These healthy almond crescent cookies are tender, naturally sweet, and incredibly simple to make. With just a few wholesome ingredients, they deliver a rich almond flavor and a melt-in-your-mouth texture, making them perfect for a light dessert or an everyday snack.
Why You’ll Love This Recipe
This recipe is made with only simple, clean ingredients and comes together quickly with minimal effort. The cookies are naturally gluten-free, egg-free, and dairy-free while still being soft, flavorful, and satisfying. Their elegant crescent shape makes them feel special without requiring advanced baking skills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
almond flour – 2 cups (200 g)
pure maple syrup – 1/4 cup (60 ml)
coconut oil, melted – 3 tablespoons (45 ml)
vanilla extract – 1 teaspoon
almond extract – 1/4 teaspoon
fine sea salt – 1/8 teaspoon
Directions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour and salt.
Add the melted coconut oil, maple syrup, vanilla extract, and almond extract.
Mix until a soft, slightly oily dough forms and holds together when pressed.
Take about 1 tablespoon of dough and roll it into a short log.
Gently curve the log into a crescent shape and place it on the prepared baking sheet.
Repeat with the remaining dough, leaving a little space between cookies.
Bake for 12 to 15 minutes, until the bottoms are lightly golden.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Servings and timing
Servings: 12 cookies
Preparation time: 10 minutes
Baking time: 12–15 minutes
Total time: approximately 25 minutes
Variations
Add 2 tablespoons of finely chopped almonds for extra texture.
Mix in 1 teaspoon of orange zest for a subtle citrus flavor.
Lightly dust cooled cookies with powdered coconut sugar for a classic finish.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days.
They can also be kept in the refrigerator for up to 7 days.
These cookies are best enjoyed at room temperature and do not need reheating.
FAQs
Can I use almond meal instead of almond flour?
Yes, but the texture will be slightly denser and less smooth.
Are these cookies refined sugar-free?
Yes, they are sweetened only with maple syrup.
Can I replace coconut oil?
A neutral plant-based oil can be used, but coconut oil gives the best structure.
Are these cookies gluten-free?
Yes, almond flour is naturally gluten-free.
Can I freeze these cookies?
Yes, once baked and cooled, they can be frozen for up to one month.
Why is my dough too soft?
If the dough feels too warm, chill it for 10 minutes before shaping.
Can I make the cookies crispier?
Bake them for 1–2 extra minutes, watching carefully.
Do these cookies spread while baking?
They spread very little, keeping their crescent shape.
Are these cookies suitable for kids?
Yes, they are made with simple, wholesome ingredients.
Can I double the recipe?
Yes, simply double all ingredients; baking time remains the same.
Conclusion
Healthy almond crescent cookies are proof that simple, nourishing ingredients can create a delicious and elegant treat. Easy to prepare and full of almond flavor, this recipe is perfect for anyone looking for a clean, homemade cookie that feels both comforting and special.
These Healthy Almond Crescent Cookies are tender, naturally sweet, and made with simple, wholesome ingredients. With a rich almond flavor and soft texture, they make a perfect light dessert or everyday snack that’s gluten-free, dairy-free, and egg-free.
Ingredients
2 cups (200 g) almond flour
1/4 cup (60 ml) pure maple syrup
3 tablespoons (45 ml) melted coconut oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon fine sea salt
Instructions
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour and salt.
Add melted coconut oil, maple syrup, vanilla extract, and almond extract.
Mix until a soft dough forms that holds together when pressed.
Scoop about 1 tablespoon of dough, roll into a short log, and gently shape into a crescent.
Place on the baking sheet and repeat with remaining dough, spacing cookies slightly apart.
Bake for 12–15 minutes, until bottoms are lightly golden.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use almond meal for a more rustic texture.
If dough is too soft, chill for 10 minutes before shaping.
To make cookies crispier, bake an extra 1–2 minutes.
Lightly dust with powdered coconut sugar for a classic finish.
