As Healthy As Can Be!

Crescent Cookies Recipe

Crescent shaped shortbread cookies with naturally gluten free rice flour, shredded coconut and a bit of chocolate on top. Mounds bar in a cookie form.

Crescent-cookies-recipe-1-SunCakeMomShortbreads are a versatile bunch of pastry. A plenty of delicious thing can be made out of them or inside them while preparing them is quite on the easy side of tasks.

They can be varied according to our imagination without much fear to lose faith in their structure as these cookies haven’t got one nor will have any, as we don’t use any leavening agent, only plain old flour, water and some sort of shortening like butter.

In this particular crescent cookie, we are going to change a couple of things to make it a bit more exciting, like switching the flour into naturally gluten free rice flour. The more adventurous, who cares more about GI numbers like people with diabetes can go a step further and use brown rice.

In fact, using whole grains is generally better for everyone, except for those who are allergic to the pesticides found in the bran, like some eczema sufferers do.

But we don’t stop just switching flours and why would be. Baking is the game of endless possibilities and fun. Until we burn a batch of cookies so bad that can’t be recognized let alone eaten or drop the hot cheesecake onto the floor.

To make things a bit more exciting, we can replace some part of the flour with any kind of nut flour thus creating the almost famous almond crescent cookie or walnut crescent cookie. Or we can use shredded coconut and tip our hat to the Mounds -or as known in other parts of the world the Bounty- Bar.

As we use only a dash of coconut, it won’t be the same as biting through a sugar filled chocolate bar but if anyone ever has tasted chocolate coconut bars, this cookie will be a pleasant reminder of that.

Reminder only as long as we don’t use a ton of sweetener in our crescent cookie which we intend not to. Sweeteners are up to anyone’s personal taste and believes so better not to dive into it too much.

Doing something too much never pays off, especially not in the kitchen where everything is about balance and harmony. A natural process, like eating, shouldn’t be disturbed by artificial ingredients by any means.

Except if that ingredient is chocolate because without that what pleasure would remain in the culinary world.

So, we are going to use chocolate with our gluten and sugar free coconut crescent roll in the same way as in our other recipe, the gluten free shortbread recipe. In fact, the only difference between the two, is the additional coconut flakes in the pastry here and the distinctive crescent shape.

Probably the baking chocolate, we use, is already sweetened with some sort of sweetener so the missing sweetener from the cookie dough will be taken care of by the sweetened chocolate on top.

The blandish coconut and characteristic baking chocolate duo will create a lovely balanced coconut flavored inside while the melting chocolate in the mouth will bind all the crumbs together with the accompanying sweetness creating harmony and peace.Crescent-cookies-recipe-2-SunCakeMom

Ingredients:

Dough:

  • 7 oz / 200g Shredded coconut
  • 2⅔ cup / 200g Flour
  • 15 tablespoon / 200g Butter (room temperature)
  • 2 medium Eggs
  • 2 tablespoon Honey or sweetener of choice
  • 1 tablespoon Vanilla extract
  • 1 tablespoon Baking powder (check instructions on packaging)

Frosting:

  • 100g Baking chocolate

How to make:

  1. Preheat oven to 350°F / 180°C.
  2. Put dough ingredients in a medium size mixing bowl.Crescent-cookies-recipe-Process-1-SunCakeMom
  3. Dough it together until all ingredients are incorporated well.Crescent-cookies-recipe-Process-2-SunCakeMom
  4. Roll them into a croissant shape with your fingers.Crescent-cookies-recipe-Process-4-SunCakeMom
  5. Put them into a preheated oven for 15 minutes.
  6. Whilst croissants are baking melt chocolate.Melted-chocolate-gp-SunCakeMom
  7. When they are baked, dip the two tips of the croissant into the melted chocolate and place them on a cooling rack.Crescent-cookies-recipe-Process-5-SunCakeMom
  8. Wait until chocolate gets solid then transfer them on a plate or tray to serve.

Enjoy!

Crescent-cookies-recipe-3-SunCakeMom

5 from 2 votes
Crescent-cookies-recipe-1-SunCakeMom
Crescent Cookies Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Crescent shaped shortbread cookies with naturally gluten free rice flour, shredded coconut and a bit of chocolate on top. Mounds bar in a cookie form.
Course: Dessert
Cuisine: Sugar free recipe
Author: Edi Baker - SunCakeMom
Ingredients
Dough:
  • 7 oz / 200g Shredded coconut
  • 2⅔ cup / 200g Flour
  • 15 tablespoon / 200g Butter room temperature
  • 2 medium Eggs
  • 2 tablespoon Honey or sweetener of choice
  • 1 tablespoon Vanilla extract
  • 1 tablespoon Baking powder check instructions on packaging
Frosting:
  • 100 g Baking chocolate
Instructions
  1. Preheat oven to 350°F / 180°C.
  2. Put dough ingredients in a medium size mixing bowl.
  3. Dough it together until all ingredients are incorporated well.
  4. Roll them into a croissant shape with your fingers.
  5. Put them into a preheated oven for 15 minutes.
  6. Whilst croissants are baking melt chocolate.
  7. When they are baked, dip the two tips of the croissant into the melted chocolate and place them on a cooling rack.
  8. Wait until chocolate gets solid then transfer them on a plate or tray to serve.

Pin now, Enjoy later!

Crescent-cookies-recipe-Pinterest-SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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