Healthy Chocolate Vanilla Crescent Christmas Cookies
Cook time
Total time
Serves: 20 cookies
For the chocolate vanilla crescent christmas cookies:
  • 100g of buckwheat flour (of whole-grain spelt four, but then not gluten-free)
  • 50g of ground almonds
  • 75g of almond butter
  • 1 tablespoon of flax seeds + 2 tablespoons of water
  • 40ml of maple syrup
  • ½ teaspoons of ground vanilla
  • ¼ teaspoon of aluminum-free baking powder
  • 1 tablespoons of raw cacao
For the white chocolate:
  • 50g of cacao butter
  • 40g of white almond butter
  • 1 tablespoon of maple syrup (or xylit if you want it to be really white)
  1. For the chocolate, melt the cacao butter over steaming water. Let it cool down a bit, then add the almond butter and maple syrup or xylit with a whisk. Pour the mix over a baking sheet aligned with baking paper and let coo.
  2. Pre-heat the oven to 180°C (160° C fan)
  3. Mix the flax seeds with the water and let it sit for 10 minutes to thicken.
  4. Place all ingredients together with the thickened flax-mix in a mixing bowl, and mix with a hand mixer or use a food processor. Quickly knead the batter with your hands. Take out about a tablespoon of the batter, roll it into a sausage-like shape, and then form it into little crescents. Repeat with the rest of the batter, and place the little crescents on a baking sheet with baking paper.
  5. Bake them for about 12 minutes, then take them out to cool.
  6. Melt the white chocolate again over steaming water. Let it cool a bit, then sprinkle it on top of the crescent cookies with a spoon.
  7. Let the chocolate dry and enjoy!
Recipe by Heavenlynn Healthy at