Baking · Vegetarian · Vegan · Dairy-free

Fudgy Crescent Moon Cookies

Name: Fudgy Crescent Moon Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 33 min
Yield: 10 pieces
Ingredients: 1/2 cup (65 g) all-purpose flour; 3 tbsp unsweetened cocoa powder; 3 tbsp granulated sugar; 1/4 tsp baking soda; 1/2 tsp instant coffee; 1 pinch salt; 2 tbsp virgin coconut oil; 2 tbsp almond milk; 1 tbsp pure maple syrup; Powdered sugar, for coating

Small dairy-free chocolate cookies with a hint of coffee, shaped into crescents and coated in powdered sugar before baking. The dough comes together in a medium Thatsa Bowl, and a short spell in the freezer keeps the crescents from spreading in the oven.

In brief Fudgy Crescent Moon Cookies is a baking recipe cooked in the Tupperware Mixing bowl. It takes 33 minutes in total and serves 10 pieces.

Total time: 33 min
Prep: 15 min
Cook: 8 min
Rest: 10 min

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Product usedTupperware Mixing bowl

Tupperware Mixing bowl recipes (222)See the product ↗

+ Tupperware MicroCook Pitcher, Tupperware Portioning scoop, Tupperware Silicone baking sheet

Method

Heat the oven to 325 °F (160 °C).
In a medium Tupperware Thatsa Bowl, mix the flour, cocoa, sugar, baking soda, instant coffee and salt.
Combine the coconut oil, almond milk and maple syrup in the Tupperware Micro Pitcher 1 cup (250 ml). Pour into the bowl and stir until a smooth dough forms.
Scoop the dough with the small Portioning Scoop, shape each piece into a crescent and dip it in powdered sugar. Set them on a Tupperware Silicone Baking Sheet.
Freeze the cookies for 10 minutes, then bake for 8 minutes. Serve, or keep in an airtight container.