Mar 15

Almond Crescent Cookies

Healthy Almond Crescent Cookies

Here’s a recipe that I made up the other night. I wanted to use up the last bit of Almond flour I had before opening a new bag. I was so happy the way these turned out. These cookies are almost like a biscotti but so much easier and faster to make. They are gluten free as well. I’m not kidding when I say this, they were gone in 20 minutes after they cooled. My kids and husband went crazy for them and I have to admit, so did I!

Nutrition: calories 58, fat 2 g, carbs 11.1 g, fiber .8 g, sugars 8.6 g, sodium 16.1 mg, protein 2 g


Almond Crescent Cookies



  • 1 cup  Garbanzo/ Chickpea flour OR use oat flour or all almond flour for Paleo
  • 1/2 cup Almond flour/meal
  • 1 cup organic Coconut sugar, turbinado sugar/ raw cane sugar (If you can’t find these, you can use brown sugar, the turbinado and coconut sugars gives the cookies a nice texture. You can find this in most grocery stores)
  • 4 packets Sweet Leaf all natural Stevia or to taste
  • Approximately 1/4 cup Egg Beaters or 1 to 2 egg whites beaten lightly
  • 1/4 cup slivered almonds, crunched up a little.
  • Dash of salt
  • 1 1/2 tsp real vanilla extract
  • 3/4 tsp  real almond extract


Preheat oven to 360 degrees, line a baking sheet with parchment paper and set aside.

  1. In a medium to large mixing bowl, add all ingredients and mix well. Make sure you dig down to get all the dry ingredients incorporated into the batter.
  2. Place batter in fridge for about 20 minutes.
  3. Take out and roll into 24 balls then shape into crescents.
  4. Place on the baking sheet. They should all fit since they don’t spread. Bake for about 9 to 12 minutes. Check after 5 and turn the pan around. They should be lightly browned and the bottom should be a little darker brown. Let cool and enjoy!

Note: They crisp up when the cool down. Keep in an air tight container for up to 2 days.

Makes 24 cookies

Healthy Almond Crescent Cookies




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