Description
These Vegan Almond Crescent Cookies are crispy, buttery, and coated in powdered sugar for a cookie that’s perfect for serving with coffee, tea, or hot cocoa!
Ingredients
Scale
- 1½ cup (148g) blanched almond flour
- ½ cup (72g) arrowroot or tapioca starch
- ¼ teaspoon sea salt
- ¼ cup (84g) maple syrup
- 5 tablespoons (70g) Miyoko’s vegan butter, I used unsalted
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract, optional, use ¼ teaspoon for a milder flavor
- Powdered sugar, to roll the cookies in, you can also use the coconut sugar/arrowroot flour combo I used in these snowball cookies for a refined sugar-free option
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 325F.
- In a mixing bowl or bowl of a stand mixer, whisk together the blanched almond flour, arrowroot starch, and salt. Add the maple syrup, softened Miyoko’s vegan butter, vanilla extract, and almond extract. Mix until combined.
- Shape about 2 teaspoons of dough into a crescent moon shape, about 1/4 teaspoon thick. Repeat with the remaining dough. You should have about 20 cookies. If you want to flatten or even them out a bit, you can lightly roll over the top of them with a rolling pin (or flat-sided bottle).
- Bake for 18 minutes or until golden brown around the edges and on the bottom. The longer you bake, the crispier they’ll be.
- Remove from the oven and let cool slightly on the baking sheet.
- Place a few tablespoons of powdered sugar in a small bowl. Roll each cookie in the powdered sugar and use a strainer to shake off the excess.
- Store in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.