These lovely crescent moon christmas cookies will greet you with a delicious crisp hazelnut flavor and take less than 30 minutes to prepare. A healthy take on the traditional Austrian vanilla crescent cookies. Pretty on a platter and perfect to bring to any holiday party. They will be a big hit for sure.
We are in the middle of Christmas cookie season and I thought these cookies would be a delightful way to kick things off. These tasty moon shaped cookies were one of my favorites growing up in Austria. I remember my grandma baking tons of delicious Christmas cookies for the whole family each year, and would make a bunch of other varieties outside of these crescents. Knowing how much effort and time it requires to create Christmas cookies, I consider my grandma a real champ. Each of us had our favorites but the buttery nutty vanilla crescents she used to make were always on top of my list.
This year I wanted to recreate my grandmas cookies with a healthy twist. There are a lot of other recipes still to come this week but I decided to start off with these lovely vanilla crescent cookies by exchanging the wheat flour with oat and brown rice flour. Instead of using cane sugar I sweetened the batter with non-refined sweeteners such as maple syrup and coconut sugar. Finally, I left out the butter, which is typically a very important ingredient in these. The flavor doesn’t suffer for it, and considering how much healthier these guys are I would go with the new anytime.
How to create the perfect Austrian vanilla crescent cookie
- First off, you will want to nail that moon like shape. By rolling one tablespoon of dough in between your hand palms you will create a sausage like shape. Be sure to thin out the ends a little more. Then all you need to do is, bend it a little at the ends to create that perfect moon shape. Carefully transfer onto the baking sheet.
- To create that nutty flavor I highly recommend roasting the hazelnuts beforehand. By roasting them you will activate and develop that amazing hazelnut flavor in these cookies…the difference this step makes is massive!
- To recreate that evenly coating, be sure to coat them in sugar while still warm. By doing that the granulated sugar will melt a little and act almost as a glue with the powdered sugar.
For more x-mas cookie recipes check out my grandma’s christmas cookie box. 7 different cookie recipes that will impress your friends and families during the holidays.
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
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Austrian Vanilla Crescent Cookies
These lovely austrian vanilla crescent christmas cookies will greet you with a delicious crisp hazelnut flavor and take less than 30 minutes to prepare.
Ingredients
- 70g oat flour
- 190g roasted hazelnuts (ground)
- 1 egg, sub with flax egg for vegan (2 tbsp plant-based milk, 1 tbsp flax seeds)
- 50g coconut sugar (I used golden coconut sugar for lighter color)
- 25g tapioca flour
- 40g brown rice flour
- 50g maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
Sugar Coating
- 1 cup powdered monk fruit sweetener for keto (powdered sugar)
- 1/4 cup granulated monk fruit sweetener for keto (granulated cane sugar)
Instructions
Preheat oven to 300F and line two baking sheets with parchment paper.
Mix all dry ingredients.
Mix all wet ingredients and add to the dry ingredients. Combine well and knead dough into a sticky ball. If the mixture is too sticky add a tbsp tapioca flour and repeat if still too sticky.
Refrigerate dough for about 10-15 minutes. Once it has rested enough prepare crescent cookies. Take one tablespoon of dough at a time and roll between your hand balms back and forth. Then bend it into a moon/crescent shape and place onto the baking sheet and bake in oven for about 10-12 minutes. Let them cool for about a minute and then cover them in your sugar mixture while crescents are still warm. Store cookies in a cookie box/container.
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