
Soft, crumbly almond crescent cookies made with almond flour and almond butter, brightened with fresh orange and finished in vanilla sugar. A gluten-free, vegan holiday favorite.

This almond crescent cookie recipe has been a small holiday miracle in my kitchen for years. I first adapted it during a season when several family members needed gluten-free and dairy-free treats, and I wanted something that still felt indulgent without relying on butter or wheat flour. The result is a tender, slightly crumbly cookie with a nutty depth from almond flour and almond butter, a bright lift from fresh orange zest, and a delicate vanilla-scented powdered sugar finish. It tastes like tradition without the heaviness, and it pairs perfectly with tea or a cup of plant-based hot chocolate.
I remember shaping the first batch while my daughter traced paper snowflakes at the table; the house smelled like toasted almonds and citrus, and everyone kept coming back for one more. The dough can be forgivingly soft and a little oily from the almond butter, but warming it between your palms makes it easy to shape into the signature crescents. These are the kind of cookies that disappear at gatherings: soft at the center, with just enough crunch at the tips when baked to a pale golden edge.
From my own kitchen to yours, these cookies became a go-to after a friend insisted on a vegan option for a cookie exchange. They were gone by the end of the evening, and several friends asked for the recipe. I now make them whenever I want something that feels homemade and thoughtful but doesnt demand hours of work.
What I love most is how these bite-sized crescents feel like an heirloom recipe passed down, even though I developed them recently. Friends tell me the texture is unlike any commercial cookie: delicate yet satisfying. Many guests have requested this healthier version for holiday exchange boxes because it manages to be both nostalgic and light.
Store fully cooled cookies in an airtight container at room temperature for up to one week. I like to layer them between sheets of parchment to preserve the vanilla-sugar finish. For longer storage, freeze cooled cookies in a single layer on a tray for two hours, then transfer to a zip-top bag or airtight container for up to one month. Thaw at room temperature for 30 to 60 minutes before serving; if the powdered sugar has softened, dust lightly with extra powdered sugar to revive the appearance. Avoid refrigeration, which can dry out the tender crumb.
If almond butter isnt available, smooth cashew butter is an excellent swap for a milder flavor and similar texture. For maple syrup alternatives, use agave nectar in a one-to-one ratio but expect a slightly different flavor profile. If you dont have vanilla powder, use 1/2 teaspoon pure vanilla extract; reduce other liquids slightly if the dough feels too soft. For a lower-sugar coating, mix 2 to 3 tablespoons powdered erythritol with 1/4 teaspoon vanilla powder, though the texture will differ slightly from powdered sugar.
These crescents are beautiful on a holiday platter with a sprinkle of extra orange zest. Serve with black tea, Earl Grey, or a lightly sweetened oat latte to complement the nutty flavors. For a festive touch, place cookies beside spiced poached pears or a simple chocolate-dipped shortbread. They also travel well in cookie boxes and make charming edible gifts when packed in parchment-wrapped stacks tied with twine.
Crescent-shaped cookies appear across many European baking traditions, often associated with celebrations and winter holidays. Almond-based crescents are particularly popular in Austrian and German baking, where ground nuts and vanilla-sugar finishes are classic. This version leans into that tradition but adapts to modern dietary preferences by replacing butter and wheat with almond butter and almond flour, preserving the crisp crescent shape and delicate mouthfeel while keeping the profile lighter.
In winter, add a pinch of ground cardamom or cinnamon to the dough for warming spice notes. For spring or summer, swap orange zest for lemon zest for a brighter lift. At holiday time, press a tiny piece of dried cranberry into the center before baking for color, or toss the cooled cookies in a dusting of cocoa powder for a chocolate-vanilla variation. Small adjustments keep the base recipe flexible for any season.
Prepare the dough up to one day ahead and keep it chilled, wrapped in plastic in the refrigerator. When ready to bake, let chilled dough sit at room temperature for 10 minutes and then warm small portions between your palms to shape. You can also pre-shape and freeze uncooked crescents on a tray; transfer to a bag once solid and bake straight from semi-frozen, adding an extra 1 to 2 minutes to the bake time and watching the color closely.
These almond crescents are a small act of joy—easy to make, lovely to give, and satisfying to share. I hope they become a regular in your cookie rotation as they did in mine.
Warm dough portions between your palms for 5 to 10 seconds to reduce cracking and make shaping easier.
Watch the oven carefully; remove cookies when the tips are just golden to keep interiors soft.
Store in an airtight container with parchment layers to preserve the vanilla sugar coating.
Freeze cooled cookies in a single layer on a tray first, then transfer to a sealed container to avoid crushing.
This nourishing almond crescent cookies (healthy) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Almond Crescent Cookies (Healthy) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 320F. Line a baking sheet with parchment paper to ensure even baking and prevent sticking.
Mix 2 cups almond flour, 5 tablespoons almond butter, 6 tablespoons maple syrup, 1/2 teaspoon vanilla powder, and orange zest until a soft dough forms. Stir with a spatula until cohesive.
Divide dough into 14 pieces. Warm each between your palms, roll into a small cylinder with tapered ends, and shape into crescents. Expect minor surface cracks; warming prevents large breaks.
Place cookies on the prepared sheet and bake 10 to 12 minutes. Watch for pale golden tips while centers stay light. Remove immediately to avoid overbaking.
While cookies are warm, mix 4 to 5 tablespoons powdered sugar with 1/2 teaspoon vanilla powder. Roll each cookie in the mixture and cool completely on a rack.
Store cooled cookies in an airtight container at room temperature up to one week or freeze up to one month. Re-dust with powdered sugar after thawing if needed.
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