These vegan walnut crescent cookies are incredibly soft, melt-in-your-mouth, and aromatic. In Slovenia we call them ‘orehovi kifeljčki’. They get their signature flavour from ground walnuts and their iconic crescent shape from being shaped like a crescent moon. They’re perfect Christmas cookies to make with your family or to include in a gifting box of sweets for others.
I veganised this recipes by using vegan butter instead of real butter. I used vegan butter from Naturli’, which I love and use often in my recipes. I replaced the eggs in the recipe with unsweetened soy yoghurt. As in the original, these vegan walnut crescent cookies are sweetened with powdered sugar and coated with additional powdered sugar after baking.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious recipes with walnuts:
- Vegan Walnut Roll (veganska potica)
- Vegan Walnut Crepes (veganske orehove palačinke)
- Walnut Bliss Balls (Potica Inspired)
Vegan Walnut Crescent Cookies
Ingredients
- 250 g all purpose flour sifted
- 2 1/2 tsp baking powder sifted
- 70 g powdered sugar sifted
- 10 g vanilla sugar sifted
- 150 g ground walnuts
- 150 g vegan butter
- 64 g (1/4 cup) unsweetened soy yoghurt
Coating:
- 50 g powdered sugar sifted
- 5 g vanilla sugar sifted
Instructions
- Sieve the flour, baking powder, powdered sugar, and vanilla sugar.
- Grind walnuts in a blender. Do it in three separated batches, so that they don't transform into walnut butter. If using store-bought ground walnuts, skip this step.
- Add ground walnuts to the rest of the dry ingredients. Mix together well.
- Cut vegan butter into small pieces and add them to the dry ingredients. Add also soy yoghurt.
- Mix with a fork, breaking apart clumps of vegan butter and incorporating them into dry ingredients. When the ingredients are mostly together, mix with your hand, so that both vegan butter and soy yoghurt are well incorporated into the dry ingredients. Don't over knead or the dough will become too warm.
- Shape the dough into a ball and wrap it with cling film.
- Put the dough in the refrigerator for at least one hour (but you can also keep it there for 3-5 days).
- Take half of the dough from the refrigerator and shape a big cylinder from it.
- Cut the cylinder into 20 equal discs.
- Roll out every disc with your hand into a smaller cylinder then bring its ends together to shape it into a crescent.
- Place the crescent cookies on a baking tray lined with baking paper.
- Bake on the middle rack at 180 ℃ for 15 min.
- While the cookies are baking sift powdered sugar and vanilla sugar for the coating into a small bowl.
- Leave the cookies to cool a little bit then dip them into the prepared coating. Take one cookie and put it into a bowl with coating, tossing it around so that all sides of the cookie are coated with powdered sugar and vanilla sugar mixture. Repeat the same with other cookies.
- Repeat the same process with the second half of the dough from the refrigerator.
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