Chocolate Crescent Cookies

Gluten Free Chocolate Crescent Cookies Recipe

I love giving cookies out at Christmas. There is just something so lovely about giving someone something you made yourself with love to someone you love.

It gets tricky when that person has food sensitivities that you don’t share. I know this and you know this too, I am sure. So when I wanted to make cookies for a gluten free friend who is also sensitive to rice, I needed to put on my thinking cap.

These Gluten Free Chocolate Crescent Cookies are the result of my tinkering and I must say, I am pretty darn happy about them. Instead of using a gluten-free flour blend, I used Chebe Bread Mix – no rice in there!

The crust is crispy and rich (the perfect base for the chocolate) and these were so simple to make!

It makes me happy to be able to create something in my kitchen for someone I care for and the little bit of extra thought to make sure they can enjoy them makes them even happier!

Chocolate Crescent Cookies recipe

5 from 1 vote
Chocolate Crescent Cookies
Gluten Free Chocolate Crescent Cookies Recipe
Prep Time
10 mins
Cook Time
25 mins
Setting Time
10 mins
Total Time
35 mins
 

Course: Dessert
Cuisine: American, French
Servings: 24 cookies
Calories: 102 kcal
Author: Carol Kicinski
Ingredients
  • 1 box Chebe Original Bread Mix 7.5 ounces
  • 1 large egg
  • 4 ounces cream cheese at room temperature
  • ¼ cup milk
  • 4 ounces cold butter cut into small pieces
  • 2 tablespoons butter melted
  • 3 tablespoons granulated sugar
  • 9 tablespoons semisweet mini chocolate chips
  • 1 tablespoon coarse sanding sugar
Instructions
  1. Place the Chebe mix, egg, cream cheese and milk in the bowl of a food processor and process until it forms a dough. Add the cold butter and pulse several times to combine. Divide the dough into 3 equal pieces, pat into disks, wrap in plastic wrap and put in the freezer for 10 minutes.
  2. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.
  3. Place a piece of parchment or waxed paper on a work surface, place one of the dough disks on top (keep the others in the freezer until ready to roll) and cover with another piece of parchment or waxed paper. Roll out the dough into an 8 inch circle. Spread the dough with some melted butter, sprinkle with 1 tablespoon of granulated sugar and 3 tablespoons of mini chocolate chips. Using a pizza cutter or large knife, cut the dough into 8 wedges.
  4. Starting from the wide end, roll each wedge into a crescent and place on the cookie sheets. Continue until all the cookies are formed. Brush the top of each cookie with some melted butter and sprinkle with sand sugar.
  5. Bake for 25 minutes or until the cookies are browned and the dough is crisp. Let cool on the cookie sheets for 5 minutes, then transfer to a wire rack to finish cooling.
Nutrition Facts
Gluten Free Chocolate Crescent Cookies Recipe
Amount Per Serving
Calories 102 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 61mg 3%
Potassium 43mg 1%
Total Carbohydrates 5g 2%
Sugars 4g
Vitamin A 4.5%
Calcium 1.3%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chocolate Cookies Cream Cheese Crescent Gluten-Free Gluten-Free Recipes Recipe
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  1. December 22, 2012

    As a Newbie, I am continuously searching online for recipies that will help me. Thank you

    1. Carol Kicinski
      December 22, 2012

      Enjoy Celine!

  2. Joy
    December 22, 2012

    Thank you – these are perfect for my friend who can’t have rice. I also have everything on hand to make them. Happy Holidays Carol!

    1. Carol Kicinski
      December 22, 2012

      Happy Holidays to you too Joy. Enjoy.

  3. Donna
    December 22, 2012

    These are so cute! Can’t wait to try them out. Thanks.

    1. Carol Kicinski
      December 22, 2012

      Thanks Donna, enjoy!

  4. Susan W.
    December 24, 2012

    I don’t have Chebe Bread mix so could I make it with my flour blend instead? How much would I use? Thanks!

    1. Carol Kicinski
      December 27, 2012

      Hi Susan – You can just use 2 cups tapioca starch with 2 teaspoons baking powder and 1/2 teaspoon of salt instead.

  5. Lynne H
    December 24, 2012

    Absolutely perfect – I can’t wait to make these. Thank you so much for all the wonderful recipies you have given to all of us – they have made my year!! Merry Christmas to you and your family and a Happy and Healthy New Year.

    1. Carol Kicinski
      December 27, 2012

      Thank you so much! Wishing you and yours a very happy new year!

  6. Susan
    December 25, 2012

    These look really good! I was wondering how to use just a gluten free flour to make these instead of the Chebe bread mix. Thanks!

    1. Carol Kicinski
      December 27, 2012

      You can just use 2 cups tapioca starch with 2 teaspoons baking powder and 1/2 teaspoon of salt instead.

      1. Susan
        December 27, 2012

        Great, thanks! I was thinking something along that line after reading the ingredients in Chebe bread mix but I want sure the amounts. I’m learning to make adjustments in recipes to fit my needs.

        1. Carol Kicinski
          December 31, 2012

          My pleasure Susan, enjoy!

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