makes 16

30 minutes


  • 270g almond flour⁠
  • 1/2 tsp baking powder ⁠
  • 130g Sweet Freedom Choc Shot*


  1. Preheat the oven to 180° and line a baking sheet with parchment paper.⁠
  2. Whisk the almond flour and baking powder together in a medium bowl. Switch to a wooden spoon and stir in the Choc Shot. Stir until a sticky dough forms and holds together.⁠
  3. Drop rounded tablespoons of the dough onto the prepared baking sheet, about one inch apart. Press the dough down and mould into egg shapes. 
  4. Bake until the edges are golden brown, this will take around 12 minutes.
  5. Allow the cookies to cool on the pan for about 3 minutes.
  6. Transfer the cookies to a wire rack to cool completely. ⁠
  7. Decorate with a drizzle of Choc Shot*!

*This recipe works beautifully with any of our delicious Sweet Freedom Choc Shots.


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