makes 10

30 minutes


  • 115g vegan butter⁠
  • 140g Sweet Freedom LIGHT SYRUP
  • 1 flax egg⁠
  • 1 tsp vanilla extract
  • 275g plain flour
  • 1 tsp bicarbonate soda⁠
  • 100g vegan dark chocolate, finely chopped
  • 10 heaped tsp Sweet Freedom CHOCOLATE SPREAD


  1. Pre heat the oven to 180°c (160°c fan) and spray a cupcake tray with oil spray.⁠
  2. Make your flax egg by combining 1 tbsp of flaxseed to 4-5 tbsp water and set a side.⁠
  3. Melt the butter, add the LIGHT SYRUP and mix well. Add the vanilla extract, pinch of salt, flax egg and mix again.⁠ 
  4. Add the flour and bicarb and fold together into the mix until a thick dough forms, then finally fold in the dark chocolate.⁠
  5. Reserve a third of the dough for the cookie cup lids, then roll 10 small balls of dough from the rest and press into each of the cupcake moulds, ensuring there are no holes. ⁠
  6. Spoon a heaped tsp of CHOCOLATE SPREAD into each cookie cup (don't over fill them!)
  7. Roll out the remaining dough to about 1/2cm thick, then using a knife cut out 10 rough circles to fit over each cookie cup. Ensure each cookie cup is sealed.⁠
  8. Bake for 10-12 minutes.⁠
  9. Allow to cool completely before removing from the tin.⁠

Thank you for the amazing recipe @sarahshealthykitchen

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