Sugar-Free Jammy Dodger Cookies
Indulge guilt-free with these delightful Sugar-Free Jammy Dodger Cookies, a healthier twist on the classic British treat! Made with almond flour and erythritol, these buttery cookies deliver the perfect balance of crisp and melt-in-your-mouth textures while staying entirely gluten-free and sugar-free. The shining star of this recipe is the rich, fruity raspberry jam nestled between two layers of golden cookies—crafted with a playful ringed design for an extra touch of elegance. Perfect for low-carb diets and when you want a sweet snack without the sugar spike, these jammy dodgers are easy to make and ideal for tea times or gift-giving. Bring classic flavors to your table with a wholesome upgrade that everyone will love!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 50 grams Erythritol sweetener
- 100 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Sugar-free raspberry jam
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, cream together the butter and erythritol until smooth and creamy.
Add the egg and vanilla extract to the butter mixture and mix until combined.
In another bowl, whisk together the almond flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, blending until a soft dough forms.
Divide the dough in half. Wrap the halves in plastic wrap and refrigerate for 30 minutes to firm up.
Roll out one half of the dough between two sheets of parchment paper to a thickness of about 1/4 inch (0.6 cm).
Use a round cookie cutter approximately 2 inches (5 cm) in diameter to cut out cookies. Place the cookies onto the prepared baking sheet.
With the second half of the dough, roll out again to a 1/4 inch thickness and use the same round cookie cutter to cut out more circles. Then use a smaller cutter to cut out the centers to create rings.
Place the rings onto the baking sheet, aligning each with a solid cookie base.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow them to cool completely on a wire rack.
Once cooled, spread about a teaspoon of sugar-free raspberry jam onto the solid cookie base and top with a ring cookie to create a sandwich.
Repeat until all cookies are assembled. Serve and enjoy your sugar-free jammy dodgers!
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 6.0 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 419 mg | 32% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
