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Vegan Oat vanilla crescent cookies

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I stumbled over these vegan oat vanilla crescent cookies in my grandmothers cookbook and I thought they sounded interesting. And what should I say, their simplicity and taste quite surprised me! They are vegan and can be made gluten free.

Image showing the vegan oat vanilla crescent cookies lying on a beige surface. There are twigs of fir in the background as well as a small fir cone. The crescent cookies are dusted with powdered sugar and there are a few oat flakes lying around as well.

Maybe you are familiar with the more common „vanilla crescent cookies“. They are an absolute must-have cookie on many cookie plates in the areas of central Europe. And if you are you probably also know that it can be quite tricky to get a satisfying result. But I should probably mention that I am a self confessed non-crescent-cookie-shape-maker, which was probably the biggest issue here. More than often they turned out rather flat and by no means kept their shape. Complete different stories with these guys though. They went into the oven as crescent shaped cookies and came out as crescent shaped cookies.

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Ingredients

These vegan oat vanilla crescent cookies probably happen to be the simplest of my mini grandmother-cookie series. If even, the trickiest part is to form them. But as I mentioned, I am not the most gifted person when it comes to their shaping and it somehow worked out. And also, if it doesn’t, it’s still all about the taste, right? So here’s a quick overview of all the ingredients you need:

  • OATFLOUR: I made my own by blending the same amount of oats into a fine flour.
  • HAZELNUTS: add a lovely, toasted flavor that always reminds me of Christmas.
  • PLANT BASED BUTTER: I initially made these cookies with cashew butter…but to be honest, as much as I love baking with nut butters or including them in recipes, these cookies taste just like the original when using the butter. And that’s exactly what I wanted!
  • APPLE SAUCE: replaces the eggs in this recipe.
  • VANILLA EXTRACT: is one of the leading rolls in terms of flavor in these oat crescent cookies!
  • FRESHLY GRATED LEMON ZEST: is the ingredient I actually was a little surprised by, because I mostly add lemon zest to create an iconic “cheesecake” taste in sweet recipes. But it adds a nice hint of freshness.
  • BAKING SODA
  • POWDERED SUGAR
Vegan oat crescent cookies arranged on a small white plate. There are twinkling lights in the background as well as a jar filled with cookies an white espresso cups.They are, however, blurry. The cookies in the front are in focus. Someone is dusting them with powdered sugar, as you can spot a "sugar" rain falling down on the,. There are also fir cones and fir twigs lining the plane as well as a beige kitchen towel.

Variations

As there are not that many ingredients, there is also not a lot to substitute. However, you can exchange the following two ingredients:

  • Gluten free – just use gluten free instead of regular oats.
  • Nut free – A lot of traditional Christmas baked goods include nuts. But you could substitute the ground hazelnuts with ground pumpkin seeds. the color might not be as light anymore, but they will taste just as delicious!

How to store these vanilla crescent cookies

The cookies will last in a cookie box or air tight container for about a week- that is if you even manage to keep them that long and they aren’t gone as soon as you made them 😉

If you like this recipe, you might also like:

vegan oat vanilla crescent cookies lying on small white plate. they are dusted with powdered sugar. In the background you can blearily see a tiny stainless steel sieve, white espresso cups and a white porcelain can. There is a also a beige kitchen towel lining the small white plate as well as some pine twigs and pine cones.

Lets get started!

These oat vanilla crescent cookies are great if you want to avoid a big kitchen mess and don’t have that much time anymore to bake some cookies. I hope you enjoy these cookies as much as I do and if you make them, please let me know how you like them!

ALL THE BEST

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vegan oat crescent cookies

These vegan oat vanilla crescent cookies have simple ingredients, are easy to make but definitely don't lack in taste. You can also make them gluten free!
Course cookies, Dessert, sweets
Keyword dessert, gluten free, oil free, vegan

Ingredients

  • 300 g oat flour *
  • 100 g sugar/ granulated sweetener
  • 100 g hazelnuts
  • 140 g plant based butter soft
  • 100 g apple sauce
  • 2 Tsp vanilla extract
  • 1/2 Tsp baking soda
  • 1 Tsp freshly grated lemon zest
  • powdered sugar, for coating

Instructions

  • In a mixing bowl mix together all the ingredients for the cookies until well combined. This will work best using an electric hand mixer to make sure the dough is smooth. Roll into a ball and let sit in the fridge for 30 min.
  • When the dough is ready, preheat the oven to 180C. Take a part of the dough and roll it into an about 1,5-2 cm thick string. Cut the string into equal part (about 4cm long each) and form little crescents by bowing the ends to the middle and making the edges a bit thinner. Repeat the process until there is no more dough left.
  • Layer the shaped crescents onto a lined baking tray. Bake for about 7 minutes until golden.
  • Coat in powdered sugar/ sweetener immediately while still warm. This will make sure that the sugar will hold onto the cookies. Store in an airtight cookie box or container. Enjoy!
  • The cookies will last for about a week-but honestly, it is going to be very unlikely that you still have some left by that time!

Notes

*I made my own oat flour by blending the same amount of rolled oats in a high speed blender
**This recipe will make a rather small batch. I suggest you add an extra half of the amounts of ingredients or double them if you’d like to make more! 

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