Gluten-Free Vanilla Crescent Cookies

7. 10. 2025

A timeless classic that never goes out of style.

Ingredients:

1 1/2 cups chestnut flour or other gluten-free flour blend
1/2 cup cornstarch
1 stick (1/2 cup) butter, softened
1 cup finely ground walnuts
1/2 cup powdered sugar
1 egg yolk
Pinch of salt
1 vanilla bean, seeds scraped, or 1 teaspoon vanilla extract
Powdered sugar, for coating

Instructions:

Whisk together the chestnut flour, cornstarch, ground walnuts, and powdered sugar in a large bowl.
Add the softened butter, egg yolk, salt, and vanilla seeds (or extract).
Mix until a dough forms.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 2 hours or preferably overnight.
Preheat oven to 350°F and line baking sheets with parchment paper.
Shape the dough into 1-inch logs. Cut each log into 1-inch pieces and roll them into a crescent shape.
Place the crescents on the prepared baking sheets and bake for 10-12 minutes or until lightly golden.
Let them cool slightly on the baking sheets, then roll in powdered sugar while still warm.

Recipe for gluten-free Christmas rolls — Source: brydova.cz

Tips:
Use high-quality vanilla extract and freshly grated coconut for the best flavor.
You can use a gluten-free 1:1 baking flour blend if you don’t have chestnut flour,
Let the dough chill thoroughly before shaping and baking the cookies. This will help prevent them from spreading too much.
Store the cookies in an airtight container at room temperature for up to 3 days.

Author of the article Milan & Ondra

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