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Vegan Almond Crescent Cookies

  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 20 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

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

  1. Line a baking sheet with parchment paper and preheat the oven to 325F.
  2. 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.
  3. 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). 
  4. Bake for 18 minutes or until golden brown around the edges and on the bottom. The longer you bake, the crispier they’ll be.
  5. Remove from the oven and let cool slightly on the baking sheet.
  6. 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.
  7. Store in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.