makes 20

45 minutes


  • 200g ground almonds (almond flour)⁠
  • ½ tsp baking powder
  • 4 tbsp vegan spread or coconut oil⁠
  • 4 tbsp Sweet Freedom LIGHT SYRUP


  1. Preheat the oven to 170c.
  2. Line a baking tin with greaseproof paper.⁠
  3. Mix together the ground almonds and baking powder.
  4. Add the vegan spread and LIGHT SYRUP and mix again until well combined.⁠
  5. Wrap and leave in the fridge for approximately 30 minutes, to firm up.
  6. Once firm, roll the dough out between two pieces of greaseproof paper to about 1cm thickness and cut out your cookie shapes.⁠
  7. Bake for 8-10 minutes, keeping a close eye on the oven and rotating the baking sheet a couple of times to prevent them from browning too much.
  8. Leave to cool before enjoying!⁠

inspire and share on instagram #sweetfreedom

who's recommending us