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 allergy friendly holiday cookie recipes for you to enjoy. 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.
Ingredient Notes
- Gluten Free Flour Blend – I usually make these with Namaste Perfect Flour Blend, and they turn out really well. You can probably use a different gluten free flour blend if you like.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread has a great flavor and works perfectly for making cookies.
- Powdered Sugar – We like Wholesome Sweeteners Confectioner’s Sugar which is corn free. You can use any brand of powdered sugar that works for you.
Substitutions
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!
Step by Step Instructions
- Place the gluten free flour blend, powdered sugar, vegan buttery spread, vanilla, and salt in a mixing bowl, and mix on low speed until combined.
- Take one inch balls of dough, and shape into crescents. Place on a cookie sheet that has been lined with parchment paper.
- Bake at 350 degrees F for about 15 minutes.
- Allow the cookies to cool a bit, then coat them with powdered sugar. Enjoy!
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Recipe
Bohemian Crescent Cookies (Vegan, Gluten Free).
Ingredients
- 1 cup vegan buttery spread
- ½ cup powdered sugar
- 2 cups gluten free flour blend Namaste Perfect Flour Blend works well
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Place the vegan buttery spread, gluten free flour blend, ½ cup 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 F for about 15 minutes.
- Pour one 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.
Homeschool Mom
Made these today and they came out great! Thanks for recommending the soy-free Earth Balance buttery spread. I used that with Namaste gluten-free flour blend and had zero spreading. I don’t have a stand mixer, so I used a pastry cutter to mix the dough and it worked like a charm. I appreciate your sharing the recipe!
Kelly Roenicke
So glad you enjoyed this recipe! Thanks for letting me know!
Rosemary
I made these today, using the ingredients that you recommended. They are good but a little dry. What do you think about adding some ground pecans?
Kelly Roenicke
If you can have nuts, that sounds great!
Char
Substitutes for powdered sugar?
Kelly Roenicke
You can try regular sugar.
Jacquie
Yum! Sugary goodness!
Dee
Buttery cookies with powdered sugar! Sign me up!
Laura
I made these this past weekend and they all came out flat, not the nice formed cookies like your photo. I used Cup 4 Cup Flour and real butter, as they were for non-Vegans. They tasted yummy but not sure why they flattened out.
Silvia
I actually got the same results. They came out flat They taste good tho.
Kelly Roenicke
I’m not sure why they are flat…what flour did you use?
Kelly Roenicke
I have never used Cup 4 Cup Flour, but I think it contains milk powder. I’m not sure if that would change the consistency.
Kath
I just made them with butter and King Arthur All Purpose flour and they flattened out completely. Maybe it’s the butter? They’re cooling now and too crumbly to pick up.
Jill
Cup 4 cup has dried milk, this may be the reason. I always use The Grain Exchange gluten free all purpose flour. It’s free from the top 8 allergens and works perfect very time. I have been using their flour for 10 years.
Kortney
Oh I can just picture the lovely powdered sugar fingers you get after eating these! They look so perfect for Christmas :D
Sharon Wong
Cute, I love any cookie that is coated with powdered sugar…it’s that extra goodness! :)
Kelly Roenicke
Thanks for sharing!
Sarah @ TheFitCookie
These look delicious! I can make these for my kids and myself, I’ll have to go find some gluten-free flour bled today so I can make some of these tonight!
Kelly Roenicke
Thanks, Sarah!
Karen Smith
Annoyingly this will not print. I was looking forward to saving this for another time.
Kelly Roenicke
I’m not sure why that would be, can you just take a screenshot to save it? I’m sorry!
Karen Smith
Yes, thank you, that was my next option.
Just wanted to let you know ?
Karen Smith
Finally got it to print! I have no idea what was going on.
Thank you! :)
Kelly Roenicke
Hooray! Thanks for telling me! :)