Sugar-free cookies

A metal cooling rack topped with small almond cookies filled with a spoonful of pink fruit jam

Bake a batch of sugar-free cookies, then check out our sugar-free banana bread, healthy muffins and healthy cookies.

  • 225
  • Total time 55 minutes
  • Difficulty Easy


  • frozen raspberries 200g
  • vanilla bean paste 1 tsp
  • maple syrup 50ml, plus 1 tbsp
  • chia seeds 1½ tbsp
  • rapeseed oil 50ml
  • almond extract ½ tsp
  • ground almonds 190g
  • flaked almonds 30g, finely chopped


  • Step 1

    Put the raspberries in a medium pan with the vanilla pod and 1 tbsp of maple syrup. Simmer over a low heat for 5 minutes or until the berries start to break down. Stir through the chia seeds and cook for a further 5 minutes. Set aside to cool completely, in which time it will thicken considerably. Spoon into a bowl and set aside until completely cool.

    Step 2

    Heat the oven to 180C/fan 160C/gas 4. Line a baking tray with baking paper. Whisk together the remaining maple syrup in a medium bowl with the oil and almond extract. Add the ground almonds with a pinch of salt and mix well until a soft dough forms.

    Step 3

    Spread the chopped flaked almonds out on a small plate. Taking tablespoons of dough, roll into balls and then roll into the almonds. Transfer to the baking tray, spacing them 5cm apart. Using your thumb, make a hollow in the centre of each dough ball. Fill each hollow with ¼ tsp of the chia seed jam. You will have some jam left over – it will keep in the fridge for up to a week.

    Step 4

    Bake for 16-18 minutes or until the cookies are lightly golden. Remove from the oven and leave for 5 minutes before carefully transferring to a wire rack. Leave until completely cool and firm.

Nutritional data

  • kcals 134
  • fat 11.1g
  • saturates 0.9g
  • carbs 4.4g
  • sugars 3.7g
  • fibre 0.7g
  • protein 3.8g

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