Healthy Vanilla Crescent Cookies
Prep time
Cook time
Total time
Author: Lynn
Serves: 30
Ingredients
- 50g of buckwheat flour
- 50g of oats
- 50g of almonds
- 1 tablespoon of maple syrup
- 70g of of coconut oil
- 1 tablespoon (15g) of almond butter
- 1 teaspoon of chia seeds
- 3 teaspoons of water
- 30g of coconut sugar
- 1 vanilla pod
- a pinch of salt
For the coconut "snow":
- 4 tablespoons of shredded coconut
- 1 tablespoon of coconut sugar
- ½ teaspoon of ground vanilla
Instructions
- To make the chia egg: Place the chia seeds into a small bowl and add the water. Let the mixture thicken in the fridge for about 10 minutes.
- Place the almonds into a food processor and process to a fine flour. Be careful not to blend it too long as it might turn into almond butter. Set the almond flour aside and process the oats into a flour as well. Set aside.
- Mix the coconut oil, almonds butter, coconut sugar and maple syrup in your food processor for a couple of seconds. You can also use a conventional hand mixer to do this. Using a sharp knife, split the vanilla pod lengthwise into two halves. Scrape the pod halves with the dull side of the knife to extract the precious vanilla seeds.
- Add the vanilla seeds, chia-egg, ground almonds and oats, buckwheat flour and salt to the coconut mixture and mix everything well using your food processor or hand mixer. Roll the batter into two logs (about 20 cm (8 inches) long) and cover them with plastic wrap. Chill for at least one hour.
- Pre-heat the oven to 180°C (350°F) and line two baking sheets with baking paper.
- To prepare the coconut "snow": Place the ingredients into a small bowl and mix well with a spoon.
- Cut the logs into 30 pieces and roll each piece into a crescent shape using your hands. Put the vanilla crescents on the lined baking sheets, about 2 cm (1 inch) apart. Bake until the cookies are browned, but not dark, about 14 minutes. Cool on the baking sheets for a few minutes. Place the cookies, while still warm, into the coconut "snow" and cover completely. Be careful as they are very fragile. Transfer the crescents to a rack to cool completely.
- Stored in an air-tight container, the cookies last for about 2 weeks.
Notes
Notes:
- If you don't have a food processor, you can use almond meal instead of whole almonds.
- Use 200g of buckwheat flour, if you don't have a food processor or strong blender to blend the oats into a flour.
- Make your own almond butter. It's a lot cheaper than store-bought.
- If you don't have almond butter, use a total of 90g of coconut oil in the recipe.
- If you don't have chia seeds, use ground flaxseeds in the same ratio. In this case, 1 teaspoon of flaxseeds.
- If you don't have a food processor, you can use almond meal instead of whole almonds.
- Use 200g of buckwheat flour, if you don't have a food processor or strong blender to blend the oats into a flour.
- Make your own almond butter. It's a lot cheaper than store-bought.
- If you don't have almond butter, use a total of 90g of coconut oil in the recipe.
- If you don't have chia seeds, use ground flaxseeds in the same ratio. In this case, 1 teaspoon of flaxseeds.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/healthy-vanilla-crescent-cookies/