The LH has been teaching Chloe our phone number in case she gets lost. “But daddy,” she said, “maybe I should have a credit card …. you know, just in case.” It was a nice try. Later, I asked her what she thought she might need the card for. This list was long, and included stickers, apples and nail polish. Life’s essentials when you are four! At least I will know where to find her if I lose her in Phoenix. Having said that, I am boycotting all their stores as I am finding Christmas in November something of a challenge.It’s not that I don’t like Christmas, I do. It’s without doubt my favourite time of year. Whether wearing flip flops here or thermal undies in the UK, I love everything about it. Except when it starts before I have swept the pumpkins off my doorstep. Still, after two years at home in Bermuda, we are heading back for three weeks of full-on, freeze-your-socks-off festivities. I am hoping that the sub-zero temperatures (at least comparatively) will earn us an extra hour in bed in the morning. I remember vividly getting dressed for school under the duvet as I couldn’t bear to get up!Of course, as Christmas is awash with unhealthy options, I have been busy experimenting with some better treats. And if you sit within range of the Quality Street tin at work, then this recipe might just stop you dragging an extra 5lbs with you into 2013.Everyone loves a chocolate chip cookie, but cookies tend to accelerate sugar cravings rather than nip them in the bud. I know an awful lot of people who can put away a whole packet! All the refined sugar will send your blood sugar rocketing, followed by the crash that simply leaves you craving more.In contrast, this recipe swaps regular white flour for almond flour, and white sugar for sucanet. Sucanet is a less processed form of sugar that retains some minerals and a fabulous molasses flavour. Also, although Sucanet is still sugar, you don’t use much here. Even better, as the recipe is fibre and protein-rich (from the almond flour and the milled flax seed), the impact on your blood sugar level is muted. What this means is that these cookies provide more of a sustained energy release. You should feel more full — and for longer — helping you keep the lid on the chocolates.Earlier in the week, I posted pictures of these on my Facebook page. They’re very “home made” to look at — but aren’t those the best? Here, I have tweaked the ingredients for a more festive combination of cranberries, walnuts and chocolate chips. If you are nut-free, you could swap the nuts for seeds.Although these are a far cry from kid-friendly Oreos, these were a huge hit at our house. The girls had helped me make them which always helps in terms of buy-in. Kids do love to eat what they make — and you will too!Crash-free chocolate chips cookiesIngredients:2 c blanched almond flour½ tsp baking powder¼ tsp salt4 to 5 tbs coconut oil (melted)2.5 tbs milk (any variety — I used hemp milk)½ c Sucanet (Down to Earth or Lindo’s. If you can't find it, brown sugar will do)⅓ c linwoods ground seed mix (from Miles — you could just use regular milled flax seed or a mix of flax with desiccated coconut in a pinch)½ c dried cranberries½ to 1 c dark chocolate chips and chopped walnuts for toppings.Preheat oven to 325 degrees. Spray a cookie sheet with olive or coconut oil.1. In a large bowl combine the almond flour, baking powder, salt, 4 tbs oil, milk, sucanet. Mix until dough comes together.2. Stir in the cranberries and the seed mix. Combine again, using your hands at the end to form the dough. If it's not sticky enough, add the extra tbs of coconut oil.3. Divide dough into approximately 16 balls. Use your hands to roll the dough into compact balls and then flatten into pucks.4. Lay out your toppings on a board and then press one side of each puck into the toppings. Plenty will stick. Place them on the cookie sheet (toppings side up!) spread apart evenly.5. Bake for 18 to 20 minutes until they have spread and are golden. Remove from the oven and allow to cool before removing cookies from the sheet.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details visit www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda