We have friends whose toddler is (surprisingly!) not a sweets lover. While he does show white bread addiction, he never wants to eat cake or cookies. Only when they come over for a visit, and when we bring a keto dessert on the table, he’s all over it. The funny thing is, parents have no clue the desserts are something special, sugar-free and low-carb. I don’t brag about it as they are one of those people that just don’t seem to appreciate any special dishes. They simply consume what they are offered and nod if they agree that the food is edible.
Anyways, the toddler loves my jaffa cake as well as all the cookies I’ve ever made. Now, I’m waiting for an opportunity to see if he likes these cookies right here. They are overwhelmingly winter-friendly. I baked a ton of batches just before New Year’s, and I will keep baking them until it’s snowy outside. What makes them so unique is the spices I put in. It’s pretty much whatever spices I have at home at the moment: Cloves, cinnamon, orange zest or oil, ginger, gingerbread spice blend, cardamom … Even a dash of black pepper … You name it.
Yeah, I go crazy with not just one, but even two tablespoons of spices for one batch. There’s only one tbsp. listed in the ingredients. But you can go crazier than that. I’m sure not everybody likes many spices, though. Take my grandma for example. I’d never take her to an Indian restaurant. Turmeric is OK (and healthy) to her, but anything beyond this yellow additive is like feeding black metal music to a didgeridoo music lover.
Ok, take a deep breath, smell those lovely winter spices and give the cookies a chance. Don’t be afraid to use IMO syrup. Try the best you can to get a hold of the gold version because it replaces honey or molasses excellently. Can’t offer many alternatives if you want to remain low-carb. And don’t replace cacao butter with dairy butter if you don’t have to. These are all the “secret” ingredients that make the cookies unique. Yum!