Coconut Almond Flour Crescent Cookies

 Most cookies leave you feeling guilty after one bite — my coconut almond flour crescent cookies do the opposite. My soft crescent cookies are made with simple, all-natural ingredients like my coconut almond flour, which is completely gluten-free and crafted for people who want cleaner comfort treats without sacrificing flavor. Perfect for those navigating food sensitivities, immune-related wellness journeys, or anyone looking for a more nourishing dessert option. Lightly sweet and melt-in-your-mouth good.

 

Ingredients

1 cup of coconut almond flour

3 tablespoons Greek yogurt

5-6 Tablespoons of powdered sweetener – I like allulose or Swerve

½ teaspoon vanilla extract

⅛ teaspoon salt

¼ cup almonds, finely chopped

¼ cup unsweetened coconut shreds, finely chopped

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper or you can use a silicone mate.

2. Whisk your coconut almond flour, Greek yogurt, 3 tablespoons powdered sugar, vanilla and salt in a mixing bowl until a cohesive dough forms. It will look and feel dry at first but keep mixing. Once combined, fold in chopped almonds and coconut.

3. Use a tablespoon to scoop the dough and form into a small log-like shape and bend into a crescent shape. Arrange the crescents about 1 inch apart.

4. Bake the cookies for 20 minutes or until they start to turn light golden brown on top.

5. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.

6. Place 2-3 tablespoons powdered sugar in a bowl and roll each cookie until coated. Let cookies cool and enjoy.

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.