7 Sugar-Free Cookie Recipes To Make At Home (2024)

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Step 1

Mix your almond butter and maple syrup until fully combined. Add in your almond flour and salt. Stir.

Step 2

Roll into 1 tbsp balls and transfer to a parchment-lined baking sheet. Top with dark chocolate and/or flaked almonds, and press down slightly.

Step 3

Enjoy warm out of the oven.

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Step 1

In a small bowl, mix ground flax with water and set aside to thicken.

Step 2

In a large bowl, combine the oats, almond flour, cinnamon, salt, baking powder, coconut, seeds and chopped chocolate.

Step 3

Stir together the melted coconut oil, almond butter and liquid sweetener in a jug and add to the dry ingredients. Add the flax mixture and stir well to combine fully.

Step 4

Roll into evenly sized balls and flatten gently into cookies on a lined baking tray.

Step 5

Bake at 160ºC for 25 minutes or until golden brown. Leave to cool fully before removing from the baking tray and storing in an airtight container.

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Step 1

Preheat the oven to 180ºC Fan. Line a baking tray with baking paper.

Step 2

In a medium bowl, mash the bananas with a fork. Add the protein powder, oats and nut butter, and stir well. Add the chocolate chips.

Step 3

Spoon the mixture onto the baking tray and shape. Bake for 12-15 minutes. Remove and cool on a wire rack for 5 minutes before serving.

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Step 1

Preheat your oven to 180ºC.

Step 2

Pop the dates, banana and nut butter into your food processor or high-speed blender and blitz until you get a paste.

Step 3

Add in the vanilla, cinnamon, mixed spice, salt, baking powder. Blitz again for a minute or so.

Step 4

Add in the oats and ground almonds, and pulse so everything is combined.

Step 5

Finally add in the cacao nibs and chopped nuts, and pulse a couple of times to mix through.

Step 6

Grease your baking tray with a little coconut oil then wet your hands before scooping up the mix, rolling into a ball then placing on the baking tray. Continue until you have used all the mix.

Step 7

Flatten the cookies a little then bake for 18 minutes.

Step 8

Top with more nuts and cacao nibs – press in a little. Allow to cool a little before eating.

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Step 1

Line a large tray with baking paper.

Step 2

Mix the oats, flour, coconut cinnamon, mixed spice, baking powder and salt together in a large bowl.

Step 3

To the melted butter, add maple sugar, maple syrup and stir in the dates.

Step 4

Add to dry ingredients and mix in cranberries and almonds. Combine ingredients using hands.

Step 5

Roll into 60g balls and pat down into thick circles. Place spaced apart onto the tray. Refrigerate for an hour to set.

Step 6

Preheat the oven to 180ºC, then bake for 12-14 minutes, until golden brown.

Step 7

Leave for 2 minutes before transferring to a wire rack to cool.

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Step 1

Begin by peeling the sweet potato and chopping it into small pieces. Add to a pan with boiling hot water. Bring to the boil until the sweet potato is soft throughout.

Step 2

Preheat the oven at 180ºC. Place the sweet potato directly into a food processor and blitz to mush. Add the oat flour, maple syrup and coconut oil, and blitz to allow all of the ingredients to combine together.

Step 3

Pour the mixture into a mixing bowl and add the chocolate pieces and the salt, then combine together.

Step 4

Form the cookies by rolling them into a ball and press into a flat circular shape, then place all of the cookies on a baking tray lined with greaseproof paper.

Step 5

Place the cookies in the oven and bake for approximately 20 minutes – these cookies are extremely soft in the centre so allow them to cool down before removing from the tray.

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Step 1

Preheat the oven to 170ºC and line two flat baking trays with non-stick baking paper.

Step 2

In a large bowl, place the butter, sugar, maple syrup. Cream together with a wooden spoon.

Step 3

Add in the egg and beat well to combine.

Step 4

Add in the granola, flour, salt and bicarbonate of soda. Gently mix together.

Step 5

Add in the chocolate chips and mix further.

Step 6

Place the mixing bowl into the fridge to rest for around an hour.

Step 7

Use a tablespoon to scoop the dough into equally sized balls (around the size of a large walnut) and roll in your hands to shape.

Step 8

Push each ball into the handful of granola and place onto the lined baking tray, granola-side up. Make sure these are well spaced on the tray as they will spread when baking.

Step 9

Place the tray of cookies into the fridge to chill for 5 minutes. Take out of the fridge and place in the middle of the preheated oven to bake for around 10-12 minutes.

Step 10

Once cooked, remove the tray from the oven and leave the cookies to cool down on the tray for around an hour before moving them.