7 Sugar-Free Cookie Recipes To Make At Home

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

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.

Enjoy warm out of the oven.

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

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

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.

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

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.

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

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.

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.

Preheat your oven to 180ºC.

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

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

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

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

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.

Flatten the cookies a little then bake for 18 minutes.

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

Line a large tray with baking paper.

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

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

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

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

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

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

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.

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.

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

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.

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.

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

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

Add in the egg and beat well to combine.

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

Add in the chocolate chips and mix further.

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

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.

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.

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.

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.