One of my fondest memories is of making cookies with my Grandma Marie. I remember making almond crescent cookies with her at Christmastime and sharing them with friends and family. Almond crescent cookies remind me of my grandma- these cookies are just like the ones I remember, just made with more nutrient dense ingredients.
PALEO, REFINED SUGAR FREE, DAIRY FREE, GLUTEN FREE, GRAIN FREE
FOR THE COOKIE:
2 cups almond flour
1 cup arrowroot
1 teaspoon salt
1 teaspoon vanilla
⅓ cup maple syrup
¼ coconut oil, melted
½ cup pecans
For dusting the cookies:
2 Tablespoons powdered sugar- I like Lakanto sugar free powdered monkfruit sweetener
Preheat the oven to 350°F
Combine all the cookie ingredients into a food processor, and pulse until fully combined. The dough will be crumbly in texture.
Take about 1 tablespoon of dough at a time, and roll it into a log shape. Pinch the ends of the "log" and curve slightly to create a crescent shape. Place these onto a parchment paper lined baking sheet and bake the cookies for 7-9 minutes. They will still be soft when they are removed from the oven, but will be a light golden brown color.
Once the cookies are cooled, sprinkle them with powdered sugar. Enjoy!