Vanilla Crescent Cookies

Soft, just the right amount of crumbly, and with a wonderfully appealing vanilla and marzipan flavor, these melt-in-your-mouth cookies will surely please. They’re also exceptionally pretty!

Vanilla Crescent Cookies

Ingredients:

• 1 cup almond flour
• 1 cup gluten-free oat flour
• 1/4 cup arrowroot starch
• 1/4 coconut sugar
• 2 tbsp maple syrup
• 3 tbsp melted coconut oil
• 2 tbsp applesauce
• 2 tsp alcohol-free vanilla extract or vanilla powder

Vanilla powdered sugar:

• 1 cup coconut sugar
• 1 tbsp arrowroot or tapioca starch
• 1/2 tsp vanilla powder

Directions:

Preheat oven to 325F/165C. Line two baking sheets with parchment paper.

In a large bowl, whisk together almond flour, oat flour, arrowroot starch and coconut sugar.

In another bowl, combine the maple syrup, coconut oil, applesauce, and vanilla. Whisk until uniform, then pour into the bowl with dry ingredients. Stir until you get a uniform, smooth dough. Divide the dough into two parts and roll each piece into a log in plastic wrap or parchment paper. Refrigerate for 30 minutes.

Working one piece of dough at a time, cut the log into 10 even pieces. Roll each piece into a crescent and place on the prepared baking sheet. Repeat with rest of dough.

Bake for 8-10 minutes, until lightly brown. They will harden as they cool. Remove from oven and cool completely.

Combine all the ingredients for the vanilla powdered sugar in a high-powered blender. Start at low speed and increase gradually to high speed. Continue at high speed for 2-3 minutes, until the sugar is completely powdered and light brown. Wait for 5 minutes before removing the lid to let the sugar particles settle.

When the cookies are cool, dust or coat in the powdered sugar. Serve immediately or keep in an airtight container at room temperature for 1-2 days.

Makes 20-24 cookies

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Categories: Desserts, Baking, Cookies, Holiday, Christmas, Kid Friendly

This item posted: 20-Dec-2021