Vanilla Almond Crescent Cookies You'll need: 2/3 cup + 1 tbsp coconut flour (Bob's Red Mill) 1/3 cup extra virgin coconut oil , +/- 1 tablespoon (add if the dough is too crumbly) 4 tablespoons sugar-free crystal sweetener - monk fruit sugar or erythritol (Lakanto) 1/4 teaspoon vanilla extract (Simply Organic) 1 1/2 tablespoon almond butter or any nut butter you like Topping: 1/3 cup sugar-free dark chocolate stevia chocolate (Lilly's Dark Chocolate) 1 teaspoon unsweetened coconut flakes (Bob's Red Mill) Directions: Mix all ingredients, add more olive oil if its too crumbly. Then wrap it in a plastic food wrap refrigerate for 10 minutes, this will help with the consistency. Shape them as a crescent moon. Then heat the oven at 350 degrees. Bake for 9 minutes. Don't go over or it will burn. Let it cool off for 20 minutes and enjoy. This is perfect with coffee & tea.