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Gluten Free Austrian Vanilla Crescent Cookies

Sandi Gaertner
These are a delicious, melt in your mouth gluten free Vanillekipferl cookie
4.87 from 22 votes
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 110 kcal


  • 1 3/4 cup gluten free flour blend
  • 8 tablespoons cold butter
  • 1/2 cup almond flour
  • 1/2 cup powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • pinch of salt
  • 1-2 tablespoon almond milk
  • 3/4 cup powdered sugar for coating


  • In a food processor, add flours and cold butter.
  • Pulse until the mixture is grainy.
  • Add to a bowl. Mix in the eggs, vanilla, powdered sugar, salt, and almond milk. (Note coconut milk also works well.)
  • Hand mix the dough with your hands until you have a stiff dough. 
  • Refrigerate the dough for 2 hours.
  • Preheat the oven to 350 degrees.
  • Remove the dough from the refrigerator. Break chunks of dough off and roll like making a snake. 
  • Break off pieces and bend into a crescent shape. Add these crescents to a parchment paper lined cookie sheet.
  • Bake the cookies for 10 minutes. Remove and allow to cool on a cooling rack.
  • When the cookies are cool, roll them in powdered sugar.


If your gluten free flour blend doesn't contain Xanthan Gum, please add 1 teaspoon.


Serving: 1gCalories: 110kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 26mgSodium: 42mgFiber: 1gSugar: 6g
Keyword gluten free crescent cookies, gluten free vanillekipferl
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