Vegan Almond Crescent Cookies

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!

Course Cookies, Dessert

Cuisine American

Keyword cookies, gluten free, sweet, vegan

Prep Time 20

Cook Time 18

Total Time 38

Servings cookies

Calories 157kcal

Author Rachel Conners

Ingredients

1½ cup (148g) blanched almond flour
½ cup (72g) arrowroot starch or tapioca starch
¼ teaspoon sea salt
¼ cup (84g) maple syrup
5 tablespoons (70g) vegan butter I used unsalted, solid but at room temperature
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 vegan butter, vanilla extract, and almond extract. Mix until combined.
1½ cup (148g) blanched almond flour, ½ cup (72g) arrowroot starch, ¼ teaspoon sea salt, ¼ cup (84g) maple syrup, 5 tablespoons (70g) vegan butter, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
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.
Powdered sugar
Store in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.

Nutrition