In celebration of the upcoming National Caramel Day (April 5th), we're sharing these delicious vegan, gluten free salted caramel chunk cookies! 
We've adapted this awesome recipe from Becky Excell's Gluten Free Cadbury Caramel Cookies - but we've veganised them by swapping out some ingredients and adding in our own delicious Salted Caramel Soft Centre Bar! 
  • 295g gluten-free self-raising flour
  • 125g vegan butter (softened)
  • 100g light brown sugar
  • 100g caster sugar
  • 3 tbsp. Oggs® Aquafaba 
  • 1 tsp vanilla extract 
  • 1/2 tsp bicarbonate of soda 
  • 150g Salted Caramel Soft Centre Bar (2 bars) 



  1. Cream together the butter with both the brown and caster sugar, until fluffy and combined.
  2. Add in the Oggs® Aquafaba and vanilla extract, mix until combined. 
  3. Add in the gluten free flour and bicarbonate of soda, mix until combined. 
  4. Chop your Salted Caramel Soft Centre Bars into chunks, and fold into the mixture until they are spread throughout. 
  5. Roll your mixture into balls - we created 11 in total. Roll them so that they aren't too smooth, you want some of the chocolate around the edges! 
  6. Chill the dough balls for about 40 minutes in the freezer. 
  7. Whilst they are chilling, preheat your over to 180c fan/200c/gas mark 4. Prepare some baking trays with baking paper. 
  8. Place 4 dough balls onto your tray, and place into the oven for 11-12 minutes. Don't put more than 4 per tray as they're going to spread! 
  9. You'll notice they will still be quite gooey, with a hump in the middle of the cookie. But they are done - you don't want them to be too flat! 
  10. Allow to cool for 15 minutes before enjoying! 


This National Caramel Day we can't wait to see what sweet treats you'll come up with - Enjoy!