We’ve got some close 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!
- 3 oz. cacao butter
- 1 tsp. orange oil or zest
- 4 oz. Sukrin gold IMO syrup
- 1 tsp. vanilla extract
- 1 Tbsp. rum optional
- 2 large eggs room temperature
- Preheat the oven to 360°F (180°C). Line the bottom of a baking pan with parchment paper.
Combine Sukrin gold IMO syrup, vanilla extract, orange oil, cacao butter, and rum in a medium-size pot. While stirring, heat the mixture on medium-high just until melted. Set aside and let cool.
In a small bowl, whisk the eggs lightly.
- In a big bowl, combine all the dry ingredients. Make sure to sift the coconut flour and cacao powder. Use any of the spices listed in the ingredients that you can get a hold of.
- Pour the eggs into the dry mix and incorporate. Finally, pour in the syrup mix and knead well. Use your hands if needed.
Not listed in the ingredients: If you wish, mix in some chocolate chips.
- Wetting your hands as you go, form 40 balls (in two batches) and place each onto the baking pan. Using a wet fork, press down on each of the balls to form cookies. Bake for 20 minutes.
Not listed in the ingredients: If you wish, add a nut of choice to each cookie before baking. I love adding roasted hazelnuts!