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
Servings: 24 cookies
Calories: 52kcal
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
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.
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