Vegan Crescent Cookies
These vegan crescent cookies will taste like a nuttier friend of a shortbread cookie. The ground walnuts give them a moister texture, so they are crumbly in a melt-in-your-mouth way. And the generous dusting of the vanilla powdered sugar will lift these to Christmas cookie heights.
Servings 40 cookies
Calories 43kcal
Ingredients
- ⅓ cup Ground walnuts or other nut meal
- 1 cup Oat flour
- ¼ cup Tapioca starch or other starch
- ¼ cup Coconut sugar
- 3 oz Vegan butter
For dusting
- 1 packet Vanilla sugar
- ½ cup Powdered sugar (confectionary sugar)
Instructions
- Add all ingredients (ground walnuts, oat flour, tapioca starch, coconut sugar, vegan butter) to a food processor and pulse until they form a ball. The ball has to be relatively dry and not sticky. Add one Tablespoon of oat flour if you feel it is too sticky.
- Take your rolling mat and lightly flour it. Tear a small dough and roll it out with your hands to form a long log.
- Cut the logs into 3 inches (ca. 8 cm) long pieces.
- Take the pieces and form them into crescents.
- Bake on parchment paper in a 350 Fahrenheit (ca. 180 °C) pre-heated oven for 12 minutes. Check at 8 minutes.
- Dust them with vanilla sugar while they are still hot. Leave them on the parchment paper to cool before transferring to anywhere else to avoid breaking them.
Video
Notes
- Flour your surface – I like using rice flour to dust my rolling mat. Rice flour seems to have a non-stick grainy consistency, making working with any dough easier.
- Dust them when they are hot – You need to dust the crescent cookies with powdered sugar while they are hot; otherwise, the sugar will not stick to them. I usually do that while they are still on the parchment paper, as moving them while they are hot is not an easy task.
- Parchment paper instead of a baking sheet – I recommend using parchment paper instead of a silicone baking sheet or cookie sheet, especially if you are baking multiple batches. That way, you can easily take out the cookies with the parchment paper to a wire rack and bake the next batch without downtime in the same baking tray. They will likely break if you use a silicone baking sheet and try to move them while they are hot.
- Place them close – As there is no baking powder, baking soda, or any other type of leavening, they will not rise significantly. You can place them relatively close to each other.
- When are they ready? – If they start to brown, you are too late. The crescent cookies will remain almost the same color before and after baking.
- 170 g all-purpose flour
- 140 g butter
- 70 g powdered sugar
- 70 g ground walnuts
- 1 egg yolk
- 1 packet vanilla sugar
Nutrition
Serving: 1cookie | Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.2mg