These vegan crescent cookies have the perfect balance of nuts and sweetness, a crumbly texture that melts in your mouth, and the most incredible Christmas cookie dusted with vanilla powdered sugar. Your friends and family won’t believe they are vegan!
The secret to these cookies is the ground almonds that give it a unique texture. They are not like other vegan cookies. You will love the crumbly, melt-in-your-mouth texture! Plus, they look incredible when displayed on the holiday table!
If you want more vegan cookie recipes, try my snowball cookies, lemon cookies with blueberry jam, coconut cookies, thumbprint cookies, or the best shortbread cookies.
[feast_advanced_jump_to]❤️ Why you’ll love it
I absolutely adore these Hungarian walnut crescent cookies, also known as Hókifli, for many reasons.
They are crumbly, nutty, powdered sugar-topped little crescent-shaped cookies that we serve as sweet treats after our Christmas Eve dinner and Christmas Day lunch. The original recipe is handed down to generations.
These cookies are kid favorites and the first ones to disappear, so we always make sure to bake enough. The best part is that they are not just delicious but also simple to make. The combination of ground walnuts, oat flour, and tapioca starch gives them a unique texture that is both crumbly and melt-in-your-mouth.
🧾 Key ingredients
This vegan crescent cookie recipe calls for simple, plant-based ingredients that you can easily find at your local grocery store. You may even have some of these ingredients in your pantry already.
Ground walnuts are the star of this recipe, bringing a rich, nutty flavor and a crumbly texture to the cookies. They are a delicious, healthier alternative to traditional flour.
Oat flour is used in combination with the ground walnuts to give the cookies a soft, melt-in-your-mouth consistency. It also adds a subtle, oaty flavor that complements the walnuts well.
Coconut sugar and vanilla sugar are the sweeteners of choice for this recipe. They add a natural, caramel-like sweetness and a hint of vanilla that makes these cookies truly irresistible.
Vegan butter is the key to achieving the perfect crescent shape and a buttery flavor without using any dairy products. It helps bind the ingredients together and gives the cookies a rich, tender crumb.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make these delicious vegan crescent cookies, a food processor is an essential piece of equipment. It helps to blend and mix the ingredients, especially the nut meal and oat flour, to the right consistency.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Gather your ingredients which include ground walnuts, oat flour, tapioca starch, coconut sugar, and vegan butter.
STEP 2
Add all these ingredients to a food processor. This includes the ground walnuts, oat flour, tapioca starch, coconut sugar, and vegan butter.
STEP 3
Pulse the ingredients in the food processor. Continue pulsating until they start to come together to form a ball. This ball should be relatively dry and not sticky.
STEP 4
If the ball feels too sticky, add one tablespoon of oat flour to the mixture in the food processor. Continue pulsating until the ball reaches the desired consistency.
Making the crescent cookies
STEP 1
Prepare your work surface by lightly flour it. This will prevent the dough from sticking.
STEP 2
Take a small piece of the dough and roll it between your hands to form a long log. This will be the base for your crescent cookies.
STEP 3
Using a knife, cut the log into pieces that are about 3 inches (8 cm) long.
STEP 4
Take each piece and shape it into a crescent. You can do this by gently bending the piece and pinching the ends to form the crescent shape.
STEP 5
Place the shaped crescent cookies on a baking sheet lined with parchment paper.
STEP 6
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Once it is heated, bake the crescent cookies for 12 minutes.
STEP 7
Check the cookies at the 8-minute mark to ensure they are baking evenly.
STEP 8
While the cookies are baking, prepare the vanilla sugar for dust. Leave the cookies to cool on the parchment paper.
STEP 9
Once the cookies are done baking, dust them with the vanilla sugar while they are still hot. This will help the sugar to stick to the cookies.
STEP 10
Allow the cookies to cool completely on the parchment paper before transferring them to a serving plate. This will help to avoid breaking them.
💡 Expert tip
The key to this vegan crescent cookie recipe is the dough’s texture. Ensure it is dry, and not sticky; add oat flour if necessary. This facilitates shaping and helps the cookies keep their crescent form during baking.
🔄 Variations
Try using different nuts like almonds or pecans. They will give a unique flavor and texture to your cookies. I recommend using a coarse nut meal to add some crunch.
If you are looking for a different version of this recipe, consider making Vanillekipferl, the Austrian version of these cookies. Simply replace the walnuts with almonds. This will give your cookies a slightly different flavor and texture, and you can impress your friends and family with a new twist on this classic recipe.
If you have a sweet tooth, consider dipping the ends of these cookies in melted chocolate. This will add a rich, decadently sweet flavor that pairs perfectly with the nutty, buttery cookies. Plus, it will give them a beautiful, professional-looking finish that is sure to impress.
