Almond Crescent Cookies

DF GF V VG

These gluten-free almond 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.

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.

Plate with crescent cookies.

Annual Holiday Baking Tradition

All the ladies in my family including my mom, sister, nieces and nanny usually get together to do holiday cookie baking each year and nanny’s crescent cookies are a mainstay. Before my nanny passed, she would always help out by rolling all the cookies in powered sugar for us. And she was a hoot too. If we were not watching closely she would end up munching on cookies the whole time she was rolling them.

Hand rolling a crescent cookie in powdered sugar.

A Holiday Classic Made Healthy

My nanny’s traditional crescent cookies are made with white flour and butter. 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.

The best part is that these almond crescent 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!

Ingredients to make crescent cookies measured out: powdered sugar, almond flour, chopped nuts, vanilla, salt and butter.

Almond Crescent Cookies Ingredients

These tasty little almond crescent cookies couldn’t be easier. They only require one bowl, six ingredients and about 30 minutes to whip up! Here’s what you need:

  • almond flour – look for fine almond flour instead of almond meal. The texture of almond flour is lighter and less coarse, which will lead to a better texture for the cookies. I wouldn’t recommend substituting a different flour as these are developed for almond flour specifically.
  • softened organic butter, ghee or vegan butter – I used Earth Balance butter to keep these vegan.
  • confectioners’ sugar – another name for powdered sugar. To make these lower in sugar and carbs you can use a product like Swerve confectioner’s sugar.
  • vanilla extract
  • salt
  • chopped pecans – you can sub in another nut like almonds or walnuts or leave the nuts out all together.
Cookie dough rolled into crescents on a cookie sheet.

How to Make Crescent Cookies

Mix the dough – Mix almond flour, softened butter, 3 Tablespoons confectioner’s sugar, vanilla extract and salt in a small bowl until a 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.

Scoop the dough – Roll tablespoons of the dough into a small log. Place the dough onto a baking sheet lined with parchment paper about 1 inch apart. Use your hands to shape the cookies into a crescent shape.

Bake – Bake the cookies for 20 minutes or until they start to turn light golden brown on top. Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more.

Roll in powdered sugar – Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool and enjoy.

Crescent cookies lined up on a cookie sheet.

How to Store These Cookies

After letting these cookies cool completely on a wire rack, store them in an airtight container in your refrigerator for up to 1 week. I’ve found that storing them in the fridge this helps the cookies keep a crisp texture and ensures that the powdered sugar doesn’t soak into the cookies. They’re also delicious after freezing! For freezing crescent cookies, simply place in an airtight freezer-safe container. They should last in the freezer for at least a month.

A crescent cookie with a bite taken out of it resting on another crescent cookie.

See how to make these cookies in via Google web stories.

More Holiday Cookies To Try:

More Almond Flour Recipes to Try:

If you make these 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.

Almond Crescent Cookies

5 from 83 votes
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!
Crescent cookies on a plate.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 18

Ingredients

  • 1 cup finely ground almond flour
  • 3 Tablespoons softened organic butter, ghee or vegan butter (I used Earth Balance)
  • 5-6 Tablespoons organic confectioners’ sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup finely chopped pecans

Instructions
 

  • Preheat the oven to 325°F.
  • Line a baking sheet with parchment paper or grab an ungreased baking stone.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1cookie Calories: 63kcal Carbohydrates: 3g Protein: 1g Fat: 5g Saturated Fat: 2g Sodium: 13mg Fiber: 1g Sugar: 2g
Course: Dessert
Cuisine: Cookies
Keyword: almond crescent cookies, almond flour cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    154 comments
    1. fery
      June 20, 2021 AT 6:37 pm

      5 stars
      these cookies are perfect. I made them for the second time and everybody loves them.

      1. Brittany Mullins
        June 21, 2021 AT 10:55 am

        Aw yay!! I’m so glad these cookies were a hit, Fery! Thanks so much for making them and coming back to leave a review. I really appreciate it!

    2. Kimberly Snodgrass
      June 9, 2021 AT 9:34 pm

      5 stars
      These cookies are delicious

      1. Brittany Mullins
        June 10, 2021 AT 2:12 pm

        Yay! So glad you enjoyed these cookies, Kimberly. Thanks for tying them and for the review. I so appreciate it!

    3. ashok
      April 6, 2021 AT 5:35 am

      5 stars
      My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

      1. Brittany Mullins
        April 6, 2021 AT 7:11 pm

        So glad you loved this recipe, Ashok! Thanks for the review!

    4. Jerica
      February 12, 2021 AT 7:46 am

      5 stars
      Delicious! I added a bit of almond extract and they were the perfect little cookie!

      1. Brittany Mullins
        February 12, 2021 AT 7:29 pm

        So glad you loved these cookies, Jerica. Thanks for making them and for coming back to leave a review. I so appreciate it!

    5. Kirsten Demmel
      February 7, 2021 AT 3:49 pm

      5 stars
      Theses are great, except the recipe says to use TABLESPOON scoops where I believe it should say TEASPOON scoops for the amount of dough to use. TABLESPOON cookies are huge. 😉

      1. Brittany Mullins
        February 8, 2021 AT 12:20 am

        It should be 1 Tablespoon of dough per cookie. 🙂

        1. Kirsten Demmel
          February 21, 2021 AT 6:19 pm

          They’re delicious! I kept better track this time. I made a triple batch and had 95 teaspoon size cookies, so 30 per batch versus your 18 😉. I guess we like the smaller bite size version. I should be more adventurous and go larger!

          1. Brittany Mullins
            February 21, 2021 AT 8:09 pm

            So glad you’re a fan of these cookies, Kristen!! Thanks for coming back to leave a review. I so appreciate it. 🙂

Parchment paper lined with protein balls.

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