Chewy Caramel Naked Cookies |
Favourites 40
Total Time: 15 Minutes

Serves 4

These refined sugar-free cookies can be made vegan-friendly with a couple of simple substitutes.


  • 130g of gluten-free flour
  • ¼ tsp of bicarbonate soda
  • Pinch of salt
  • 60g of goat's butter (or coconut oil for a vegan option)
  • 70g of honey (or agave syrup for a vegan option)
  • 80g of cashew butter
  • 2 packets of Nākd Salted Caramel Nibbles
  • 20g of coconut sugar


  1. Pre-heat the oven to 175°C and line a baking tray with baking paper.
  2. Add the gluten free flour, bicarbonate of soda, coconut sugar, packets of Nākd Salted Caramel Nibbles and salt to a bowl.
  3. Melt the butter on a low heat (do not let it over-heat or burn). Add the honey and cashew butter to the melted butter and mix together.
  4. Mix the wet ingredients into the dry ingredients.
  5. Scoop a table spoon of dough onto the pre-lined baking tray. Flatten the mixture slightly so it resembles a cookie shape. Repeat this eight times to use all of the batter.
  6. Place the tray of cookies into the pre-heated oven and bake for ten minutes.
  7. Take out of the oven and leave to cool for 20-30 minutes. Enoy the cookies warm or transfer to a wire cooling tray for 20 minutes before storing in air-tight containers.

Recipe courtesy of Honestly Healthy by Natasha Corrett

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