I made these cookies tonight using honey instead of splenda. Not low-carb, but I was going for a paleo approach.

Anyway, I wasn't very happy with the results. The cookies became quite runny and have a rather unpleasant gummy edge. I also used raw almonds this time instead of soaked/dried in the oven almonds that I usually have, and it changed the flavor significantly.

I'll keep on making these, but I'll stick with the splenda and my prepared almonds from now on.

I am going to try them again with the already prepared almond flour. I still have no unsweet coconut I may just go but 1 and grate it myself,lol.

I really like the prepared almond flour. That's what I've used every time.

I just made a batch with honey. I was making a lebkuchen variety and the honey actually adds one of the primary flavors. Like you I got a runnier batter, even though I added about a 1/3 cup of extra almond flour. They did have a little bit of a weird texture, and I wondered if it was the xanthan combined with the honey.

The original recipe was designed for the Specific Carbohydrate Diet and called for 1 c of honey (blech! Too Sweet!) so there ought to be a way to make it work.

After many batches, I've found that I like the 1/2 tsp soda, 1/2 tsp xanthan mix best. I don't like just soda at all, and 1tsp xanthan is too much.

I made my substitute xmas pastry cookies with orange and dried cherries. They're fine, but not quite what I'd hoped. I think I should have added less extract and some orange peel, and I think maybe orange is too close to almond and coconut to stand out, so the flavor it a little odd.

But I'm sure it will be fabulous with bacon and fruit for our traditional early morning snack.

I gave in to my husbands big blue eyes and made one more holiday batch of chocolate chip. I found the mini chips gave a better balance.

Except for the slight gumminess, I really, really like the lebkuchen, which is a German holiday honey cake, for those who don't know. Its in the gingerbread family. I used 1/3 c of honey and a spoon of molasses as sweetener, and about 1/2 more spices than the flour based recipe called for, and it came out just right. I'm very pleased with it and it's completely satisfying my holiday craving.

This treat has really made my holiday. I could have managed without them, but I would have been sad and more inclined to indulge while out. Now I have fantastic treats at home and nothing I could order out ever sounds as good. I'm very pleased about that.

Oh I adore lebkuchen! My dad travels to Germany on business quite frequently, and he always brings back a whole bunch of it for Christmas.

Enjoy your lebkuchen, Bat Spit!

I spent several years in Europe growing up and developed a taste for it, especially the year I was in Austria.

My favorite is the one covered in dark chocolate and smeared with apricot jam!

But my lower carb version is very satisfactory.

Hi, I was just wondering how you update your "ticker" for your signature?? I created one and put it in my signature - but how in the world do you update it?

you have to make a new one each time Raychild.
(as far as I know, anyway)

dianna

ok, thank you!!

YES! This is the recipe I've been looking for! Moddable, flexible, and simple as a standard recipe. And I don't have to go grocery shopping online!

I made the original recipe, except half my nut flour was pecan (I like pecan). I made half the batch into spice cookies, which came out tasting like speculaas, and half into "chocolate chip" with tiny shaving of unsweetened chocolate.

Next time I think I'll try adding a tbsp. of SF vanilla syrup for flavor...but the texture and sweetness of these is nigh-on perfect! And so satisfying! Thank you a hundred times for posting it!

i made this with xathan gum since i always like moisty cookiessss
and it turned out wonderful!!!!

and i used grape seed oil for replacement of butter
since i was feeling lazy to melt the butter haha(slap me please)
then i added 2 packets of stevia and 1 teaspoon of the xliy-something-something( the sugar alcohol thing )
and i also add cinnamon in it~!! yummyyyy

These are so chewy and wonderful! I added 1 tsp of xanthan gum and used erythritol and stevia (NuNaturals alcohol-free stevia) as the sweeteners. Going to add a bit of blackstrap molasses and maple extract to the next batch. No cooling effect, at least not yet (gotta wait till they cool completely!). Fab recipe, OP!

not sure if i posted on this one or not. i have to try this out. sue

These are so incredibly delicious! I halved & slightly modified the recipe to make 8 cookies. I also used 1 ounce bakers chocolate melted & sweetened with 1 Tbsp Splenda, cooled & chopped.

1/2 c butter
1 egg
4 tsp vanilla
1/4 cup splenda
1/4 cup coconut
1 c almond flour
1 tsp baking powder
1/4 tsp salt
1 tsp xanthan gum

Nutrition Facts
Serving Size 31.3g (1 cookie)

Amount Per Serving
Calories 154
Calories from Fat 133
% Daily Value*
Total Fat 14.8g 23%
Saturated Fat 6.1g 31%
Cholesterol 39mg 13%
Sodium 123mg 5%
Total Carbohydrates 4.3g 1%
Dietary Fiber 2.2g 9%
Protein 3.8g

Vitamin A 4% • Vitamin C 0%
Calcium 7% • Iron 7%

* Based on a 2000 calorie diet

The thread was just to long to read all the post but I just wanted 2 say I used 2 cups of so flower for the base and baking powder instead of soda, perfect short bread cookie.

I made a batch of these today and they turned out very tasty.

I didn't add the baking soda but the same amount of xanthum. I did use a whole cup of splenda plus some coconut extract.

I also added 2 tbs of soy flour to the ground almonds.