fbpx Skip to main content

Best Christmas Cookies

By December 4, 2012December 3rd, 2020Desserts, Holiday Recipes, Nutrition Education, Vegetarian

Best Christmas Cookies

Another great testimonial about this lifestyle.  

I NEVER take photos of myself but I had to take a couple just so I could send them to you. I only wish I had taken before photos as well!  Sorry for the poor quality.
So, I have been eating your way for about a year now, but really kicked it up a notch about  two months ago when I purchased a package with you. My goal was to lose about ten to twelve pounds.  I had become so frustrated as I watched the scale only change slightly over these past two months.  I think I have only lost about 4 pounds total. But guess what I learned? The scale lies!  I finally took some measurements and I have lost two full inches off of my waist! After having four kids I never thought I could have a 24 1/2 inch waist!  Not only have I lost fat around my belly, but some of the stretched out skin (from multiple pregnancies) seems to have disappeared!  I honestly don’t care what the scale says anymore. Sure, I would love to lose a few more pounds, but I am no longer a slave to my scale. I have learned my mind and body more accurately represent the level of my health, not the scale. Thank you for giving me this freedom!

Click HERE to get your 30 day meal plans and start your transformation!

Best Christmas Cookies


If you are wondering why I use the sweeteners that I do, please listen to this great podcast of a Doctor discussing why these sweeteners are a better choice that honey, coconut sugar or maple syrup, click HERE to listen. 

Sweetener Tips

My recipes will call for Swerve or erythritol and stevia glycerite. In any recipe you can use Swerve, ZSweet, Truvia, Organic Zero, Xylitol or Just Like Sugar. In order to use a different product, use the same amount of sweetener for the amount of erythritol in the recipe and omit the stevia (except for Organic Zero, that is only erythritol and you will still need stevia for sweetness).


1 cup erythritol and 1 tsp stevia = 1 cup Swerve (measures cup for cup like sugar)

1 cup erythritol and 1 tsp stevia = 1 cup ZSweet

1 cup erythritol and 1 tsp stevia = 1 cup Xylitol

1 cup erythritol and 1 tsp stevia = 1 cup Just Like Sugar

1 cup erythritol and 1 tsp stevia = 1 cup Organic Zero and 1 tsp stevia

Best Christmas Cookies
More Tips and Recipes like this in The Art of Healthy Eating: Kids

Glycemic Index of Sweeteners

Stevia Glycerite = 0
Erythritol = 0
Xylitol = 7
Maple Syrup = 54
Honey = 62
Table Sugar = 68
High Fructose Corn Syrup = 100



1/2 cup butter
1/2 cup cream cheese
3/4 cup confectioners Swerve
1/4 tsp baking powder
1 egg
1 tsp extract (orange/lemon/vanilla/almond)
1/2 tsp Celtic sea salt
2 cups blanched almond flour
1/4 cup coconut flour
Crushed pecans

Preheat oven to 300 degrees F. In a large bowl, cream the butter and the cream cheese for 1 minute. Add the natural sweetener and the baking powder and continue mixing until creamy. Add the egg, extract and salt and mix again. Stir in the flours, drop the dough onto a greased piece of parchment, roll into a log about 2 inches in diameter. Roll the log in the crushed nuts and then wrap each in a piece of parchment and chill in the fridge for 30-60 minutes. Remove the parchment and cut the log into 1 centimeter thick cookies. Place on a baking sheet and bake for 12-15 minutes. Makes 24 servings.

Traditional Cookies = 159 calories, 10g fat, 2.8g protein, 23.6g carbs, 0.6g fiber (23 effective carbs)
“Healthified” Cookies = 115 calories, 10g fat, 2.8g protein, 2.8g carbs, 1.4g fiber (1.4 effective carbs)

Best Christmas Cookies

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Tammy says:

    Can I use JLS?

  • These cookies look great!! Thanks for sharing the sweetener info too, very helpful! I’m going try the Just Like Sugar & cross my fingers for no ill side effects. 😉

  • Anonymous says:

    My weakness has always been frosted sugar cookies (cut out ones). Would this recipe work for that? Or would the recipe you posted for the Somoa cookie dough work better?

  • Anne says:

    I wonder if adding sf peanut butter would be a fun variation?

  • Eric says:

    These look great, cant wait to make them. Question, though, when I look up your The Art of Healthy Eating: Sweets, it says that the price (on Amazon) is $648.75. Can that be right?

  • ashley mae says:

    Hi Maria,
    I was hoping you could help me; I have the Jillian michaels protein powders and i was wondering if you could help me if they are safe to drink? I am a college student very very tihght on budget and is all i can addord.


