 
There's nothing like eating a warm cookie freshly baked from the oven.
And there's no reason why being low carb and sugar free should stop us from
enjoying this wonderful experience... especially during the holidays!
We've been deluged with requests for Christmas Cookie recipes! So we've gathered our very
favorites here together and we hope you enjoy both making them AND eating them!
Remember, depending on the sort of cookies, because these are made
without sugar, they don't always "spread" the same in the oven. (Cookies with sugar
spread as the sugar melts into the fat/butter of the cookies.) So for those varieties you
want to be flat, make balls and flatten with the palm of your hand.
Pfeffernusse Cookies
When I was a kid, I came to really love Pfeffernusse Cookies
(Pepper Cookies.) Well, these sweet, crunchy treats did not at first
seem to be something that I'd ever be able to enjoy again while
low carbing. But over time, I've been able to duplicate the old taste and texture extremely
well. See if you agree!
Sift together flours, salt, pepper, anise, cinnamon, baking
soda, allspice, cardamom, nutmeg, and cloves.
In a second bowl, beat together the butter, erythritol,
Brown Sugar Blend, Splenda, and molasses until
light and fluffy. Add the egg, mixing well, and then mix in the
flour mixture. The dough will be stiff and will come together
best if you knead it manually.
Preheat oven to 350 degrees F.
Grease 2 baking sheets lightly. Snip off bits of dough to make 1-inch
balls. Place balls onto baking sheet 2 inches apart. If you prefer crisp cookies, press
dough balls flat (about 1/4 inch thick); if you prefer them soft, leave them as balls.
Bake in center of oven until starting to brown at edges. Don't
over bake. Remove from oven and leave to cool slightly.
Dust with powdered erythritol while warm; then cool on racks.
Makes about 2 dozen. Approximately 3.4 effective grams of carbohydrate per cookie.
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Rudolph's Pecan Sandies
My son used to like these with a half candied cherry baked into
the center of each one. He thought they looked like Rudolph's
nose. As a low carber, we sadly have left off the cherry.
Preheat oven to 325°F.
Beat butter in a large bowl until it's fluffy and light. Add
Splenda, blending well. Add egg, and beat again. Add salt,
baking powder, spices, ground pecans and almonds. Beat until
completely incorporated.
Add whey powder and gluten and finish mixing. Dough will be
sticky and a little gooey but should hold together.
Line a cookie sheet with parchment paper and lay dough onto
paper. Use a spatula to smooth dough into even layer, (about
1/4" thick.)
Bake 25 to 30 minutes until golden brown.
Score with a sharp knife while cookies are still hot.
Makes 5 dozen cookies — 1.3 effective grams of carbohydrate per cookie.
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Gingerbread Cookies
These cookies are wonderful (and very Christmas-y) as-is, but if you want to
frost them, they make a big splash with guests or your kids! Just mix 8 oz. cream cheese
with 1/3 stick of softened butter. Blend in 4 packets of Splenda and a dash of vanilla
extract. Blend until creamy. A drop or two of food color will allow you to make
gingerbread "ornaments."
- 1 3/4 cups almond flour
- 1/4 cup oat flour
- 1/4 lb (1 stick) softened butter
- 1/2 cup granular splenda
- 1 Tablespoon Brown Sugar Twin
- 1 Tablespoon Molasses
- 2 teaspoons water
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Preheat oven to 300°F.
Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and
spices and mix well. Gradually add almond flour and mix to a stiff dough.
Form into small balls and place on greased cookie sheet at least 1" apart.
Bake at 300°F for 20 minutes. After five minutes in oven, press cookies down
with a fork in a criss-cross manner. Continue baking, being careful not to
burn and adjusting time for your oven.
Makes about 2 dozen cookies — 1.4 effective grams of carbohydrate per cookie.
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Winter Snowflake Cookies
Preheat oven to 350°F.
Bring a bit more than 1/2 cup DaVinci Sugarfree Vanilla Syrup to a boil
and measure out 1/2 cup. Pour boiling syrup over oats. Mix, cover, and
set aside to soak. Meanwhile, beat the butter, Splenda, eggs and vanilla
together until fluffy and smooth. Add coconut, baking powder and salt to
the oats; then pour the oats into the creamed mixture and combine well.
Drop by teaspoonful 2 to 3 inches apart on a greased cookie sheet. Bake 12 to 15
minutes and cool completely on rack. Store in an airtight container — layers
separated by waxed paper or paper towels.
Makes 24 cookies. 3 effective grams of carbohydrate per cookie.
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Santa's Village Cookies
Preheat oven to 350°F.
Blend shortening or lard with Splenda in a large bowl. Beat
in vanilla and eggs. Set aside.
Sift remaining dry ingredients together.
Add dry mixture to wet mixture, blending well.
Stir in walnuts, and most of white chocolate pieces
(reserve a few pieces for decorating tops if you like.)
Drop from teaspoon on ungreased cookie sheet and flatten
a bit with palm. Decorate tops with white chocolate pieces
if you like. Bake at 350°F for 10 minutes
or until golden brown. Remove cookies with spatula to wire
racks; cool completely.
Makes 2 dozen. 1.4 effective grams of carbohydrate per cookie.
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