Every year, I make mince cookies for Christmas. Everyone loves them, especially my family and coworkers. I want to keep the tradition this year. I was tempted to just make the suckers as usual, but over the last 12 months, many of my coworkers have either gone more lowcarb/paleo or have been diagnosed as diabetic and so really should be going lowcarb. And my mother is now paleo. So what I would like to try to do is hack the cookie recipe into something more lowcarb/paleo friendly. Any advice? I am short on brain power when it comes to baking so I just don't know how to make conversions. I suspect I could use splenda instead of sugar but I am not sure if the amounts would be the same and splenda seems to work better in some situations than in others. And I am rather clueless about what to do about the flour.
I couldn't find any lowcarb mince cookie recipies on the net either. Anyone have any advice? I'd prefer not to end up making 5 or 6 diff batches of these things, only to have all of them taste bad anyway. Here is the regular ingredient listing for these cookies. 1 cup shortening, 1.5 cups sugar, 3 eggs, 3 cups unsifted flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 9 ounce package mincemeat. The mince meat already has brown sugar and raisins, but the mince is essential to the overall flavor. So I am thinking what I would like to substitute out would be the flour and sugar. I am willing to go less paleo if it's still lowcarb and at least not super unhealthy. I only make these things once per year. I would like everyone to be able to enjoy them even if they are not on a diet, but still have them such that they are not super unhealthy, especially for the diabetics.