Light and buttery Bohemian crescent cookies are a deliciously festive addition to your cookie party! These are gluten free, vegan, and top 8 free!
Have you ever been at a holiday party and taken a look at the dessert table, and just felt kind of wistful? All the varieties of cookies…all so cute and festive…and all unsafe for your food allergies.
It’s frustrating sometimes during the holiday season. It seems like at every turn we see one more thing that has gluten, or dairy, or nuts, or whatever your allergens are.
Well, I don’t want you to miss out on festive cookies. There are a lot of holiday cookie recipes that can be easily adapted to be allergy friendly. This Bohemian crescent cookie recipe is one of them.
Traditionally made with chopped nuts in the dough, I decided to make these without nuts, and guess what? They’re so delicious. Super light, super buttery, and just the right amount of sweetness from the powdered sugar coating.
These worked very well with Wholesome brand powdered sugar, (which is corn free), King Arthur Multi Purpose Gluten Free Flour Blend (affiliate link), and Earth Balance Vegan Buttery Spread. If you don’t need to be gluten free or dairy free, go ahead and use regular flour and butter. These Bohemian crescent cookies will still turn out wonderfully!
Bohemian Crescent Cookies (Vegan, Gluten Free).
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Place the vegan buttery spread, gluten free flour blend, powdered sugar, vanilla, and salt in a mixer. Mix on low speed until combined. Dough will be thick.
- Take one inch balls of dough and shape into a crescent shape. You should have four rows of three cookies on the baking sheet. Bake at 350 degrees for about 15 minutes.
- Pour about 3/4 cup of powdered sugar in a bowl. Set aside.
- Let cool on the cookie sheet for about 15 minutes, Once the cookies are somewhat cool. dip in the powdered sugar and roll around to coat. Be gentle with these cookies as they are somewhat fragile.
Repeat steps 3-5 with remaining dough.
Nutrition facts are for one cookie.
I have made these with King Arthur Gluten Free flour and also my own gluten free blend. I no longer use King Arthur because of their allergen policies, but if it is safe for you, it is a good flour.
I don't recommend trying coconut oil in this recipe.
This is an easy dough to work with, and since it’s so easy, you’ll be seeing another recipe that uses the same dough next week! Allergy friendly baking is totally doable, and completely delicious, especially if we keep it simple.
Hey, did you hear? I’m excited to announce that I now have a print cookbook available! You can order it for yourself or for a friend just in time for the holidays!