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

Almond Crescent Cookies

4 from 223 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
Total Time 30 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.

Video

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




    183 comments
    1. Jan Huffman
      April 26, 2022 AT 9:37 am

      5 stars
      Love this recipe.. make it all the time!

      1. Brittany Mullins
        April 27, 2022 AT 7:19 am

        Yay! So happy to hear that, Jan. Glad these cookies are a hit.

    2. Barb A.
      April 17, 2022 AT 3:59 pm

      5 stars
      Just tried these and they are delicious! My husband was recently diagnosed with diabetes, so I’ve been looking for low carb/low sugar desserts for him. I added a little cinnamon and nutmeg too. He loved them!

      1. Brittany Mullins
        April 18, 2022 AT 7:21 am

        Yay! So glad these cookies were a hit, Barb. The addition of cinnamon and nutmeg sounds delicious!

    3. Sarah
      April 16, 2022 AT 6:00 pm

      Love this! Made it multiple times now and can’t get enough. Thank you for sharing.

      1. Brittany Mullins
        April 18, 2022 AT 7:16 am

        Woo! So happy to hear that, Sarah! Thank you for sharing a review, it means so much to me!

    4. Juan& Nelly
      February 22, 2022 AT 2:34 am

      5 stars
      Love this cookies been Keto and so easy to make, we become addicts to them, I use Hermesetas for sugar and we triple the amount so we store in the pantry on a glass jar, Thank you

      1. Brittany Mullins
        February 22, 2022 AT 9:32 am

        I’m so glad to hear you love this recipe, Juan & Nelly! Thanks for making them and coming back to leave a review. It means the world to me.

    5. helene
      February 20, 2022 AT 4:52 am

      5 stars
      excellent post thank you for sharing

Parchment paper lined with protein balls.

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