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Vegan Crescent Cookies

November 17, 2019 By Kristina Sloggett 15 Comments

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these vegan almond crescent cookies are the rich and buttery, light and crispy nostalgia of childhood holidays. the star of our gift cookie trays!

recipe originally published December 13, 2015

 

powdered sugar covered crescent shaped cookies on a baking sheet

TABLE OF CONTENTS

    1. Vegan Almond Crescent Cookies
    2. Crescent Cookie Ingredient Variations
    3. How To Make Crescent Cookies
    4. More Vegan Cookie Recipes
    5. Vegan Crescent Cookies Recipe
 

Vegan Almond Crescent Cookies

These vegan vanilla 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?

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

Perfect.

 

Crescent Cookie Ingredient Variations

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.

 

powdered sugar covered Vegan Almond Crescent Cookies on a parchment lined baking sheet,

 

How To Make Crescent Cookies

These 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
  • butter
  • sugar
  • vanilla
  • salt
  • 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.

 

three photos of how to make crescent cookies: shaping the dough, after baking, coated in powdered sugar

 

three photos showing how to make vegan crescent cookies: fresh baked cookie, dipping into bowl of powdered sugar

 

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

 

vegan crescent cookies on a parchment lined baking sheet, one coated in powdered sugar

 

Did You Make This Recipe? 

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We love seeing your recipe photos and remakes – thank you!

Yield: 20 cookies

Vegan Vanilla Crescent Cookies

Vegan Vanilla Crescent Cookies

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 dairy free butter
  • 1/3 cup vegan granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3/4 cup almond meal / flour
  • 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • 365 Everyday Value, Organic Powdered Sugar, 24 oz
    365 Everyday Value, Organic Powdered Sugar, 24 oz
  • Bob's Red Mill Gluten Free All Purpose Baking Flour, 22-ounce
    Bob's Red Mill Gluten Free All Purpose Baking Flour, 22-ounce
  • BOBS RED MILL Flour Almond Super Fine, 32 OZ
    BOBS RED MILL Flour Almond Super Fine, 32 OZ
  • Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
    Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
  • Terrasoul Superfoods Organic Coconut Sugar, 2 Pounds
    Terrasoul Superfoods Organic Coconut Sugar, 2 Pounds
  • Pyrex Glass Mixing Bowl Set (3-Piece)
    Pyrex Glass Mixing Bowl Set (3-Piece)
  • Silicone Whisk Spatula Spoonula Brush Set of 6 - Red
    Silicone Whisk Spatula Spoonula Brush Set of 6 - Red

Nutrition Information:

Yield:

10

Serving Size:

2

Amount Per Serving: Calories: 226 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 87mg Carbohydrates: 14g Net Carbohydrates: 13g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 3g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
© Kristina Sloggett
Cuisine: American / Category: baking
Vegan Crescent Cookies @spabettie #glutenfree #dairyfree #vegan #cookie

about Kristina:

spabettieKristina 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…

 

 

 

 

 

 

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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Filed Under: baking, Cooking Light, Dessert, Gluten Free, holiday, recipes, Vegan Tagged With: crescent cookies, Vanilla Crescent Cookies, vanille kipferl, Vanillekipferl, Vegan Vanilla Crescent Cookies

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Comments

  1. Cadry says

    December 14, 2015 at 7:46 pm

    I am still the same way about cookbooks. If they require making a big batch of their spice mix or flour mix, I am way less likely to make them. Too many times I’ve had to throw out random spice mixtures, because I never wanted to make that particular recipe more than once.

    Your cookies look so beautiful and light! A perfect holiday cookie!

    Reply
  2. Lisa @ Panning The Globe says

    December 14, 2015 at 2:56 pm

    Delicious looking cookies! I’m pinning and saving the recipe for holiday baking – thanks!

    Reply
  3. Julia says

    December 14, 2015 at 12:33 pm

    These cookies are beautiful! I love these type of cookies at the holidays.

    Reply
  4. Marye says

    December 14, 2015 at 4:32 am

    These look delicious! Crescent Cookies are one of my holiday favorites!

    Reply
  5. Kim Beaulieu says

    December 14, 2015 at 12:03 am

    I absolutely love crescent cookies. There is something magical about them. These look absolutely perfect. I’m a vanilla fanatic so these are really up my alley.

    Reply
  6. Laura says

    December 13, 2015 at 8:13 pm

    I adore crescent cookies–the nut meal is the main star anyway, I bet these are terrific dairy and egg free!

    Reply
  7. Shirley @ gfe & All Gluten-Free Desserts says

    December 13, 2015 at 7:14 pm

    Oh my goodness! I have always loved crescent cookies! Your recipe looks simply amazing, Kristina!

    Shirley

    Reply
  8. Dorothy at Shockingly Delicious says

    December 13, 2015 at 6:40 pm

    Oh my. Oh MY. OH MY!

    Reply
  9. Ali @ Home & Plate says

    December 13, 2015 at 6:37 pm

    Love that this recipe is easy to make. Buttery and simple is my kind of cookie. Yum.

    Reply
  10. Rebecca @ Strength and Sunshine says

    December 13, 2015 at 4:47 pm

    These are so simple! I’m always a fan of goodies coated in powdered sugar!

    Reply

Trackbacks

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welcome! I'm Kristina - voracious reader, chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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