Holiday Cookies

cookies

My three-year-old managed to make these creations with just minimal help from her mother. Then dad brought out the camera.

An almost sugar-free recipe: almond flour, shredded coconut, eggs, butter, saffron, almonds… and a next-to-homeopathic amount of honey (1 tablespoon in a batch of 27 cookies)… from Birgitta Höglund in the holiday post from the other day.

A good option for those who want the occasional cookie without all the bad carbs.

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13 comments

  1. Kat
    Those look yummy and you obviously have a very talented very young daughter.

    I wonder what your thoughts on xylitol, erythritol, chicory root, monk fruit and stevia instead of honey are. Personally, I don't like very sweet desserts anyway, but I also don't like to keep sugar and honey in the house.

    Reply: #9
  2. FrankG
    These look great and well done to your daughter :-)

    I find that the taste for sweetness can change over time... those who now eat 90% cocoa, dark chocolate can attest to that :-) So i don't see any need to sweeten foods back to "industrial" levels with any sugar substitutes.

    Like Dr Eenfeldt's approach, I keep a small stock of good-quality honey, from a local trusted beekeeper and I use it sparingly... why not use the best, instead of some questionable substitute?

    Sugar alcohols (those ending in "-itol") can lead to diarrhoea... why risk it?

    Reply: #4
  3. FrankG
    Having just mentioned 90% cocoa, it occurred to me that, for an extra decadent or festive touch: after these cookies have cooled, you could melt some of your favourite dark chcolate and either drizzle a little over them decoratively, or dip half the cookie in it and let it cool on waxed paper :-P
  4. Murray
    90% chocolate? Do you still add sugar to coffee? Time to become a chocolate connaiseur and get genuine 100% chocolate. You'll never go back. Start with some smooth, low-bitter Italian 100% bars to get over the sugar dependence and then expore. You'll soon figure out which chocolates make the grade, once the taste-disguising sugar is removed.
    Replies: #5, #7
  5. Paul the rat
    …then melt it and mix with some finely chopped clementine oranges peel - perfect.
    p.s. I am sure you know, that clementines contain some chemicals, which are really good for us.
  6. FrankG
    Ohhh... if only this LCHF way of eating wasn't so darn restrictive and boring! :-P
    Reply: #8
  7. erdoke
    The 90 % chocolate bar I eat almost every day together with my coffee does not taste sweet even after a long time at 40-60 g carbs daily or below. It contains 9 g of sugar and 55 g fat per 100 g bar. I have 2-3 squares (1.8-2.7 g sugar) per day. Although the other one always available at home is 99 %, I don't think we should go histerical about sugar. Especially when trying to find something suitable (and palatable) for the whole family. On the other hand I see your point and already find most of the 85 % cacao bars too sweet myself. :)
    Back to the recipe, I will try this together with the chocolate dip. Thanks to both Andreas and Frank for the ideas.
  8. Paul the rat
    ...and it can not be good for us for a long run because no native culture ate this way ever !!!
    (I am approaching 20 years on LCHF; wonder what constitutes "long run". Do not care what native or non-native cultures and sub-cultures ate, or eat, either)
  9. Lori Miller
    My favorite sweetener is Splenda. It tastes good and has the proper texture, which is important in baking.

    Stevia has a bitter aftertaste to some people. It doesn't necessarily taste good in combination with chocolate.

    Sugar alcohols give some of us gas.

    Xylitol is poisonous to dogs.

    Personally, I usually add half the amount of sweetener called for in recipes. I'm much more sensitive to sweetness than I was before doing LC, but I don't really like something as bitter as 80% dark chocolate--it's about as appealing as aspirin.

  10. Jean
    The recipe calls for 2 tablespoons of honey. I tried that and it is too sweet. One spoon would be plenty. A very tasty addition to the Christmas catering.
  11. Kat
    I have an iron gut. None of those sweetners give me diarrhea. Of course, I don't eat large amounts and at first a little xylitol did impact me but it no longer does. I don't think; I don't really eat a lot of sweets. I don't do splenda or other "artificial" sweetners because I don't like the taste and there's some research on negative impact on gut bacteria. I kind of like a bit of stevia in chocolate because the bitterness is matched by the bitterness in the cacao bean, of course I also just chew on roasted cacao beans and naked arugula and watercress, so my palate may be a little skewed toward bitter.
  12. Jan
    These look lovely. I think it's a great idea to encourage children to make and cook.

    All the best Jan

  13. Anna
    These look great and I might have a go at cooking those!

    What about rice malt syrup? It is not as sweet as Honey, fructose free, made from brown rice and I am told it doesn't spike blood glucose levels to the same degree. I have used this in my cooking on advice from the "I quit sugar" website and I usually use half the recommended amount in recipes anyway. I'm yet to be convinced that artificial sweeteners are harmless so I steer clear of them.

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