Gluten-Free Almond Flour Crescent Cookies

These gluten-free almond flour crescent cookies are a healthy take on my nanny’s crescent cookie recipe. Each cookie only has about 60 calories and 2 grams of sugar plus they can easily be made vegan!

Oh my! I think I’ve found my new favorite healthier holiday cookie recipe. I know I say this every year (in 2015 I was hooked on these healthy no bake cookies and last year the whole EBF team was going gaga over these almond butter espresso cookies, but honestly this cookie recipe is near and dear to my heart because it’s a remake of my nanny’s crescent cookies.

Gluten-free almond flour crescent cookies rolled in powdered sugar, on a snowflake plate. A festive oven fit and bowl of pecans are on the table.

This is a recipe we’ve made every single year for Christmas since I was a little girl and I’ve always adored the crispy pecan shortbread texture paired with the sweet and fluffy powered sugar coating.

Gluten-free almond flour crescent cookies on a plate being rolled in powdered sugar.

Gluten-free almond flour crescent cookies on a cooling rack, and being rolled in powdered sugar on a plate. A bowl of pecans in a bowl.

All the ladies in my family including my mom, sister, nieces and nanny get together to do holiday cookie baking each year and nanny’s crescent cookies are a mainstay. Although she doesn’t make her way around the kitchen the way she used to nanny still has the energy to help out by rolling all the cookies in powered sugar for us. And she’s a hoot too. If we’re not watching closely she’ll end up munching on cookies the whole time she’s rolling them.

Snowflake plate filled with gluten-free almond flour crescent cookies. A glass of almond milk, bowl of pecans, and a whisk are next to the plate.

Over the years I’ve moved away from using regular white flour when baking so I’m really excited to have a grain-free, gluten-free version of these cookies to enjoy. You’ll notice in the recipe that the cookies can be made with organic butter, ghee or vegan butter. I opted to go the vegan route and used Earth Balance buttery sticks, which worked amazingly well. They’re delicious either way so feel free to use whatever you have on hand.

Snowflake plate with gluten-free almond flour crescent cookies.

The best part is that these cookies are a pretty healthy option when it comes to holiday cookies because they’re low in calories, sugar and carbs! Each cookie has about 60 calories, 2 grams of sugar and 3 grams of carbs. Not too shabby!

Snowflake plate with gluten-free almond flour crescent cookies.

Plus, they only require one bowl, six ingredients and about 30 minutes to whip up! How’s that for a win-win cookie situation?

More Healthy Cookies To Try:

If you make these gluten-free almond flour crescent cookies, be sure to leave a comment and star rating letting me know how they turned out. Your feedback is so helpful for the EBF team and other readers who are thinking about trying the recipe.

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Almond flour crescent cookies on a snowflake plate next to a bowl of pecans and a gold polkadot pillow.

Gluten-Free Almond Flour Crescent Cookies


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 23

Description

Simple almond flour crescent cookies — each cookie only has about 60 calories and 2 grams of sugar plus they’re gluten-free and easily made vegan! 


Ingredients

  • 1 cup finely ground almond flour
  • 3 Tablespoons softened organic butter, ghee or vegan butter (I used Earth Balance)
  • 56 Tablespoons organic confectioners’ sugar (divided)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup finely chopped pecans

Instructions

  1. Preheat the oven to 325°F.
  2. Line a baking sheet with parchment paper or grab an ungreased baking stone.
  3. Mix almond flour, softened butter, 3 Tablespoons confectioner’s sugar, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.
  4. Roll tablespoons of the dough into a small log and then shape into a crescent shape. Arrange the crescents about 1 inch apart on the sheet as they will spread a bit. Bake the cookies for 20 minutes or until they start to turn light golden brown on top.
  5. Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool and enjoy.
  6. Store any leftover cookies in the fridge. I’ve found that this helps the cookies keep a crisp texture and ensures that the powdered sugar doesn’t soak into the cookies.
  • Category: Dessert
  • Method: Bake
  • Cuisine: Cookies

