This is one of my favorite recipes!
crescent cookies dusted with powdered sugar and a lot of joy in the heart.
The recipe has a delightful childhood feel that words can’t quite capture.
It pairs perfectly with coffee,
and kids will enjoy every joyful bite.
I love making these crescent cookies for happy moments,
there’s a magical quality to them that reveals itself in every bite.
A few minutes of enjoyable and quick preparation,
where even the kids can join in,
and this tray of cookies is yours.
Enjoy 🙂
Happy and playful days to us all 🙂
Gluten-Free Crescent Cookies | image: Essy Roz
Perfect Gluten-Free Crescent Cookie
Ingredients
Makes about 25-30 cookies:
- 1 egg
- ½ tsp vanilla extract
- ¼ cup almond butter
- ¼ cup maple syrup
- A pinch of salt
- 2 cups almond flour
- ½ cup cornstarch or tapioca flour (alternatives in “A Bit More From Me”)
- 1tsp baking powder
Preparation
Heat up the oven to 175°C (350°F), preferably on turbo mode, and line a baking sheet with parchment paper.
In a bowl, combine the egg, almond butter, maple syrup, vanilla extract, and salt. Mix well.
Add the almond flour, cornstarch (or tapioca flour), and baking powder to the bowl. Mix until you have a solid dough.
Form the dough into crescent shapes: Roll a piece of dough into a small .log and then shape it into a crescent
Arrange the crescent-shaped cookies on the baking sheet. Bake for 12-15 minutes, until the cookies are golden brown and slightly puffed.Remove the cookies from the oven, let them cool, dust with powdered sugar, and serve with joy 🙂
A Little More From Me:
- You can store the cookies in an airtight container on the countertop for up to three days. The cookies will become less crispy as the days pass.
- You can substitute the cornstarch or tapioca flour with an additional cup of almond flour.
- Feel free to replace the vanilla extract with a bit of cinnamon or add cinnamon to the vanilla extract mixture.
Gluten-Free Crescent Cookies – Preparation Steps | image: Essy Roz
Gluten-Free Crescent Cookies | image: Essy Roz
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