A perfect balance of health and flavor, these gluten-free croissant shaped cookies or let’s say crookies are light, flaky, and naturally sweetened. A nutritious twist on classic croissants in cookie form!
Back in my school days, me and my bestie, we literally loved almond cookies with a hot cup of tea, particularly on snowy winter days in the dormitory. Those cozy moments are some of my cherishable memories.
However, recently, my friend developed a nut allergy during her first pregnancy. Thereby I wanted to create something special for her, a treat that would bring back those nostalgic school day memories while being safe for her to enjoy.
So after some experimenting in the kitchen, I came up with these unique gluten free croissant shaped cookies.
The texture of these cookies is kind of similar to almond cookies but with irresistibly crunchy layers. They’re absolutely delicious and the perfect alternative for anyone with almond or nut allergies. Plus, they are GLUTEN-FREE!
As she took her first bite, the smile on her face brought back a flood of memories from our good old school days. She couldn’t stop raving about how tasty they were and how much they reminded her of those special times.
What I love most about this recipe is how easy it is to prepare, yet it feels so elegant and indulgent. Just a few simple ingredients and a little bit of love of course, you can create a batch of these delightful treats, Perfect for tea time, family gatherings, or simply as a nostalgic trip down memory lane.
So without further ado, let’s start!
What You’ll Need
- Gluten-free flour (I recommend Bob’s Red Mill)
- Eggs
- Butter (salted or unsalted)
- Dry yeast
- Psyllium husk
- Baking powder
- Salt
- Jaggery or maple syrup (add more or less based on taste)
- Milk
- Dark chocolate chips
- Cinnamon powder
- Rolling pin
- Ziplock bag
- Baking sheet
- Baking tray
- Pizza cutter or sharp chef’s knife
How to Make Gluten-Free Cookie Croissant:
First, let’s flatten the butter in a rectangular shape. You can use a rolling pin and ziplock bag for that.
Then refrigerate to keep it cold and firm, important to make flaky layers. If you do not have a suitable Ziplock bag, feel free to use any alternative method to achieve the same shape.
Choose whatever is easiest and most convenient for you.
In a small bowl, mix 1 teaspoon jaggery (or maple syrup), a pinch of salt, and yeast in ¼ cup milk. Let it sit for 5-10 minutes, or until bubbles form.
In a separate bowl, beat the eggs and set aside.
Heat 7 tablespoons of milk in a small pan, then stir in 10 tablespoons of jaggery until fully melted.
Skip this step If using maple syrup, honey, or powdered sugar. And If you have a sweet tooth, you can add more jaggery, maple syrup, honey or powdered sugar.
In a large bowl, combine the dry ingredients: flour, psyllium husk, salt, and baking powder.
Add the yeast mixture, beaten eggs, and melted jaggery, then mix until a dough forms. If it feels too firm, add a splash of milk to soften.
Knead the dough for 3-5 minutes until it is smooth and pliable. You can knead by hand or use a stand mixer.
Roll out the dough using a rolling pin. To prevent sticking, roll it on butter paper, as it provides a non-stick surface.
Place the cold butter in the center of the rolled dough. Fold the dough over the butter from all sides to form a large rectangle.
Gently roll out the dough to evenly spread the butter, then fold it as before. Repeat this rolling and folding process three times.
Place the folded dough in the fridge for 15 minutes.
Take the dough out of the fridge, roll it, and fold it three more times. On the final roll, flatten the dough to about 3-5 millimeters thick.
Before cutting, lightly mark the dough to create triangle shapes. Use a pizza cutter or a long, sharp knife for cutting. If using a knife, press straight down to avoid dragging and distorting the dough.
Sprinkle cinnamon powder or chocolate chips onto each triangle. Roll each triangle gently into a croissant shape, ensuring it is not too tight or too loose.
Place the rolled croissant cookies on a baking tray, leaving enough space between them. Limit to 6 croissants per sheet pan. Make sure the tip of the triangle is tucked underneath to prevent the croissants from unrolling during baking.
Brush the cookies with egg wash to give them a golden brown finish.
Bake at 350°F (175°C) for 15 minutes or until they turn a beautiful golden brown.
Let them cool properly, slice and serve them with hot tea.
More Gluten-Free Recipes for You:
- Gluten-Free Christmas Cookies
- Delicious Almond Cookies
- Homemade Protein Bars (Without Protein Powder)
Gluten-Free Croissant Cookies (Crookies)
Ingredients
- 3 ½ cups gluten-free flour Bob’s Red Mill
- 3 eggs
- 250 grams butter salted or unsalted
- 1 ½ tablespoons dry yeast
- 3 tablespoons psyllium husk
- 1 ⅓ tablespoons baking powder
- ½ teaspoon salt
- 10 tablespoons jaggery or maple syrup add more or less based on taste
- ½ cup milk
- 3 – 5 tablespoons dark chocolate chips
- 5 teaspoons cinnamon powder
Instructions
- Flatten Butter: Shape butter into a rectangle using a rolling pin and ziplock bag, then refrigerate to keep it cold and firm. Use alternatives if needed.
- Activate Yeast: Mix 1 tsp jaggery (or maple syrup), a pinch of salt, and yeast in ¼ cup milk. Let it sit for 5-10 minutes until bubbly.
- Prepare Liquids: Beat eggs in a bowl. Heat 7 tbsp milk in a pan, dissolve 10 tbsp jaggery (skip this if using maple syrup, honey, or powdered sugar).
- Mix Dry Ingredients: Combine flour, psyllium husk, salt, and baking powder in a large bowl.
- Make Dough: Add yeast mixture, eggs, and melted jaggery to dry ingredients. Mix into a dough, adding milk if needed. Knead for 3-5 minutes until smooth.
- Roll & Butter: Roll dough on butter paper, place cold butter in the center, fold dough over it into a rectangle. Roll and fold the dough three times, then refrigerate for 15 minutes.
- Repeat Folding: Roll and fold three more times. On the final roll, flatten the dough to 3-5 mm thick.
- Cut & Shape: Mark triangles, and cut using a pizza cutter or knife. Sprinkle cinnamon or chocolate chips. Roll into croissant shapes, keeping the tip tucked underneath.
- Bake: Place croissants on a tray, brush with egg wash, and bake at 350°F (175°C) for 15 minutes until golden brown.
- Serve: Cool and enjoy it with hot tea.
Notes
- You can do the filling of cookies as per your liking.
- Roll the dough on butter paper instead of directly on the kitchen counter to prevent sticking.
- When removing the butter from the ziplock bag, use scissors to cut the bag, then peel away the plastic.
These gluten-free croissant cookies look so good! Love the idea—can’t wait to try them!