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!
- 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
- 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.
- Category: Dessert
- Method: Bake
- Cuisine: Cookies
- 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