Holiday 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.


Dinner at Diet Doctor’s

Picnic at Diet Doctor’s House


  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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