serves 16 people

ready in 40 minutes


  • 100g gluten free rolled oats
  • 100g ground almonds
  • 1/2 tsp baking powder
  • 1 tsp almond extract
  • 90g Sweet Freedom Fruit Syrup
  • 75g virgin coconut oil
  • 50g almonds, roughly chopped or flaked almonds
  • 75g dried apricots, chopped into small pieces
  • 100g dark chocolate (70% cocoa plus) broken into small pieces


  1. Preheat the oven to 170 C / 325 F / gas mark 3 and line 2 large baking sheets with non stick parchment.
  2. Mix together the oats, ground almonds and baking powder. Then, mix in the almond extract, Sweet Freedom Fruit Syrup and coconut oil until it forms a soft dough. Next stir through the almonds, apricots and chocolate.
  3. Place small balls of the mixture onto the prepared baking trays, ending up with 16 cookies in total. Allow plenty of space between each cookie as they will spread out as they cook. Flatten the cookies and then bake in the oven for about 25 minutes or until golden brown. Remove from the oven and leave to cool slightly before transferring to a cooling rack.

*do bear in mind that most dark chocolate does have a small amount of sugar in it and please check the ingredients if you are looking for dairy free or vegan

*if you are making these gluten free don't forget to check your baking powder


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