Grandma’s Crescent Cookies

Gluten-free, Grain-free, Low-FODMAP, (Paleo), Sugar-free

Growing up my grandmother used to make these deliciously buttery and crumbly crescent cookies around the winter holidays, when the days reached their darkest. They were a favorite Christmastime treat of mine, but since I had to change my diet, I wasn’t able to enjoy them anymore. This year, I created a grain-free version that rivals the originals, crumbles and all!

While this recipe does use butter (I’m working on developing a vegan version), I replaced the white sugar and powdered sugar with monk fruit, a sugar-free fruit sweetener, to keep it paleo (you can also use coconut sugar). Hope you enjoy these delectable cookies this holiday!

Makes 14 cookies
Prep Time: 10 mins | Chill Time: 30 mins | Bake Time: 20 mins
Equipment: Food processor/spice grinder, hand mixer, baking tray, cooling wire rack

  1. Place the monk fruit in a food processor or spice grinder and process for about 30 seconds until very fine and powdery. Set aside. (See note at the bottom.)
  • 2 tbsp monk fruit sweetener (or coconut sugar)
  1. Slightly soften the butter. Place it in a mixing bowl and cream it with a hand mixer. Add the monk fruit and vanilla extract and continue to cream until smooth and fluffy.
  • 1/2 cup butter
  • 2 tbsp monk fruit sweetener
  • 1 tsp vanilla extract
  1. Gradually add in the flours, 1/4 cup at a time. The dough will be very crumbly at first, just keep mixing until a thick, sticky dough form. Scrap down the sides and stir in the chopped pecans by hand with a spatula.
  • 3/4 cup arrowroot flour
  • 1/4 cup coconut flour
  • 1/2 cup pecans, roughly chopped
  1. Cover and chill in the freezer for 30 minutes until the dough is firm to the touch.
  1. Heat oven to 350°F (176°C) and line a baking sheet with parchment paper. Scoop out 1 tbsp of dough at a time and form into crescent shapes. Bake for about 20 minutes until the edges are light brown. Allow them to cool on the baking sheet for 5 minutes, then carefully transfer the whole parchment paper with the cookies to a wire cooling rack. (They will be very fragile when warm, so don’t be alarmed).
  1. Once the cookies have cooled, use a small sifter to dust the tops with monk fruit powdered sugar. Store in an air-tight container.

Note: If you aren’t trying to avoid white sugar, you can replace the monk fruit sweetener 1:1 with white sugar and dust with powdered sugar instead!

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