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.
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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- 1 cup butter (use coconut oil for a vegan option)
- 3¾ cups almond flour
- ½ c coconut flour
- 1¼ cup sweetener (I use xylitol. See this post for Substituting Sweeteners.)
- 1 tsp vanilla (How to Make Alcohol-free Vanilla Extract)
- ¼ tsp salt (I use Real Salt)
- 1½ tsp almond extract
- sliced almonds for coating (approximately 1 cup. This is a generous amount, but will ensure that you have plenty.)
- Low-Carb Powdered Sugar (optional) for topping. Here's how to make Easy Homemade Powdered Sugar.
- Preheat the oven to 350 degrees.
- Soften the butter completely.
- Beat butter, salt, and sweetener together until well blended.
- Add the extracts and beat well.
- Add remaining ingredients and combine well.
- Form into small logs.
- Place the sliced almonds into a bowl.
- Roll the logs in sliced almonds.
- Shape into crescents.
- Sprinkle with powdered sweetener if using.
- Bake at 350 for 10 - 15 min or until lightly browned.
- Let the cookies cool completely before eating or transferring to a container for storage.
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 :).