🥣 Serving ideas
These vegan crescent cookies are a versatile treat that can be enjoyed in many ways. They are a great addition to any dessert platter, and you can serve them alongside your favorite vegan sorbet or a refreshing glass of dairy-free milk like my cashew milk.
They are also a delicious addition to your morning coffee or tea. I love to enjoy them with a hot cup of herbal tea or a creamy latte.
These cookies are perfect for any occasion, whether it’s a casual family gathering or a formal dinner party. They are sure to be a hit with vegans and non-vegans alike.
And if you want to take them to the next level, consider making a sandwich with your favorite dairy-free spread, such as almond butter or cashew cream. The possibilities are endless with these delicious vegan crescent cookies.
❄️ Storing tips
Storing and preserving these vegan crescent cookies is a simple process that allows you to enjoy their deliciousness for an extended period.
To store the leftovers, allow them to cool completely after baking. Once cooled, place them in an airtight container or a cookie jar. They can be stored at room temperature for 2 to 3 days. If you live in a warm or humid climate, you might want to consider storing them in the refrigerator to keep them fresh longer.
To freeze them, place the cooled cookies in a single layer in a freezer-safe container or a resealable plastic bag. If you need to stack them, separate the layers with a sheet of parchment paper to prevent them from sticking together. They can be frozen for up to 2 to 3 months.
Allow them to thaw at room temperature for a few hours or overnight in the refrigerator when you’re ready to enjoy them again. This will help them to retain their tender, crumbly texture.
🤔 FAQs
What is the purpose of dusting the cookies with vanilla sugar?
The vanilla sugar adds a subtle, sweet flavor to the cookies. It also gives them a nice, light dust of sugar on the outside, which is a classic characteristic of crescent cookies.
Can I use a different type of sugar for dusting?
Yes, you can use regular powdered sugar or any other type of sugar you prefer. The dustings are mainly for aesthetics and a little extra sweetness, so feel free to customize them to your liking.
Why do I need to leave the cookies on the parchment paper to cool?
The cookies are very delicate when they are hot, and they may break if you try to move them too soon. Allowing them to cool on the parchment paper ensures that they keep their shape and stay intact.
What should I do if the dough is too sticky?
If the dough is too sticky, you can add a little more oat flour to dry it out. It is important for the dough to be relatively dry and not sticky in order to form the cookies into a crescent shape and maintain their structure.
More vegan cookie recipes
For more vegan dessert recipes, browse through our recipe collection or check out these delicious cookies:
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Vegan Crescent Cookies
Ingredients
- ⅓ cup Ground walnuts or other nut meal
- 1 cup Oat flour
- ¼ cup Tapioca starch or other starch
- ¼ cup Coconut sugar
- 3 oz Vegan butter
For dusting
- 1 packet Vanilla sugar
- ½ cup Powdered sugar (confectionary sugar)
Instructions
- Add all ingredients (ground walnuts, oat flour, tapioca starch, coconut sugar, vegan butter) to a food processor and pulse until they form a ball. The ball has to be relatively dry and not sticky. Add one Tablespoon of oat flour if you feel it is too sticky.
- Take your rolling mat and lightly flour it. Tear a small dough and roll it out with your hands to form a long log.
- Cut the logs into 3 inches (ca. 8 cm) long pieces.
- Take the pieces and form them into crescents.
- Bake on parchment paper in a 350 Fahrenheit (ca. 180 °C) pre-heated oven for 12 minutes. Check at 8 minutes.
- Dust them with vanilla sugar while they are still hot. Leave them on the parchment paper to cool before transferring to anywhere else to avoid breaking them.
Video
Notes
- Flour your surface – I like using rice flour to dust my rolling mat. Rice flour seems to have a non-stick grainy consistency, making working with any dough easier.
- Dust them when they are hot – You need to dust the crescent cookies with powdered sugar while they are hot; otherwise, the sugar will not stick to them. I usually do that while they are still on the parchment paper, as moving them while they are hot is not an easy task.
- Parchment paper instead of a baking sheet – I recommend using parchment paper instead of a silicone baking sheet or cookie sheet, especially if you are baking multiple batches. That way, you can easily take out the cookies with the parchment paper to a wire rack and bake the next batch without downtime in the same baking tray. They will likely break if you use a silicone baking sheet and try to move them while they are hot.
- Place them close – As there is no baking powder, baking soda, or any other type of leavening, they will not rise significantly. You can place them relatively close to each other.
- When are they ready? – If they start to brown, you are too late. The crescent cookies will remain almost the same color before and after baking.
- 170 g all-purpose flour
- 140 g butter
- 70 g powdered sugar
- 70 g ground walnuts
- 1 egg yolk
- 1 packet vanilla sugar
Nutrition
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