gluten free vegan walnut crescent cookies
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 48 cookies
INGREDIENTS
cookie dough
- 1 cup vegan butter sticks, softened (2 sticks)
- 8 ounces dairy free cream cheese (such as Daiya or Kite Hill)
- 1/3 cup cane sugar
- 2 1/4 cup Sarah's gluten free flour blend
- 1/4 teaspoon sea salt
walnut filling
- 1 cup walnuts, finely chopped
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup apricot jam (without large apricot pieces)
topping
- 2 tablespoons So Delicious coconut milk coffee creamer
- 2 tablespoons Bob's Red Millsparkling sugar
INSTRUCTIONS
- In bowl of stand mix, beat together vegan butter and cream cheese, 1-2 minutes. Add sugar and continue to beat until creamy.
- Mix in flour and salt, just until dough comes together.
- Divide dough evenly into four round discs. Wrap in plastic wrap and place in refrigerator to chill for about an hour.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- To make filling, stir together finely chopped walnuts, sugar, brown sugar and cinnamon. Set aside.
- Remove one disc of dough from fridge. Place on large piece of plastic wrap. Roll dough into 9-inch circle.
- Spread 2 tablespoons apricot jam onto dough in even layer. Sprinkle with about 1/3 cup walnut mixture. Slightly press into dough.
- Using pizza cutter or knife, slice circle into 12 equal wedges. Starting with outer edge, roll up each cookie into crescent shape.
- Place cookies on prepared baking sheet, tucking in outer points. Brush tops with coconut milk creamer and sprinkle with sparkling sugar.
- Repeat process with remaining dough.
- Bake cookies 22-24 minutes, until golden brown. Place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/12/gluten-free-vegan-walnut-crescent-cookies.html