Paleo/Vegan Almond Crescent Cookies

Published on December 21, 2015 | By |

- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
- Yield
- 16-24+
- Difficulty Level

This cookie came to mind when I was remembering Christmas at my grandparents house. My Grammy was a cookie master! Her cookies were truly the best in the world. One of my favorites was her Almond Crescent Cookies. Since I no longer tolerate grains or eggs, I had to try this in a paleo/vegan version. I have to say my whole family was pleased. These will be a new tradition for our Christmas table, and I will always think of my Grammy, her incredible cookies, and all our great Christmases together. I hope you find these at your next Christmas gathering with smiles all around. 🙂

Merry Christmas!

P.S. Here is a great gluten free almond extract.

Dairy-Free, Egg-Free, Gluten-Free, High Fiber, Paleo

Ingredients

3/4 cup almond flour
1/4 cup coconut flour
1/4 cup potato or tapioca starch
1/4 cup arrowroot flour or cassava flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon stevia powder
3 Tablespoons coconut sugar
1 1/4 teaspoons gluten free almond extract
1/3 cup almond milk
1/3 cup melted coconut oil
1 Tablespoon organic powdered sugar, optional

Instructions

1. Preheat oven to 375 degrees.
2. In a medium mixing bowl combine all dry ingredients.
3. In a small mixing bowl combine the wet ingredients and add to the dry ingredients, mixing thoroughly.
4. You can make these rustic by shaping them (one Tablespoon at a time) by hand into crescent moon shapes.
5. For a fancier version, roll the dough out between 2 pieces of parchment paper to about 1/4 inch thick. Cut into crescent moon shapes (or other desired shape) with a cookie cutter.
6. Place them onto parchment paper covered cookie sheet and bake for 10 minutes.
7. Coat with optional powdered sugar, or serve as is. They are delightful either way.