these vegan almond crescent cookies are the rich and buttery, light and crispy nostalgia of childhood holidays. the star of our cookie jar!
recipe originally published December 13, 2013
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Quick and easy recipe
These vegan almond crescent cookies are perfectly sweet, buttery richness in an updated, plant based version. This recipe is free from dairy, eggs, soy, and gluten, and is just as tasty as the traditional cookie!
Do you have a favorite cookie? Like, all time favorite, a thing that began in childhood?
Almond crescent cookies would be mine. Mildly sweet, buttery, simple. Like a soft, fluffy shortbread, covered in sugary powder. Mmm. Now mine are Vegan almond crescent cookies, and they are divine. Gluten free too, and still they have the same flavor and feel.
We generally make these cookies with almond – we always have almond meal / flour. You can use coarse almond meal, or grind your own almonds.
These cookies are also often made with pecans or walnuts, ground into a coarse flour. The rest of the ingredients are pretty much the same.
When I was a kid, my mom had a baking cookbook. It had a recipe for a flour mixture, then each recipe called for a certain amount of that flour mixture. You had to have the flour mixture to make the recipe. We rarely baked from that book.
That is where her crescent cookie recipe came from. I always wanted to make it!
I have a few favorite gluten free all purpose flour blends, so that takes care of the flour portion of that rarely made recipe. The rest I adapted from mom’s cookies and a recipe from a seven year old Holiday Issue of Cooking Light.
How to make this recipe
Vegan almond crescent cookies could not be easier to make!
This recipe has six ingredients, and I’m willing to bet you might have them all on hand right now? You need:
- almond flour
- gluten free all purpose flour
- powdered sugar
The cookie dough comes together really quickly. You can then roll into a crescent shape, or a ball. Once the crescent cookies have baked, you cover the still warm goodness with powdered sugar.
Also? Your kitchen will smell amazing.
More vegan cookie recipes
- Twix Cookie Bars
- Black and White Cookie
- Raspberry Cheesecake Cookies
- Lofthouse Style Soft Frosted Cookies
- Samoa Girl Scout Cookies
- Flourless Chocolate Chip Cookies
- Pumpkin Cookies
- Double Rich Chocolate Protein Cookies
- Cardamom Gingerbread House
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- Preheat oven to 350 °F. Line baking sheet with parchment.
- In large mixing bowl (or stand mixer fitted with paddle attachment), cream together butter, granulated sugar, and vanilla.
- Add almond meal to butter sugar mixture, do not mix. Add flour and salt, stirring into almond meal before folding into butter sugar mixture.
- Using hands, roll about 1 tablespoon dough into a log shape wider in the middle, then form a crescent. Place on parchment / baking sheet, repeat with remaining dough. Bake at 350 °F for 15 minutes or until golden brown.
- Remove from oven, and while still warm, roll through powdered sugar.
dairy, egg, soy and gluten free, vegan recipe
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Amount Per Serving: Calories: 226Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 87mgCarbohydrates: 14gNet Carbohydrates: 13gFiber: 1gSugar: 11gProtein: 3g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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