    Nutrition Facts
    Serving Size 27 g
    Servings Per Container 14
    Amount Per Serving
    Calories 100Calories from Fat 15
    % Daily Value*
    Total Fat 2 g 3%
    Saturated Fat 0.50 g
    Cholesterol 45 mg 15%
    Sodium 60 mg 2%
    Potassium 150 mg 4%
    Total Carbohydrate 7 g 2%
    Dietary Fiber 3 g
    Sugars 3 g
    Protein 15 g 31%
    Calcium 11%
    Phosphorus 11%
    Magnesium 5%
    (-) Information is currently not available for this nutrient.

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**

    ** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.

    Calories: 2,000 2,500
    Total Fat Less than 65g 80g
    Sat. Fat Less than 20g 25g
    Cholesterol Less than 300mg 300mg
    Sodium Less than 2400mg 2400mg
    Potassium 3500mg 3500mg
    Total Carbohydrate 300mg 375mg
    Dietary Fiber 25mg 30mg
    Calories per gram:

    Fat 9·Carbohydrate 4·Protein 4
    Top of Page
    Nutrition Information. Proprietary Protein Blend 19G, %Daily Value Not Established: Whey Protein Blend (Whey Protein Concentrate, Whey Protein Isolate). Bcaa Blend (L-Leucine, L-Isoleucine, L-Valine). Ingredients: Proprietary Protein Blend ((Whey Protein Blend (Whey Protein Concentrate, Whey Protein Isolate), Bcaa Blend (L-Leucine, L-Isoleucine, L-Valine)), Buttermilk Powder, Inulin, Oat Fiber, Cocoa Powder (Processed With Alkali), Fructose, Xanthan Gum, Soy Lecithin, Natural Flavor, Stevia Extract (Stevia Rebaudiana) (Leaf). Contains Milk And Soy Ingredients. Contains Small Amounts Of Soy Lecithin To Improve Mixability. Typical Amino Acid Profile (Milligrams Per 27 G Scoop****): Essential Amino Acids: Histidine 309 Mg, Isoleucine 952 Mg, Leucine 1,744 Mg, Lysine, 1,262 Mg, Methionine 302 Mg, Phenylalanine 463 Mg, Threonine 1,086 Mg, Tryptophan***** 232 Mg, Valine 915 Mg. Nonessential Amino Acids: Alanine 624 Mg, Arginine 418 Mg, Aspartic Acid 1,586 Mg, Cysteine 294 Mg, Glutamic Acid 2,005 Mg, Glycine 263 Mg, Proline 812 Mg, Serine 806 Mg, Tyrosine 423 Mg. ***Daily Value Not Established For Sugars. ****Approximate Values. *****L-Tryptophan Is Naturally Occurring, Not Added.

  • Luz says:

    Hi Maria,
    These look great! I’m thinking of having some colored red and green to make it more festive. Question do you have to use confectioners Swerve? I only have regular Swerve currently or Ideal Confectioners…

  • Anonymous says:

    Can you clarify the Swerve substitution for your recipes is it 1:1 or 1 cup erythritol to 1 1/4 cup Swerve. You mention both in this post?? Switching over to Swerve and want to get it right. Thank you.

    • That was a typo. It is fixed above. It is 1:1 Swerve for 1 cup erythritol and 1 tsp stevia. 🙂

    • Anonymous says:

      I did not use the Stevia. Forgot. I baked at the right temperature for 15 minutes, they were really soft and doughy. When I took them out of the oven they were still soft and crumbly. What did I do wrong?

  • France says:

    Your photos are gorgeous! What a good looking recipe!!!

  • NewlywedBaker says:

    where do you get the sweeteners? I’m interested in trying to make these but this is all new to me.

  • Sherrilee says:

    Made these tonight. I don’t care for “regular” shortbread but liked these a lot. I didn’t have pecans so I ground some hazelnuts and rolled the log in that. They still tasted good. My husband who is a shortbread lover, really enjoyed these with a hot cup of Krakus (chicory root coffee substitute).

  • Anonymous says:

    I live in Canada and am trying to buy your books on Amazon.com but I am being told that they can’t be delivered to my address. Is there any other way to get your books?

  • Hi Maria. I made these yesterday with 1/2 cup Swerve and 1/4 cup Just Like Sugar (for Baking) because I don’t like the taste of Swerve alone. They were really soft and fell apart after 15 minutes of cooking and even after 20 minutes. I cooked them even longer and raised the oven temperature, which helped, but they are still soft. I was hoping for a more shortbread like texture. Any advice? Maybe 2 egg whites instead of the whole egg?

  • Amy says:

    These turned out so good! My husband said ” you have to make more of these” Thank you, these taste like Christmas. Thank goodness I froze half for Christmas, or they would be all gone by now.

  • Are these cookies, crunchy. I need a crunchy cookie recipe!

  • Tammy says:

    Would this cookie hold up to making a depression and adding a small amount of jam? Sort of like a thumprint cookie?

    • I think that would work. Happy Baking! 🙂

    • Susan says:

      Absolutely! I just made these in thumbprint cookies with sugar free blackberry and strawberry preserves. Delicious! I also made them with Ghirardelli 60% cacao chocolate chips…yummy! I want to try decorating with frosting and ganache next!

