Ingredients
- 3/4 cups of Almond flour
- 1/4 cup of Red Quinoa Flour
- 1/3 cup of Pecan (chopped)
- 1 teaspoon of Vanilla extract
- 2 tablespoons of Vegan butter (or dairy butter)
- 3 tablespoons of Powdered sugar (or powdered sugar substitute)
- Salt (a pinch)
Directions
These crescent cookies are made with gluten-free flours from almonds and quinoa, making them a wonderful option if you are looking for a wholesome and flavorful treat to satisfy your sweet tooth. Their nuttiness, tenderness, and melt-in-your-mouth deliciousness will add charm to this season and beyond.
- Preheat the oven to 325°F (162°C).
- Mix almond flour, quinoa flour, powdered sugar, vanilla, butter, and salt in a bowl until well combined.(5 minutes)
- Mix in chopped pecans.(2 minutes)
- Form dough into a long log and cut it into 25-30 equal pieces. Roll each piece into a log and shape into a crescent shape.(10 minutes)
- Place them on a parchment paper lined baking sheet and bake for 18-20 minutes.(20 minutes)
- Then take out of the oven and set aside to cool completely. Then coat them in powdered sugar or dip them in melted chocolate. Enjoy!
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