Nutrition

  • Serving Size: 1 cookie
  • Calories: 63
  • Sugar: 2g
  • Sodium: 13mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 1g

Keywords: almond crescent cookies, almond flour cookies

Want more healthy holiday cookie recipes? Check out the recipes below from some of my favorite healthy bloggers:

Healthy Holiday Cookie Recipes

These simple almond flour crescent cookies are a healthy take on my nanny’s signature crescent cookie recipe. Each cookie only has about 60 calories and 2 grams of sugar plus they’re gluten-free and easily made vegan!
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    97 comments
    1. Martin
      June 27, 2020 AT 8:32 pm

      Brilliant recipe. So glad I found this site.

    2. Rob
      June 16, 2020 AT 6:50 pm

      Very good 23 no way

    3. Sabah
      May 23, 2020 AT 3:12 pm

      So easy and they taste amazing! Don’t hesitate to give these a try. Thank you for sharing. I will be trying more of your recipes.

      1. Brittany Mullins
        May 25, 2020 AT 11:32 pm

        So glad you enjoyed these cookies! Thanks for trying them. 🙂

    4. Michelle Longo
      May 1, 2020 AT 2:10 am

      These cookies were amazing. Kept them in the freezer which helped with not eating them all at once, but the coldness made them taste even better.

      1. Brittany Mullins
        May 1, 2020 AT 5:04 pm

        I totally agree! I love these cookies cold. I’m so glad you enjoyed them!! Thanks for trying my recipe and for coming back to leave a comment, I really appreciate it. <3

    5. Brooke
      April 29, 2020 AT 12:28 pm

      These are just my style. I love all things almond and these look like they would be great with my morning coffee. And because they are healthy I don’t have to feel bad.

    6. Kimberly Hewitt
      April 20, 2020 AT 2:17 pm

      Delicious, and so easy to make! Thank you for a delicious cookie recipe!

      1. Brittany Mullins
        April 20, 2020 AT 2:20 pm

        You’re so welcome, Kimberly!! I’m so glad you enjoyed these cookies. Thanks for trying them and for coming back to leave a comment and star rating. I really appreciate it. <3

    7. Antoinette
      April 17, 2020 AT 8:36 pm

      These cookies were amazing! And so easy.I used regular sugar in the dough and only used powdered sugar on the outside. Next time I’m going to try using almond extract and maybe even some lemon zest. Thank you for this recipe!

      1. Brittany Mullins
        April 20, 2020 AT 2:19 pm

        I’m so glad you enjoyed these cookies, Antoinette. Thanks for coming back to leave a comment and star rating. I really appreciate it. <3

    8. Francesca
      March 18, 2020 AT 11:21 am

      A great replacement for shortbread (full of butter and sugar). I’m so impressed with this recipe, how great it tastes and how healthy it is! Even my husband enjoys them, he said they were the best!

      1. Brittany Mullins
        March 19, 2020 AT 2:48 pm

        Ahh that makes me so happy to hear, Francesca!! So glad these cookies were a hit. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3

    9. Sharon
      January 27, 2020 AT 1:49 am

      I AM ADDICTED to these cookies! I am low carb so I used real butter and Monk fruit sugars. The first time I made them I did not have the Monk fruit powdered “sugar” so I used granulated “sugar”-thought they were yum! Next time, I used the powdered in the dough-wasn’t sweet enough. I made several batches using granulated and I think that is the better texture. DO NOT MAKE THE MISTAKE of baking at 350*😩‼️😂

      1. Brittany Mullins
        January 28, 2020 AT 4:57 pm

        I’m so glad you love these cookies, Sharon!! Thanks for coming back to leave a comment + star rating, I so appreciate it. <3

    10. Teresa Beaulieu
      January 26, 2020 AT 12:05 pm

      DELICIOUS.Made them and shared with friends. You can’t beat a 4 ingredients,1 bowl, 1 spoon recipe and a quick clean up. Thank you!

