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Vanilla Almond Crescent Cookies dipped in dark chocolate

Vanilla Almond Crescent Cookies

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

Course Dessert
Cuisine American, British, International
Keyword almond crescent cookies, crescent cookies, vanilla almond crescent cookies, vanilla crescent cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 52 kcal
Author Natalie

Ingredients

For dark chocolate dip:

Instructions

  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 1/2 cup ground almonds. Add 1/4 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 overbake 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.

Recipe 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 Facts
Vanilla Almond Crescent Cookies
Amount Per Serving (1 cookie)
Calories 52 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 27mg1%
Potassium 28mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 10IU0%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.