Vegan Vanilla Crescent Cookies – perfectly sweet buttery richness in an updated, plant based version – free of dairy, eggs, soy, and gluten, and just as tasty as the original classic!

Vegan Vanilla Crescent Cookies

Do you have a favorite cookie? Like, all time favorite, a thing that began in childhood?

Crescent Cookies would be mine. Mildly sweet, buttery, simple. Like a soft, fluffy shortbread, covered in sugary powder. Mmm. Now they are Vegan Vanilla Crescent Cookies, and they are divine. Gluten free too, and still they have the same flavor and feel. Perfect.

When I was little, my mom had this 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 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 a seven year old Holiday Issue of Cooking Light.

Holiday classics, for sure.

Vegan Vanilla Crescent Cookies

adapted from Cooking Light

YIELD: 20 cookies

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1/2 cup butter (soy free baking stick)
1/3 cup vegan granulated sugar
1 tablespoon vanilla
3/4 cup almond meal
3/4 cup gluten free all purpose flour
pinch sea salt
powdered sugar for coating

INSTRUCTIONS:

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.

You should just plan on making a double batch.

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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Vegan Vanilla Crescent Cookies recipe:

Yield: 20 cookies

Vegan Vanilla Crescent Cookies

Print

Vegan Vanilla Crescent Cookies - perfectly sweet buttery richness in an updated, plant based version - free of dairy, eggs, soy, and gluten, and just as tasty as the original classic!

Prep Time 7 minutes

Cook Time 15 minutes

Total Time 22 minutes

Ingredients

• 1/2 cup butter (soy free baking stick)
• 1/3 cup vegan granulated sugar
• 1 tablespoon vanilla
• 3/4 cup almond meal
• 3/4 cup gluten free all purpose flour
• pinch sea salt
• powdered sugar for coating

Instructions

1. Preheat oven to 350 °F. Line baking sheet with parchment.
2. In large mixing bowl (or stand mixer fitted with paddle attachment), cream together butter, granulated sugar, and vanilla.
3. Add almond meal to butter sugar mixture, do not mix. Add flour and salt, stirring into almond meal before folding into butter sugar mixture.
4. 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.
5. Remove from oven, and while still warm, roll through powdered sugar.

Nutrition Information:

Yield:

10

Serving Size:

2
Amount Per Serving:Calories: 226

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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