Chewy Caramel Naked Cookies

RECIPE BY NATASAHA CORRETT

The best cookie recipe to date! This is squidy in all the right places and perfectly sweet.

Serves4
Cooks In15 Minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

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

Method

  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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