutes to bake.
Yes, the cookie dough works with gluten-free all-purpose flour and Bob’s Red Mill 1:1 flour (I used the grams measurements). The cookie dough may have a slightly different texture, but it will still work.
I have only tested granulated and brown sugar for this recipe.
The recipe may work with a granulated sugar replacer (for example erythritol) with slightly different results. I don’t recommend using liquid sweeteners for this recipe.
More vegan desserts using almond flour
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Almond Croissant Cookie Bars
Servings: 16 squares
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Instructions
Make the frangipane layer:
Make the cookie dough:
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Add the melted butter, brown sugar, milk and extracts to a large mixing bowl. Mix until well combined.
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Add the all-purpose flour, almond flour and baking powder and mix until just combined. The dough should have a similar consistency to regular cookie dough. Mix in an extra dash of milk if your dough is dry. (note 3)
Assemble and bake:
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Press half of the cookie dough in your baking tin. This layer will be very thin. Spread all of the frangipane into an even layer on top of the cookie dough.
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Grab pieces of the remaining cookie dough and flatten them into discs in the palm of your hands. They should be around ¼ inch (6mm) thick. Arrange the dough on top of the frangipane. Crumble any remaining cookie dough in the gaps. If desired, gently smooth the surface of the cookie dough. Sprinkle the almonds on top.
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Bake the cookie bars for 30-35 minutes (less time for gooeier bars, more time for crunchier bars). The cookie bars are ready when the surface is slightly golden brown and the edges look set. If you insert a toothpick in the center, it should come out mostly clean with a few moist crumbs (but no wet batter). The bars may puff up in the oven, but will settle when they cool.
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Allow the cookie bars to cool in the tin on a wire rack for at least 1 hour. Then use the parchment paper to lift the bars out of the pan and let them cool on the wire rack. When the slab is completely cool, cut it into squares with a serrated knife.
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Store leftover cookie bars in an air-tight container at room temperature for up to 5 days, in the fridge for up to 10 days or in the freezer for up to 2 months.
Notes
- If you’re using measuring cups, I strongly recommend using the spoon and level method otherwise your bars will be dense and dry. Fluff up the flour in the bag, use a spoon to add flour to your measuring cup and level it off with a knife. If you scoop the flour with your cups, it can add up to 50% more flour which will throw off this recipe. For the best results, use the grams measurements and a kitchen scale.
- These cookie bars work with Bob Red Mills 1:1 flour and gluten-free all-purpose flour instead of regular all-purpose flour. I recommend using the grams measurement as all gluten-free flours have different densities.
- If you used the butter while it was hot/warm, your cookie dough will be much runnier, almost like a thick cake batter. If so, chill it in the fridge until it has thickened up.
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