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Chewy Caramel Nākd Cookies

nakd bar chewy caramel cookies


Makes 8 cookies | Cooking time 15 minutes | Skill: Simple




130g gluten free flour

¼ tsp bicarbonate soda

pinch salt

60g goat's butter (vegan butter or coconut oil to make plant-based)

70g honey (or any other sweet syrup)

80g cashew butter

2 packets of Nākd Salted Caramel Nibbles

20g coconut sugar



    1. Pre-heat oven to 175 deg. fan 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).
    4. Add the honey and cashew butter to the melted butter and mix together.
    5. Mix the wet ingredients into the dry ingredients.
    6. Scoop a table spoon of dough onto the pre-lined baking tray. Flatten the mixture slightly so it resembles a cookie shape. Repeat this 8 times to use all of the batter.
    7. Place the tray of cookies into the pre-heated oven and bake for 10 minutes.
    8. Take out of the oven and leave to cool for 20-30 minutes. Transfer to a wire cooling tray after 20 minutes, if you like.
    9. Store in an airtight Tupperwear container - if they last that long!


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