Foodie gift ideas to make the holidays a bit easier this year

Figuring out what holiday gift to give has never been easy. This year may be a little easier because some of my gift ideas were discoveries, and they're all winners.

First gift idea: a cookbook. Toni Tipton-Martin may be the most exciting cookbook author of whom you have never heard. Today, she is the guiding light (editor-in-chief) of Cook's Country magazine, published by the same folks publishing Cook's Illustrated.

Tipton-Martin is a renowned cookbook author, even if you haven't heard of Cook's Country. Her most recent cookbook, "Jubilee: Recipes From Two Centuries of African American Cooking," won this year's Julia Child Award and the Cookbook of the Year from the International Association of Culinary Professionals.

This is not a low-carb cookbook, nor does it contain the recipe's nutritional information. Tipton-Martin's book is simply filled with good eating, with loads of African American food history mixed in. You'll find recipes for Broccoli and Cauliflower Salad with Curried Dressing, Coffee-scented Short Ribs Braised in Red Wine, Sweet Potato Muffins, Corn, Potato Chowder with Crab, and a dandy Lemon Meringue Pie. Fun to explore as a read (with beautiful photography), and well-written recipes that should never fail.

Next gift. David Chang reeled me into his sensational world on his TV show: "Ugly Delicious" (Netflix). Chang's food empire, Momofuko, stands tall, constantly delivering excellent food.

When I first came across his internet retail shop (shop.momofuku.com), I couldn't wait to buy and try his Tamari (no-wheat soy sauce) and his toasted sesame oil, both top-notch. Next, I sampled Chang's seasoning salts aptly named: Tingly, Spicy and Savory (shop.momofuku.com/products/seasoned-salts). They're $30 for the set and should arrive well before you need to give it as a gift. They're packed with flavor and fun to use. You can't go wrong.

Third gift: a thermometer (thermoworks.com/chefalarm). Not just any thermometer; one that can be set at a specific temperature and left in to beep when that temperature is reached.

I bought my first Thermoworks Chef Alarm thermometer ($65) when I spent $150 on a prime rib roast and didn't want to ruin it by either under- or over-roasting. That thermometer helped me make a perfectly roasted prime rib and was a kitchen tool investment I've never regretted.

The final gift: A sugar-free, salted caramel sauce that is dangerously addictive. Cardnl brand Zero Sugar Salted Caramel Sauce (cardnl.com/products/zero-sugar-caramel-sauce). Yes, $13.99 for a 9.5-ounce bottle seems high. I winced when I put that much money out for it. Once I tasted it, I had zero regrets. Blindfolded, no one could tell that this caramel sauce had zero sugar yet tasted amazing.

Now, for my holiday gift to you, a chocolate chip cookie with no added sugar and no wheat that fits perfectly into a low-carbohydrate, higher fat food plan. This cookie is easy to make, turns out really well, and, although it's more like candy than a cookie, is - well - amazing. Give it a try.

• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at 1leanwizard@gmail.com.

Keto-Friendly, No-Wheat Chocolate Chip Cookies

4 egg yolks

3 tablespoons erythritol sugar substitute (such as Swerve)

4 tablespoons (2 ounces) organic salted butter, softened

1 cup (6 ounces) sugar-free, dark chocolate chips (such as Lily's)

1 cup unsweetened coconut flakes (organic, preferred)

¾ cup (3 ounces) pecan halves, coarsely chopped

Place the oven rack in the center position and begin heating the oven to 350 degrees. Line a half sheet pan with parchment paper and set aside.

Add the egg yolks to a medium-large mixing bowl and whisk together until combined. Add the erythritol (or other sugar substitute) to the bowl and whisk until combined with the egg yolks. Add the butter and stir until combined. Add the chocolate chips, coconut and pecans and, using a rubber spatula, fold in until well combined, about 2 minutes.

Using an 1/8-cup measuring cup as a scoop, divide the cookie mixture into 16 mounds and place each on the parchment-lined pan about 1-inch apart. Bake for 15 minutes, or until lightly browned. Place pan on a wire rack and cool completely.

*These cookies keep best refrigerated. Without using any flour, these are more like candy than cookie.

Makes 16 cookies

Nutrition values per cookie: 132 calories (94% from fat), 13.8 g fat (6.7 g saturated fat), 10.8 g carbohydrates (6.7 net carbs), 0.5 g sugars, 4.5 g erythritol, 4.2 g fiber, 2.2 g protein, 60 mg cholesterol, 24 mg sodium.