Sugar-Free Christmas Cookies

I would have to say I'd use part almond flour and part rice flour,white flour isn't that good for anyone!!! Too many carbs!!Another thing…coconut oil is great in baked foods it is very healthy for us humans and pets too.Instead of Equal…ugh…try Stevia,Splenda or Monk fruit…much more healthy!!

I love sugar cookies, and this recipe is great, helped me stay within my range and they are not fattening. Thank you for sharing the recipe.

I'm sorry but I missed your response about the various flour options and their carb values. The Holiday got the best of me and now I don't know where to find your response on the morning of 12/23. I'm new to the sight and I'm having trouble following the comments if I can't log in every day. I have found Almond (and Hazelnut) Flour in our natural foods store, but it is very expensive.
I have ground up my own almonds as finely as possible and then added the "flour" to make a pie crust. If you can guide me back to your discussion, I'd appreciate it.

Joni: I posted a discussion this morning that lists some other flour opeions and their relative carb counts. It took me longer to research it than I expected. I thought the nutritional information was also in my cookbook, but it wasn't. So I had to teach myself how to use the online nutritional analysis tools before responding.

I have purchased almond butter, as well as sorghum, tapioca, garfava, soy, rice, potato, and amaranth flours all at my local Whole Foods. I've seen the Teff flour online at Ancient Grains and I do want to try it since it is described as having a nutty flavor which sounds like it would be great in cookies. The one I need to look for now is Almond Flour. I've read about it and it especially low in carbohydrates, but I haven't seen it in my local stores.

One of my projects in January, is to test out some of the recipes I've been working on. I've been adapting some gluten free receipes so that they are also diabetes friendly.

Carol: I see you have listed a number of flours below. Where would one find these because I'm sure they can't all be purchased at the local grocer?

Also, if anyone can tell me what almond butter is and where to find it. I would really like to try it but either I'm looking in the wrong place or I have misunderstood what it is. Try as I might, I just can't seem to find it in my grocery store.

I just made banana bread the other day and used soy milk, Paul, and it worked out fine. I also used unbleached flour but would like to know of other options.

Oh, glad you reminded me. I've been busy with other things this morning and it slipped my mind.

OK, I'll look it up and post on the discussion in a little while.

I think using an alternative for any white/cake (wheat) flour is a must, if you want to eat more than one cookie. Please, Caroltoo, I'd really love to know about other low-carb "flours". I'm also lactose intolerant, so we have to sub for butter and any milk products. Nut flours work very well, but one still needs to use something else as well. Soy powder just changes the taste/consistency too much. HELP!

Will definitely make these this weekend.

I am a cookie monster lol. It's sugar free cookies I love it can't wait to try this recipe!

There is almond flour, sorgum flour, potato flour, teef flour, soy flour … just a whole bunch of other flours that you could use without having to go to wheat flour. I need to leave now, but let me get back to you tomorrow Joni after I check in a cookbook I have. The author has a mixture that she uses for pastry.

Okay, I've tried using whole wheat flour when baking with not so great results. My cakes came out flat. I was searching about this and you need to add other flour to it to make it work. So, will unbleached flour work?

I'm with you on the NO white flour ever. I knew I reacted horribly to it. Nice to know what is actually in it that causes the reaction. Thanks.

Please people, no diabetic should be eating white flour/cake or otherwise. It contains Aloxin which is a by product of bleaching the flour. It is used in lab rats to induce high levels of glucose to test diabetes drugs like Metformin, just to see how well it works. The truth would be nice for a change!! Read the book Diabetes without drugs, there are some great recipes in this book and lots of healthy natural surgars that are better for any diabetic type 1 or 2. Good luck with this cookie recipie. I wouldn't touch it with a ten foot pole!!!

Butter is more often used than shortening actually. Might try a mixture of butter and almond oil.

When I occasionally use something other than a nut oil or olive oil, I'll use butter because it's real before I'll use margarine which is made in a chemist's lab.

Does anyone know a substitue for shortening?

for Christmas

Says makes 24 servings so if it only makes 24 cookies then 1 per serving.

Tristen—I figure 2. 1/2 cookies per serving. It makes 24 cookies and has 10 servings, so that would be 2.4 cookies per serving.