      1. Brittany Mullins
        January 26, 2020 AT 7:19 pm

        Ahh I love hearing this, Teresa! So glad these cookies were a hit! Thanks for coming back to leave a comment and star rating. I so appreciate it!

    11. Gay fox
      January 12, 2020 AT 7:58 pm

      Thank you for the recipe. It is great.
      Used butter and made it in the food processor. Was easy and are delicious. Made them for a friend who needed a low carb sweet snack. Was so nice to be able to make one with out having to test it first. Will be trying more of your recipes. Thanks again.

      1. Brittany Mullins
        January 13, 2020 AT 2:38 pm

        You’re so welcome! I’m glad you enjoyed this recipe, Gay. Thank you so much for coming back to leave a comment + star rating, I so appreciate it!

    12. Morgen
      January 10, 2020 AT 10:33 am

      These are delicious! My dough was a bit more dry and crumbly than in the pictures, and so I had to squeeze them more than roll to get them to stay together. I expected my cookies to completely fall apart, but they didn’t! I used coconut sugar blended with a little arrowroot as an alternative to refined powered sugar, and although they weren’t quite as pretty because the coconut sugar is a bit darker, they tasted great. My whole family enjoyed them.

    13. Julieann
      December 25, 2019 AT 2:20 pm

      Today is Christmas. I have chosen this recipe with care. This cookie is the perfect decadent treat for the holiday. Thank you for taking the time to create and post the recipe.

      1. Brittany Mullins
        December 26, 2019 AT 9:17 pm

        Ahh that makes me so happy to hear, Julieann! Thank you for taking the time to leave a comment + star rating. The reviews are super helpful to other readers, so I appreciate it. <3

    14. Sarah
      December 24, 2019 AT 5:18 pm

      These are amazing! I doubled the recipe to make for Christmas for small family celebration. We also had other goodies so a small batch was enough.

      1. Brittany Mullins
        December 26, 2019 AT 9:19 pm

        Yay!! So glad these cookies were a hit. Thanks for trying my recipe and for coming back to leave a comment and star rating. It means the world to me. <3

    15. Bev Sanderson
      December 24, 2019 AT 8:41 am

      They were easy to make and DELICIOUS! Have made 2 more batches afterwards. Thank you for the recipe.

      1. Brittany Mullins
        December 26, 2019 AT 9:23 pm

        Ahh yay!! That makes me so happy to hear, Bev. I’m so glad you enjoyed these cookies and thank you for coming back to leave a comment + star rating. I so appreciate it. <3

    16. Mia
      December 23, 2019 AT 7:56 pm

      I just made these cookies, where u got the number 23 this recipes yields, I got 14. Tasted on before icing I find them a bit dry. Used regular butter not ones mentioned. Disappointing, since almond flour isn’t cheap.

    17. Lisa
      December 22, 2019 AT 7:36 pm

      We made these cookies tonight and they are yummy! Really easy to put together as well. We are a df & gf family so we used Earth Balance sticks. We also used hazelnuts instead of pecans. My mil is German and they remind us of one of her Christmas cookies. Thanks for the recipe 😁

      1. Brittany Mullins
        December 23, 2019 AT 12:21 pm

        Yay!! I’m so glad you loved these cookies, Lisa. Thank you for taking the time to come back and leave a comment and star rating. It means the world to me. <3

    18. Lise Rouillier
      December 22, 2019 AT 4:11 pm

      I’ve been heartbroken since finding out I’m highly gluten intolerant, as my favourite cookies are Martha Stewarts almond crescents, these are even better! thank you for such a simple easy to make and absolutely fabulous recipe!

      1. Brittany Mullins
        December 23, 2019 AT 12:25 pm

        Ahh that makes me so happy to hear, Lise. I’m so glad you found my recipe and enjoyed it. Thank you for leaving a comment and star rating. I so appreciate it!

