Saturday, December 22, 2012

Christmas Cookies~ Low Carb

  As many of you know me and my daughter both suffer from food allergies.    This has made the past year a real learning experience for me as far as cooking and baking are concerned.

    So many new techniques to learn as well as different ingredient choices have made it possible for us to eat a variety and yet not set off the allergies , migraines and severe mood swings that plauged  us for several years.   Changing our eating habits was far more helpful than expensive medications we could have ever taken, plus unlike the meds, this worked.. I am grateful to all those who tested and shared the recipes with us.  If you experience mood swings or migraines or BOTH- please look into your food choices and make some changes..  You wont be sorry and this can drastically improve the quality of your life and the lives around you ~ since they have to put up with your cranky moody self , lol..

   here is my version of Christmas Cookies.
 photo source- I dunno:) but isnt it pretty and whats a post without a pretty picture. My cookies are yummy but not not nearly this cute.

Ginger Snap Cookies (using almond flour)

Update: You may want to cool the dough at room temperature or place it in the freezer for a few minutes to keep them from spreading when they bake.

Ingredients (makes about 22 cookies)

  • 2 cups of blanched almond flour
  • 1/8 teaspoon of sea salt
  • 1/4 teaspoon of baking soda
  • 1/3 cup of honey or  1 cup splenda- which is my preference
  • 4 tablespoons of unsalted butter, ghee, vegetable shortening, or coconut oil, melted
  • 1 teaspoon of cinnamon
  • 2 teaspoons of ground ginger
  • 1/2 teaspoon of cloves
  • 1/4 cup chopped walnuts or pecans/ sprinkle on top before baking


  1. Preheat the oven to 275 degrees F convection setting, or 300 degrees F at a regular setting.
  2. Blend all the dry ingredients together and then add the honey and butter, and blend well.
  3. With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a greased baking sheet (or a baking mat on a baking sheet). They don’t spread when baking, so place each cookie about an inch apart on the baking sheet.
  4. Press each cookie to flatten it using either the palm of your hand, or the back of a fork. To get the hatch pattern, criss-cross the top of the cookie down with the back of a fork. Optionally, sprinkle some sea salt on top of each cookie.
  5. Bake for 15 minutes.
  6. Turn the cookies over and lower the temperature of the oven to 175 degrees F convection (or 200 degrees F regular setting), and bake for another 15 minutes.
  7. For an even crunchier cookie, leave them in the oven for another 10 minutes or so, or just leave them in the oven until it’s cool. To get the snap back at any time, pop this in an oven for about 10 minutes at 200 degrees F.
I do ice mine using   splenda   3/4ths cup  and 2 tablespoons of water.. mix in a bowl and drizzles on cookies with a spoon after cookies are thoroughly cooled.
   I hope these will make the holiday brighter for those with allergies // on a low carb diet  1.2 per 3 inch circular cookie 1/3 inch thick// or if you are staying away from wheat products in general.    They are also nice to have at  a party in case you have a guest who cant have traditional  wheat and sugar desserts.. Now they wont feel so left out when others are having Sweets:)     

    Coming in  2013:::
  I will be sharing 1 recipe per week for allergy folk and low carb folks that I test in my own kitchen.