Almond Crescent Cookies (Healthy)
This nutty recipe for Almond Crescent Cookies is a nostalgic holiday recipe made with a healthy plant-based twist. These soft, crumbly cookies are made with almond flour and almond butter with a hint of fresh orange flavor. Enjoy this sweet treat as part of your holiday cookie lineup or as a tasty dessert with a warm cup of tea.
Servings: 14 cookies
Calories: 158kcal
Ingredients
Cookies
- 2 cups almond flour
- 5 tablespoons white almond butter - or cashews butter
- 6 tablespoons maple syrup
- 1/2 teaspoon vanilla powder
- 1 orange zest
Vanilla Sugar
- 4-5 tablespoons powdered sugar
- 1/2 teaspoon vanilla powder
Instructions
- Preheat the oven to 320F (160C).
- Line a baking sheet with parchment paper.
- Mix the almond flour, almond butter, maple syrup, vanilla, and orange zest in a small bowl and make a soft dough.
- Divide the dough into 14 equal-sized pieces. Roll each piece into a small cylinder with tapered ends, and then shape into a crescent shape (note: the dough can be a bit crumbly and can crack a bit - make sure to warm it up well between your hands before giving it the crescent shape - see note 1). Arrange the cookies on the baking sheet. They won't spread in the oven, so don't worry about keeping too much distance between them.
- Bake the cookies for 10-12 minutes or until the edges are beginning to turn golden. The cookies themselves will still be quite pale in color (see note 2).
- Remove from the oven and let the cookies cool for about 5 minutes. While the cookies are still warm, place 4-5 tablespoons of powdered sugar and vanilla powder in a small bowl and mix well. Roll each cookie into the vanilla sugar until coated.
- Once the cookies are completely cooled, you can store them in an airtight container at room temperature for up to a week. You can also freeze them for up to a month.
Notes
Note 1: Don't worry if the dough it's a bit oily. It's pretty normal, as the natural oil in the almond butter and almond flour will come out when you work the dough.
Note 2: Perfecting the baking time is essential to make buttery, soft cookies. Make sure you keep an eye on them as they bake and remove them just after they set and the tips become golden. If you keep them in the oven for too long, they can become too hard and lose their perfect texture.
How to store: Once cooled, store in an airtight container at room temperature for up to a week. You can also freeze for up to 1 month. If you leave these cookies for a few days on the counter, the vanilla sugar can be absorbed a bit by the cookies. You can sprinkle some extra powder sugar on top to freshen them up after a few days.
*Nutrition information is a rough estimate per cookie.
Nutrition
Calories: 158kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Sugar: 8g