Quinoa Almond Crescent Cookies

Name: Quinoa Almond Crescent Cookies
Cook time: 37 min
Total time: 37 min
Yield: 25-30 cookies
Ingredients: 3/4 cups of almond flour; 1/4 cup of HerbaZest Aguaje Powder; 1/3 cup of pecan (chopped); 1 teaspoon of vanilla extract; 2 tablespoons of vegan butter (or dairy butter); 3 tablespoons of powdered sugar (or powdered sugar substitute); Salt (a pinch)

Updated: April 14, 2026

These crescent cookies are made with gluten-free flours from almonds and quinoa, making them a wonderful option if you are looking for a wholesome and flavorful treat to satisfy your sweet tooth. Their nuttiness, tenderness, and melt-in-your-mouth deliciousness will add charm to this season and beyond.

Servings

25-30 cookies

Total time

37min

Cook time

37min

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Ingredients

3/4 cups of almond flour
1/4 cup of HerbaZest Red Quinoa Flour
1/3 cup of pecan (chopped)
1 teaspoon of vanilla extract
2 tablespoons of vegan butter (or dairy butter)
3 tablespoons of powdered sugar (or powdered sugar substitute)
Salt (a pinch)

Made with:

Directions

Preheat the oven to 325°F (162°C).
Mix almond flour, quinoa flour, powdered sugar, vanilla, butter, and salt in a bowl until well combined.
Mix in chopped pecans.
Form dough into a long log and cut it into 25-30 equal pieces. Roll each piece into a log and shape into a crescent shape.
Place them on a parchment paper lined baking sheet and bake for 18-20 minutes.
Then take out of the oven and set aside to cool completely. Then coat them in powdered sugar or dip them in melted chocolate. Enjoy!