Low-Carb Almond Crescent Cookies – dairy-free option

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This low-carb Almond Crescent Cookie Recipe is my recreation of one of my childhood favorites--now grain-free with a dairy-free option.

Today I have the sincere pleasure of sharing with you one of my favorite recipes of all time — Low-Carb Almond Crescent Cookies. This is a recipe that I have been working on for a long time, and it's finally perfected.

Yes, sharing great recipes is something that brings me a lot of joy.  Isn't it fun to share something that you love whether it be a recipe, a movie, a place to go, a blog, or a good book?  Sharing makes everything better.

Anyhow, there's just something special about baking cookies with your family.

When I was little, I loved baking cookies.  Any kind of cookie.

So Christmastime was particularly fun for me.  I would bake all kinds of cookies–some for my family and some for gifting.

I would always have Chocolate Chip Cookies in the mix, and often there were Meltaways and Candy Cane Shortbread Cookies, and Biscotti (when I got old and was into more “complicated” cookies).  My favorites were always the Peanut Butter Blossoms and the Almond Crescent Cookies.

Just. so. good.

And there's something about the shape — little crescent moons adorned with either powdered sugar or almond slices.

They make me happy.

Maybe that's because when you turn them so that they curve upwards, they look like a smile :).

Whatever the case, I love these cookies.

The almond flavor of these cookies is complimented perfectly by the light texture and the buttery flavor makes it all just heavenly. Mmmmmmm…..

Why low carb?

Anyhow, I was such a sugar addict when I was younger, but that had to change. Due to candida and other issues in our family like autism, thyroid disease, and adrenal fatigue, we had to change things up with out diet several times.

We've tried many diets, but going sugar-free and moving more in the low-carb direction has been a great help for us in many ways.

I am not an advocate for eating low carb all the time. In fact, adding some carbs into my diet is one thing that I think was crucial in the healing of my thyroid disease. However, most of us eat way too many carbs and it's wreaking all kinds of havoc on our bodies and on our society.

Back to the cookies.

I tried making these Almond Crescents several times, and while it was fun experimenting, it was hard to get the sweetness just right while not having the cookies expand like crazy when baking.

You can see my “Low-Carb Almond Crescent Cookie” fail here:

Ugh. That version might work flattened out as a cookie base for a tart or something, but cookies they for sure weren't.  Sigh.

So I had to go back to the drawing board. Several times.

I tried a bunch of different versions, but adding a bit of coconut flour to the dough seemed to do the trick.

The crescent cookies turned out perfect–perfect in taste and not flat as a pancake.

As noted in the recipe, you can roll them in almond slices, or sprinkle them with powdered sweetener, or do both. I think dipping these in melted chocolate or my melted Homemade Chocolate Chips or Homemade White Chocolate Chips (mmmmmmmm…white chocolate and almonds–yum!) would be a great option too.

These cookies are perfect for dunking into coffee or Hot Chocolate (like this Dairy-Free Hot Chocolate) or milk, or of course dairy-free milk (like this Easiest Coconut Milk or Easiest Almond Milk if you eat dairy free like we do). And of course you can also simply eat them on their own.

This low-carb Almond Crescent Cookie Recipe is my recreation of one of my childhood favorites--now grain-free with a dairy-free option.

Believe me, you will have a hard time not eating every single one of these.

Ours were gone in a flash–even the ugly flat ones :).

Please pay attention to the important note on the baking time: The cookies will seem very soft when you remove them from the oven, but they will cool to be just the right texture.

I know. It's hard.  You want to eat all of the cookies.  Now.  We did that.  Ate a whole bunch and they were too soft.

I really thought that I had botched another recipe.  But after they had cooled we realized that we missed out on the wonderful perfect texture of these cookies because we just couldn't wait!  So wait.  Let them cool. You can do it!

I know, I said that before, but you really need to remember this to avoid full blown soft cookie disappointment.

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This low-carb Almond Crescent Cookie Recipe is my recreation of one of my childhood favorites--now grain-free with a dairy-free option.
 This low-carb Almond Crescent Cookie Recipe is my recreation of one of my childhood favorites--now grain-free with a dairy-free option.

