A Healthy Holiday Cookie That Will Generate Your Energy Without The Sugar Crash
I love cookies at the holidays. But I don’t love the sugar high and inevitable slump. The recipe I’m sharing below is a vegan version of an almond crescent cookie my Czech grandmother always made at the holidays. My sister now carries on her tradition every year. I love the taste of my grandmother's cookies which are made from just butter, sugar, flour and almonds. In my recipe I substituted almond butter for the dairy butter, powdered raw coconut sugar for the white table sugar and a little coconut flour for the white flour. These cookies are delicious without any carbs but lots of good fat and protein. Because they're not particularly sweet, I love to pair them with a cup of tea or coffee. I liken them to a biscotti. Happy Holidays, Everyone!
Almond Crescent Cookies
½ C almond butter
¼ C plus 2 Tbs. almond milk
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2 3/4 C finely ground almonds
1/4 C coconut flour
1/2 C powdered coconut sugar, plus an extra ¾ C powdered coconut sugar for topping
Process
In a vitamix or coffee/spice grinder, finely powder about 1 C coconut sugar.
In a vitamix or coffee/spice grinder, finely powder 2 3/4 C raw almonds
In a large bowl, with a spoon mix all dry ingredients and make a well in the middle.
Add all wet ingredients in the well.
With a spoon, incorporate all ingredients by hand, until you can form a large ball of dough.
If the dough is dry or crumbly, add more almond milk, one tablespoon at a time.
Cut the ball in quarters, and then each quarter in four pieces again, then cut each piece in half. This should be about the right amount of dough for each cookie.
Roll the small amount of dough between your palms until a small tube is formed.
Bend it into a crescent shape.
Place all crescent cookies onto a parchment paper on a baking sheet.
Bake at 300 degrees for 15-20 minutes on the middle rack.
Dredge all cookies in powdered coconut sugar one at a time.