  • Anonymous says:

    I was just listening to the podcast on sweeteners and he makes it sound like Stevia or ya con only is the way to go and really looks down on the erythritol. why do you add the erythritol with the stevia vs. stevia by itself? Do you need the powder/granular substance to help solidify the food products? I feel even moer confused now.

  • Deb says:

    I made these. They are very good. Couldn’t get mine to brown as nice as your photo. Do you need to get the cookie roll to room temperature first? I tried 325 for 15 minutes the second time around. Better, but not as pretty as yours! 🙂

  • Anonymous says:

    Hi Maria,
    When using your convection oven in your recipes, do you use the straight convection, or convection bake?

  • Unknown says:

    can i sub liquid splenda?

  • Thanx for ur post. plzzz tell me wht is the main benifits of WP, nd wht is the effect of WP on health ??

  • Erica F says:

    Made these today and they are a HIT. Gracias Maria!!!!

  • Anonymous says:

    do you like the product sold at most grocery stores, “stevia in the Raw” and does it work in your recipes. thank-you k.j.

  • To begin replacing traditional white sugar, I would like to purchase one of the above sweeteners–considering Swerve or ZSweet–but, after reading reviews, I am concerned about digestive issues and the often mentioned “cooling affect.” Any suggestions, information, or experiences would be helpful. Maria, I really enjoy your blog and Facebook page–it’s intriguing and thoughtful and informative!

  • Thanks so much–ordering today!

  • dianeabby says:

    I was wondering if I could substitute Monk Fruit for other sweeteners (Swerve, Just Like Sugar, etc)? Swerve and Just Like Sugar are so expensive! I don’t like Stevia Glycerite, could I just add more Stevia if I can’t use Monk Fruit?

  • Tina says:

    Can you recommend a substitute for cream cheese?

    • cemmerich says:

      That is a tough one. You can try coconut cream (cream off the top of a can of coconut milk). 🙂

  • Good day! I know this is kinda off topic but I was wondering which blog platform are you using for
    this site? I’m getting tired of WordPress because I’ve had problems with hackers
    and I’m looking at alternatives for another platform. I would be fantastic if you could point me
    in the direction of a good platform.

  • Heather says:

    Made these for christmas…My dads fav was always ‘icebox cookies” that my grandmother made. These completely fooled me!! I love them. a new staple!

  • angela says:


    Have you heard of the sweetener Lakanto? I was wondering if this is a good sugar substitute to use. I have tried it before and like it but wanted to make sure you thought it was ok before I buy it since it is a little pricey.

    • Janet t says:

      angela, how is the taste of lakanto? does it taste like swerve, wit that coolness? and can you cook and bake with it just like you could real sugar? thanks so much angela

      • angela says:

        It does NOT have the coolness that swerve does. Yes you can cook with it. They have a white kind and a light brown kind. I personally prefer the light brown one. I think it tastes a little like coconut sugar if you’ve ever had it. I like it in my coffee better than swerve but still use swerve in baking cakes because I think it is cheaper but the lakanto is better for baking cookies where I have found swerve’s coolness to interfere. You should try it. Buy a small bag and try it out.

      • cemmerich says:

        There is no coolness no. I like it. I don’t think it melts like sugar though. 🙂

  • angela says:

    Also, it measures cup for cup just like sugar.

  • Janet t says:

    you are very kind. thank you for the helpful tips. I will give it a try. thanks again.

  • MJ says:

    Hello Maria! I just noticed that you had YACON SYRUP listed in your Amazon store…I have every single books you have published to date and I’m wondering what would be the equivalent in Yacon as a substitution for the other “sugars” you list in your recipe…..e.g. if you list ½ up of Swerve for instance, what would be the bacon equivalent?…
    I have a bottle of bacon at home and I’m wondering how I can further use it in your glorious recipes!…..thanks again, M.J.

    • Maria Emmerich says:

      I really only use it where that brown sugar flavor is needed (BBQ sauce) and just use in little. I don’t use it as a full sugar substitute. 🙂

  • Lara says:

    I was reading the article on sweeteners and am confused because he seems anti-stevia. And you use it so are there only some Stevias you recommend?

    • Maria Emmerich says:

      I don’t totally agree with what he has to say, but there are some good things said. I like Stevia and erythritol (also monk fruit). 🙂

  • juliendbq says:

    Maria, I am metric-challenged. How thick is 1 cm, please? Thanks for all your work!

  • Jen says:

    Dairy free version?

  • Lindsey says:

    These are DELICIOUS! I mixed a little powdered Swerve with some lemon juice for a light glaze. The perfect recipe for holiday cookies! Thank you!

Free Email Updates

Don't miss any of our free content or sales!

We respect your privacy. We never share your information with anyone.