5.0 from 1 reviews
Low-carb Almond Crescent Cookies - vegan option
 
Author:
Recipe type: Cookies
Cuisine: low-carb, paleo, vegan
Cook time:
Total time:
 
This Low-Carb Almond Crescent Cookie Recipe is my recreation of one of my childhood favorites--now grain free with a dairy-free option.
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. Soften the butter completely.
  3. Beat butter, salt, and sweetener together until well blended.
  4. Add the extracts and beat well.
  5. Add remaining ingredients and combine well.
  6. Form into small logs.
  7. Place the sliced almonds into a bowl.
  8. Roll the logs in sliced almonds.
  9. Shape into crescents.
  10. Sprinkle with powdered sweetener if using.
  11. Bake at 350 for 10 - 15 min or until lightly browned.
  12. Let the cookies cool completely before eating or transferring to a container for storage.
Notes
At first, the cookies will seem to be too soft but will harden up when cooled to room temperature.

I know - I said that before, but I just know it. You are going to be so tempted to eat these right after they come out of the oven and you will miss out on the just-right crispy soft texture that melts in your mouth!

I would LOVE to hear what you think about these cookies after you make them (because I know you will).  I mean, you've got your potholders and cookie trays ready and waiting already, right? Oven pre-heated?  Yup.

If you do make them, let me know on Facebook or tag me on Instagram @wholenewmom.  So much fun to hear from you–and it really warms my heart to know that others appreciate the recipes that I love.

Us low-carb cookies lovers need to stick together :).

What is your favorite cookie recipe?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. Adriene, I did make your recipe for Almond Cookies several days ago. They were/are YUMMY! I only had alcohol almond flavoring and same for vanilla (which is 2x strong so only used half of it), & tho’t the almond was a bit stout in the cookie. Probably the alcohol is the reason. Will half the almond next time, too, but these first cookies are still Yummy!
    I tried to roll dough small to curve to roll in the sliced almonds but the dough kept breaking up and the store-bo’t sliced almonds would not stick. So failing that (the “mother of invention”) I rolled a bit in hands, then w/3 fingers flattened the dough on the cookie sheet, It formed some ridges which when I hand “sprinkled” the sliced nuts onto the tops each cookie held the slices better, then push nuts lightly into the dough.
    They turned out great and I really like them!
    I put them in a capped container in the freezer so I can help discipline m’self to only 1 cookie after lunch & 1 after dinner. So far so good! Only with the help of God as my “willpower” to control m’self is shot!!

    Question: I have a recipe w/white flour and reg. sugar that makes Eclairs w/raspberry filling, and topped w/chocolate on outside top. Looks so good & would taste so good BUT I need to cut WAY down on real sugar & willing to do same with white flour.
    I was wondering what type of flour/s would work among those you recommend in your recipes? Right now I have Spelt, coconut, almond, cracked wheat, whole wheat in my pantry.
    Making the filling to be “sugarless” using Xylotol (sp?) should be easy to do substitutions.
    Joan

    • So glad you enjoyed them! We do too!

      Re: the eclairs I don’t know but I think you should decide on gluten-or grain-free. I have seen both online as well as GF eclairs but they are going to be tricky regardless, with each having different resulting textures. I now really want an eclair though :).

  2. Do you know how many carbs are in each cookie? I’m excited to try them!

    • Hi there. I’m sorry but I haven’t calculated it. We have had concerns about legality issues and also don’t know if we have access to a reliable calculator. If you know of one that I can use here I am all ears. Could you take the ingredients and plug them into an online calculator?

  3. I just made these, and YUM! I didn’t have the patience to form them into crescents, so I flattened the spoonful of dough into a circle and pressed that into the almonds. They’re delicious! I’m so excited to have this recipe. I subbed out 1/2 C of the almond flour for 1/2 C oat fiber. I find that doing that really helps with the texture of baked goods. I couldn’t believe I was making a cookie with no eggs! I read the recipe 4 times making sure I wasn’t missing it. Lol

  4. I like to try and make these, they look yummy. What can I substitute for xylitol?

  5. Melody Guy says:

    How many does this yield? Thanks.

    • Hi there. It would depend on the size of your cookie, but maybe 2 dozen. I did make mine on the smaller size (so that I can eat more cookies — ha!) so maybe more than that. Enjoy!

  6. How many cookies should this make?

    • Hi there. I guess it depends on the size of your cookie, but maybe 2 dozen. I will take another run at it but I think that’s a safe estimate. I did make mine on the smaller size so maybe more than that. Enjoy!

  7. I love your recipes!!