Sugar-free cookies
- Nadine Brown
Published: December 21, 2021 at 4:52 PM
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Makes 16
Easy
Total time: 55 mins
A star rating of 5 out of 5.1 ratingRate
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These small vegan cookies are a real family treat, free from refined sugars — ground almonds provide a nutty flavour and a burst of natural sweetness comes from raspberries
Healthy
Vegan
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Bake a batch of sugar-free cookies, then check out our sugar-free banana bread, healthy muffins, healthy blondies, gluten-free biscuits, cookie recipes and healthy cookies.
Ingredients
Nutrition
-
200g frozen raspberries
-
1 tsp vanilla bean paste
-
50ml maple syrup
plus 1 tbsp
-
1½ tbsp chia seeds
-
50ml rapeseed oil
-
½ tsp almond extract
-
190g ground almonds
-
30g flaked almonds
finely chopped
Nutrition: per serving
- kcal134
- fat11.1g
- saturates0.9g
- carbs4.4g
- sugars3.7g
- fibre0.7g
- protein3.8g
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Method
-
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 or a silicone baking mat. 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.
Try more vegan baking ideas
Authors
Nadine Brown
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