Christmas Cookies That May Be Better For You

Flourless choco-nut gems are not sugar-free but using a sugar substitute cuts the carbs and doesn't wreck the flavor.

This recipe came from the For the Love of Food blog.

I miss the carb-bomb labors of love Christmas treats my mom used to send every year all the way from South Dakota in TWO large batches: frosted melt-in-the-mouth sugar cookies in cut-out shapes; ginger and peanut butter cookies; Russian tea cakes; Chex mix, and the family favorite—Special K Bars which, in addition to the highly processed cereal, included peanut butter, a load of the dreaded high-fructose corn syrup, and a bag of chocolate chips melted on top.

Alas, over the past decade, I've become a serious carb-avoider. During my most dedicated periods, I try to limit myself to fewer than 30 unrefined carbs a day, which equals around two slices of bread. Notice I said "try." My intentions are noble but I often fail. Like at a party the other night. I won't go into details, but some failures are massive. Even a couple days of eating like a stereotypical overweight American makes me cringe at the scale, sending me straight into carb-correction mode.

I guess it's worked; I am not skinny, but my weight has fluctuated only a few pounds, up or down, from the day it dawned on me that refined carb reduction was my best bet for combatting creeping weight gain.

Still, I miss the cookies and went on a hunt for lower-carb alternatives. This post is sorta late to do any good for this holiday season, but I think these two recipes are transferrable to various celebrations throughout the year, and maybe even for lunchbox treats.
I have to admit I also reverting to one of my mom's type cookies, the nut-and-butter-rich Russian tea cakes, to bring to a post Christmas visit to our son and family. I know somebody there who loves them!

On to the goods!

As you can see, this oft-repeated recipe has gone through some revisions since my sister first sent it to me a few years ago.  These are really really good, even with substitutions.

Flourless Espresso Chocolate and Nut Gems

• 4 oz. bittersweet chocolate (or semisweet if you can't find bittersweet) chopped into medium chunks
• 1/2 stick unsalted butter
• 2/3 cup sugar, Splenda, or another sugar substitute. I get 22 rather than 24 mini-cupcakes using Splenda.
• 2 teaspoons vanilla
• 1 1/2 teaspoon espresso powder (sub instant coffee if you must)
• 3 large eggs, beaten
• 1/2 cup unsweetened cocoa powder
• 1/2 cup ground walnuts or other nuts. Optional.
• 2 tablespoons powdered sugar. Optional.

Preheat oven to 375. Coat mini-muffin tin, or tins, with cooking spray. I used coconut spray, even though my 24-c tin is supposedly non stick. Combine the chopped chocolate and butter in a microwave-proof glass bowl and heat for two minutes, then one minute at a time, stirring after each minute until melted. Alternatively, use a double-boiler. Whisk in sugar or Splenda, vanilla and espresso powder, then whisk in eggs until well combined. Sift cocoa powder over the top and whisk until smooth. Stir in the ground nuts. Spoon mixture into mini-muffin tins, filling nearly to the top. Bake until cookies have risen, 8-10 minutes. Cool in pan on a rack for 10 minutes, then carefully remove from tin to a cooling rack. Sift powdered sugar lightly over the "gems."

I was able to find a 24-mini muffin tin; two 12-ers will also do the trick. Note

 two empty spaces due to using Splenda.

Walnuts ground up in a food processor. Discovery! When processing walnuts

in my Cuisinart, most of the bitter membranes in the nuts ended up on the

sides of the bowl and were easy to wipe out. 

ONE MORE! LEMON HEAVEN!


Lemon coconut cookies are lemon heaven, according to cavegirlcuisine.com, where this recipe originated.

Lemon Coconut Cookies

• 1/3 cup coconut flour
• 1/3 cup unsweetened coconut flakes
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons lemon zest
• pinch of sea salt
• 3 tablespoons butter or ghee, softened
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/4 cup raw honey

Cool the dough for a half hour in the refrigerator. (My addition to the recipe!)
Preheat oven  to 350. Line a baking sheet with parchment paper. (Do not skip this step!)
Mix all ingredients until well blended. Place one tablespoons of batter at a time on the baking sheet about two inches apart. Place another piece of parchment paper, or wax paper,  over each mound of batter in turn, pressing with the bottom of a glass to flatten to about 1/8 inch thickness. Bake for 12 minutes. Let cool for five minutes then transfer carefully to a cooling rack. Cookies that aren't immediately consumed should be stored in the freezer.

Note: These cookies are a bit fragile. Handle with care. They're great eaten right out of the freezer.

Other lower carb, may-be-better-for-you desserts

Berries Crisp - you'd have to use frozen this time of year, but still great!
Avocado, chocolate and peanut butter pudding or pie. Fantastic. You have to try to believe.