    19. Robin
      December 20, 2019 AT 3:47 pm

      These cookies were so good, and easy to make. I will definitely make them again, and again,and again.👍

      1. Brittany Mullins
        December 23, 2019 AT 12:38 pm

        Ahh I love hearing that, Robin! I’m so glad you loved these cookies. Thank you so much for taking the time to leave a comment and star rating. The reviews are super helpful to other readers, so I appreciate it. <3

    20. Bev
      December 19, 2019 AT 4:45 pm

      These are DELICIOUS!!!! BEST keto cookies I have had! Mine only made 14 cookies but they were easy so I made a second batch right away. I followed the recipe exactly. Thank you for sharing.

      1. Brittany Mullins
        December 23, 2019 AT 12:43 pm

        Ahh I love hearing that, Bev! So glad you loved these cookies. Thank you for coming back to leave a comment and star rating. It means the world to me. 🙂

    21. Karen Kennedy
      December 15, 2019 AT 2:40 pm

      Do these freeze well?

      1. Brittany Mullins
        December 15, 2019 AT 3:37 pm

        Yes! Just make sure to let them cool completely before putting them in the freezer. 🙂

    22. Jessica
      December 12, 2019 AT 3:12 pm

      Just made these and they are DIVINE!!! So so good!

      1. Brittany Mullins
        December 13, 2019 AT 4:38 pm

        Woo-hoo!! Thanks for trying my recipe, Jessica. I’m so glad you enjoyed them. And thanks for taking the time to leave a comment and star rating. I really appreciate it. <3

    23. Juliana
      December 11, 2019 AT 3:44 pm

      What type of almond flour do you use?
      I used Bob’s Red Mill super fine Natural Almond Flour from whole almonds, so the cookies were darker than what you have on the video. It tastes good, but they were on the dry side as well.

      1. Brittany Mullins
        December 11, 2019 AT 8:50 pm

        Hey Juliana – I use Bob’s Red Mill almond flour a lot and love it! I’m sorry to hear that your cookies turned out dry. Did you follow the recipe exactly or change anything? If they turned out on the dryer side they might have been overcooked or had too much flour or too little moisture.

        1. Juliana
          December 13, 2019 AT 8:43 am

          Thank you for your reply!
          SOOO, I made these for a cookie exchange at work. They felt a little dry when I tried them as soon as they were ready. But I used your trick to store them in the fridge for storage, and took them to the cookie exchange the next day, and they were so good!!! Everyone loved them!! I will definitely make these again!

          1. Brittany Mullins
            December 13, 2019 AT 4:36 pm

            Oh yay!! That’s wonderful news. SO glad they were a hit!! 🙂 Thanks for coming back to leave a comment + star rating. I really appreciate it!

            1. Jeanne
              December 16, 2019 AT 5:21 pm

              I had high hopes for this recipe because my granddaughter has celiacs and I was going to surprise her with some gluten free cookies. 20 minute bake time at 325* was way too long and I even dropped it down to 15 minutes. It’s hard to comment on taste because they were over baked and tasted dry, a waste of expensive almond flour. If I make them again, I would try baking them for 8-10 minutes.

              1. Brittany Mullins
                December 18, 2019 AT 5:52 pm

                Oh no, I am so sorry to hear that this recipe didn’t turn out for you, Jeanne. Did you follow the recipe exactly or change anything?

    24. Joan Webb
      December 2, 2019 AT 3:02 pm

      Amazing !!!

      1. Brittany Mullins
        December 2, 2019 AT 3:41 pm

        Yay! I’m so glad you tried and enjoyed this recipe, Joan. Thanks for coming back to leave a comment and star rating, I so appreciate it. <3

    25. Stacy
      November 30, 2019 AT 8:24 pm

      Making these right now, but I didn’t get 23 servings out of the ingredients and I followed it to a tee, only got 16. Cant wait to try them!

      1. Brittany Mullins
        December 2, 2019 AT 3:49 pm

        Hey Stacy – It just depends on how big you make the cookies. 🙂 Definitely let me know how your cookies turned out!!

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