Nutty, sweet with a touch of bitter dark chocolate, these Vanilla Almond Crescent Cookies are a perfect Holiday treat. Made wholegrain and without refined sugars, these healthy cookies are guilt-free and super yummy. Easy to make too!
There are a few cookies you can find every year on my Holiday tray. Chocolate Gingerbread Cookies, Honey Cinnamon Cookies and of course, crescent cookies. All these cookies are very popular with my boys and a must-make every Holidays. But there’s a favorite even among these delicious bunch of cookies. Yes, there is.
My boys just love my Crescent Cookies. Perfectly flavored, melt-in-your-mouth delicious, and incredibly nutty, Vanilla Almond Crescent Cookies are popular for a reason. Sweet and incredibly delicious, dipped in dark chocolate, these cookies are a total win!
This year, with no exceptions, I made a few trays of these delicious cookies way before Christmas festivities even started. And guess what?! They already disappeared from the cookie jar.
It’s a classic recipe that my Grandma used to make, but I reinvent it — making it healthier without sacrificing any taste and deliciousness. Plus, they are super easy to make with just a few simple HEALTHY ingredients, which is great for busy cooks who want to make a bunch of cookies and have little time.
Vanilla Almond Crescent Cookies ingredients
To make these delicious crescent beauties, you’ll need just a few basic ingredients:
- WHOLE GRAIN FLOUR: I used whole grain Spelt flour here. It is one of the staples in my pantry. I use it often in my baking as a substitute for all-purpose wheat flour. Spelt flour is an ancient grain with a nutty and mildly sweet taste. It’s packed with nutrients – especially fibers.
- GROUND ALMONDS: Almond are nutty, flavorful and so nutritious too. They are perfect addition to cookies.
- SWEETENER: To sweeten these crescent cookies, I used pure maple syrup. You are welcome to use honey if you like. Maple sirup gave subtle sweetness yet didn’t overload cookies with much added sugar calories.
- COCONUT OIL: I like to use unrefined extra virgin coconut oil because it’s full of nutrients and adds a really nice light flavor to the cookies.
Other pantry ingredients you need:
- Salt
- Vanilla
- Cacao powder
How to make Vanilla Almond Crescent Cookies
- Position an oven rack in the middle of the oven and heat to 356F (180C). Line big baking sheet with parchment paper.
- Prepare and measure all ingredients using measuring cups.
- In a small mixing bowl, add 1 cup whole grain flour and 1/2 cup ground almonds. Add 1/4 teaspoon salt and mix everything with a spatula.
- In a large mixing bowl, beat 1 egg until fluffy using an electric mixer. Add in 2 tablespoons melted and cooled coconut oil, 4 tablespoons pure maple syrup, and 1 teaspoon vanilla extract. Mix everything until well combined.
- Add in dry ingredients mixture and continue to mix using an electric mixer until the dough is formed.
- Using a teaspoon, grab the piece of dough and form it into a log. Bend into a crescent shape and place it on a parchment paper onto the baking sheet.
- Bake the cookies until they are slightly golden on the edges, for 12-15 minutes. Watch very carefully; don’t over-bake cookies. They should be somewhat soft to the touch when you got them out of the oven.
- Get the cookies out of the oven and let them cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely.
- Make dark chocolate cacao dip: In a small bowl, add 1 tablespoon melted coconut oil, 1 tablespoon cacao powder and 1 tablespoon pure maple syrup or honey. Use the whisk and mix it until you get nice and even texture.
- Dip each cookie in a cacao dip and place it on a wire rack for dark chocolate to harden.
Tips for storing
- Store layered between waxed paper in an air-tight container or cookie tin for up to two weeks.
- Place in a zip-lock bag and freeze up to three months. Thaw on room temperature before using it.
The combination of flavors turned this crescent cookies into fantastic delicious treat. When you take a bite, first you feel a bitterness from the dark chocolate, and then suddenly you are overwhelmed with sweetness and nuttiness. It’s completely addictive feeling that makes you want eat more and more and more.
Enjoy and have a healthy holidays!
Vanilla Almond Crescent Cookies
Ingredients
- 1 cup whole grain flour I used Spelt flour
- 1/2 cup ground almonds
- 1/4 teaspoon Himalayan salt
- 1 egg room temperature
- 2 tablespoons extra virgin coconut oil melted and cooled
- 4 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
For dark chocolate dip:
- 1 tablespoon extra virgin coconut oil melted and cooled
- 1 tablespoon cacao powder
- 1 tablespoon pure maple syrup or honey
Instructions
- Position an oven rack in the middle of the oven and heat to 356F (180C). Line big baking sheet with parchment paper.
- Prepare and measure all ingredients using measuring cups.
- In a small mixing bowl, add 1 cup whole grain flour and 1/2 cup ground almonds. Add 1/4 teaspoon salt and mix everything with a spatula.
- In a large mixing bowl, beat 1 egg until fluffy using an electric mixer. Add in 2 tablespoons melted and cooled coconut oil, 4 tablespoons pure maple syrup, and 1 teaspoon vanilla extract. Mix everything until well combined.
- Add in dry ingredients mixture and continue to mix using an electric mixer until the dough is formed.
- Using a teaspoon, grab the piece of dough and form it into a log. Bend into a crescent shape and place it on a parchment paper onto the baking sheet.
- Bake the cookies until they are slightly golden on the edges, for 12-15 minutes. Watch very carefully; don't overbake cookies. They should be somewhat soft to the touch when you got them out of the oven.
- Get the cookies out of the oven and let them cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely.
- Make dark chocolate cacao dip: In a small bowl, add 1 tablespoon melted coconut oil, 1 tablespoon cacao powder and 1 tablespoon pure maple syrup or honey. Use the whisk and mix it until you get nice and even texture.
- Dip each cookie in a cacao dip and place it on a wire rack for dark chocolate to harden.
Notes
STORING: Store layered between waxed paper in an air-tight container or cake carrier for up to two weeks. Place in a zip-lock bag and freeze up to three months. Thaw on room temperature before using it. As a measure, I used US cup (240ml). Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
Nutrition
More healthy Holiday recipes to try
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This recipe is first published on Natalie’s Health blog Dec 22, 2015.
I love that you took your grandma’s recipe and just gave it a healthy twist. That’s so awesome!