Golden Dolci Spiced Cookies (Pepparkakor)
These traditional Scandinavian spice cookies are reimagined using Golden Dolci principles. They're thin, crisp, warmly spiced, and lower in carbohydrates than the classic version while maintaining the signature snap and deep holiday flavor. The sweetener blend promotes browning, while bamboo fiber and almond flour help create a delicate crisp texture.
Servings 24 cookies
Calories 85kcal
Ingredients
- Dry Ingredients
- 2 cups 224 g superfine almond flour
- ½ cup 60 g bamboo flour
- ¼ cup 30 g oat fiber
- 2 tbsp 20 g vanilla whey protein isolate
- ½ tsp xanthan gum
- ½ tsp baking soda
- ½ tsp cream of tartar
- ½ tsp sea salt
- Spice Blend
- 2 tsp ground cinnamon
- 1½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground cardamom
- ¼ tsp freshly grated nutmeg
- Wet Ingredients
- ½ cup 113 g unsalted butter, softened
- ½ cup 96 g allulose
- ¼ cup 48 g Swerve Brown
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp molasses optional—adds authentic flavor; omit for lower carbs
Instructions
Prepare Dry Ingredients
Whisk together all dry ingredients and spice blend until evenly combined.Cream Butter
Beat butter with allulose and Swerve Brown for 2–3 minutes until light.Add Wet Ingredients
Mix in egg, vanilla, and molasses (if using).Combine
Gradually add the dry ingredients until a soft dough forms.Chill
Wrap dough and refrigerate for 45–60 minutes.Roll
Preheat oven to 325°F (163°C).Roll dough between parchment sheets to ⅛ inch (3 mm) thick.Cut into traditional hearts, stars, trees, or rounds.Bake
Bake 8–10 minutes until edges are lightly browned.For extra crisp cookies, turn the oven off and leave cookies inside for an additional 5 minutes with the door cracked slightly.Cool completely before icing or storing.
Notes
Storage
- Airtight container: 2 weeks
- Refrigerator: 1 month
- Freeze baked cookies: 3 months
Approximate FDA Nutrition Facts
Serving Size: 1 cookie (1 of 24)| Nutrient | Amount |
|---|---|
| Calories | 85 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 15 mg |
| Sodium | 55 mg |
| Total Carbohydrate | 9 g |
| Dietary Fiber | 3 g |
| Total Sugars | 0 g* |
| Added Sugars | 0 g |
| Sugar Alcohols | 5 g |
| Protein | 3 g |
Suggested Improvements & Red Flags
✅ Temperature Adjustment: Bake at 325°F rather than 350°F. The almond flour and allulose brown more quickly than wheat flour, producing a more traditional crisp cookie without scorching. ✅ Cream of Tartar + Baking Soda: This combination works well here and helps produce a lighter, crisp texture. ✅ Sweetener Balance: The combination of allulose and Swerve Brown is ideal. Using only erythritol can produce excessive cooling and a harder cookie. ✅ Protein Level: The small amount of whey improves browning and structure without making the cookies tough. ✅ Bamboo Flour: Excellent for crispness. Increasing it much beyond ½ cup would make the cookies too dry.
