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    Home » Recipes » Desserts

    Vanilla Almond Crescent Cookies

    Published: Dec 17, 2019 · Updated: Dec 17, 2019 by Natalie · 50 Comments

    Nutty, sweet with a touch of bitter dark chocolate, these Vanilla Almond Crescent Cookies are a perfect Holiday treat. Made with whole grains and without processed sugars, these cookies are delicious and totally guilt-free. Easy to make too! 

    Vanilla Almond Crescent Cookies dipped in dark chocolate

    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 dipped in dark chocolate
    Healthy Vanilla Crescent Cookies made with ground almonds dipped in dark chocolate

    Ingredients used

    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

    Healthy Vanilla Crescent Cookies made with ground almonds dipped in dark chocolate

    How to make Vanilla Almond Crescent Cookies

    1. Position an oven rack in the middle of the oven and heat to 356F (180C). Line big baking sheet with parchment paper.
    2. Prepare and measure all ingredients using measuring cups.
    3. In a small mixing bowl, add 1 cup whole grain flour and ½ cup ground almonds. Add ¼ teaspoon salt and mix everything with a spatula.
    4. 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. 
    5. Add in dry ingredients mixture and continue to mix using an electric mixer until the dough is formed.
    6. 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. 
    7. 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.
    8. 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.
    9. 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.
    10. Dip each cookie in a cacao dip and place it on a wire rack for dark chocolate to harden.

    Tips for storing

    1. Store layered between waxed paper in an air-tight container or cookie tin for up to two weeks.
    2. Place in a zip-lock bag and freeze up to three months. Thaw on room temperature before using it. 
    Vanilla Crescent Cookies with ground almonds dipped in dark chocolate
    Vanilla Crescent Cookies with ground almonds dipped in dark chocolate

    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 dipped in dark chocolate

    Vanilla Almond Crescent Cookies

    By Natalie
    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
    4.9 from 32 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American, British, International
    Servings 24 cookies
    Calories 52 kcal

    Ingredients
      

    • 1 cup whole grain flour I used Spelt flour
    • ½ cup ground almonds
    • ¼ 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 ½ cup ground almonds. Add ¼ 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

    SUBSTITUTION: Substitute pure maple syrup with honey.
    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

    Serving: 1cookie | Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Calcium: 11mg | Iron: 1mg
    Keyword almond crescent cookies, crescent cookies, vanilla almond crescent cookies, vanilla crescent cookies
    Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.
    DisclaimerThe 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.

    More healthy Holiday recipes to try

    • Almond Sugar Cookies
    • 25 Easy Christmas Treats
    • Hazelnut Chocolate Balls
    • Gingerbread Energy Balls

     

    This recipe is first published on Natalie's Health blog Dec 22, 2015.

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    About Natalie

    Natalie Knezic is a writer, recipe developer, and creator of Natalie's Health. She's also a certified nutrition coach and weight loss specialist. She actively coaches, creates recipes and writes about a healthy lifestyle. Her recipes and articles have been featured in many popular media outlets, like Shape, Greatist, Pure Wow, Mashed, The Huffington Post, ELLE Magazine, and many more.

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    Comments

    1. Leslie says

      March 17, 2020 at 9:40 pm

      I love that you took your grandma's recipe and just gave it a healthy twist. That's so awesome!

      Reply
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