The impact behind every bite
At Naked Bakes, we believe great treats can be made differently.
In 2025, our sales records identified 475,344 cookie equivalents across our named products. Through our standard cookie recipes, we replaced eggs with OGGS Aquafaba and dairy butter with plant-based Naturli.
But what do those ingredient choices actually add up to?
Here's a closer look at the numbers behind our 2025 cookie production, how we've calculated them and the research we've used along the way.
2025 at a glance
475,344 cookie equivalents
Recorded in our identifiable 2025 sales.
39,612 eggs replaced
Using OGGS Aquafaba in our standard cookie recipe calculations.
4,555 kg of plant-based butter
The estimated amount of Naturli attributed to our 2025 cookie recipes, equivalent to around 4.6 tonnes of dairy butter.
Around 43 tonnes of CO₂e
Our estimated emissions difference from the butter swap alone, compared with conventional dairy butter.
All figures are estimates based on available sales records, recipe calculations and published ingredient-footprint data. See our methodology below.
475,344 cookie equivalents
In 2025, our sales records identified 475,344 individual cookie equivalents across our named products.
Nearly 90% of these sales were cookie dough, ready for customers to bake at home.
We calculated cookie equivalents by converting the different formats we sell, including dough rolls, tubs, cases and individual cookies, into an estimated number of individual cookies.
This is a minimum figure: sales under unidentified product codes could not be included because we couldn't reliably establish which products they represented.
Nearly 40,000 eggs replaced
Our standard cookie recipe calculations estimate that we replaced 39,612 eggs with OGGS Aquafaba throughout 2025.
Aquafaba is the liquid extracted from chickpeas. It can be used as a plant-based alternative to eggs in baking, helping with binding, moisture and structure.
For our internal calculation, we used 20g of OGGS Aquafaba per egg equivalent. This is the conversion used in our standard cookie recipe calculations, rather than a general substitution guide for every recipe.
Across our 2025 cookie production, this represents approximately 792 kg of OGGS Aquafaba.
Why we use it: It gives us a way to make our cookies without using eggs, while creating the texture and consistency we want.
Around 4.6 tonnes of dairy butter replaced
Our standard 2025 cookie recipe calculations attribute approximately 4,555 kg of plant-based Naturli to our cookie production.
That's around 4.6 tonnes of plant-based butter used in place of an equivalent quantity of conventional dairy butter in these recipes.
The estimate is based on 115g of butter per 12 cookie equivalents.
A little more context
Producing dairy butter requires milk. Using an approximate conversion of 21 litres of milk per kilogram of butter, producing an equivalent 4,555 kg of dairy butter would require around 95,655 litres of milk.
This is an illustrative estimate of the milk input required to produce that quantity of dairy butter. It is not a direct measurement of milk saved by Naked Bakes.
Around 43 tonnes of CO₂e
We estimate an emissions difference of approximately 42.9 tonnes of CO₂e from replacing conventional dairy butter with plant-based Naturli in our 2025 cookie recipe calculations.
To calculate this, we compared published CarbonCloud product-footprint figures:
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Naturli Vegan Block, UK: 2.47 kg CO₂e per kg.
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Conventional butter, 80% fat, unsalted, UK benchmark: 11.89 kg CO₂e per kg.
We applied the difference between these two reference figures to approximately 4,555 kg of butter replacement:
4,555 kg × (11.89 − 2.47 kg CO₂e) = approximately 42,908 kg CO₂e.
Rounded, that's around 43 tonnes of CO₂e.
This is a modelled comparison based on published ingredient-footprint data. It is not a direct measurement of Naked Bakes' total greenhouse gas emissions, nor does it represent the full environmental footprint of our bakery.
The Naturli figure is the published UK Vegan Block reference available from CarbonCloud. Actual impacts may vary depending on the exact product formulation, sourcing and supply chain.
How we calculated our figures
We want to be transparent about where our numbers come from and what they represent.
Sales and cookie quantities
Our operational figures are based on our internal Xero Sales by Item report covering January to December 2025.
We used standard product and packaging conversions to translate different sales formats into individual cookie equivalents.
Only sales that could be matched to named products were included. Around 32,000 units recorded under unidentified item codes were excluded because we couldn't reliably establish which products they represented.
This means our identified sales figures are minimum estimates and the actual totals may be higher.
Egg replacement
Our estimate of 39,612 eggs replaced is based on our standard cookie recipe conversion, using 20g of OGGS Aquafaba per egg equivalent.
The resulting aquafaba quantity is approximately 792 kg.
This conversion is specific to our internal cookie recipe calculation. It should not be interpreted as a universal OGGS Aquafaba substitution ratio.
Butter replacement
Our standard cookie recipe uses approximately 115g of butter per 12 cookie equivalents.
Applying this recipe conversion to our 2025 cookie sales gives an estimated 4,555 kg of plant-based Naturli attributed to cookie production.
This figure relates to the cookie recipe calculation, not the total quantity of plant-based butter used across every product made by Naked Bakes.
CO₂e comparison
Our estimated butter-related emissions difference uses two published CarbonCloud reference figures for the UK market:
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Naturli Vegan Block: 2.47 kg CO₂e/kg.
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Conventional butter, 80% fat, unsalted: 11.89 kg CO₂e/kg.
We multiplied the difference between these figures by the estimated 4,555 kg of plant-based butter attributed to our cookie recipes.
The result is an ingredient-level comparison. It does not include the full emissions associated with our bakery operations, energy use, packaging, transport, distribution or waste.
We have not included an additional CO₂e saving for the egg replacement, as we do not currently have a confirmed calculation for our specific recipe and use of OGGS Aquafaba.
We have also not published a water or land saving figure because we do not have a sufficiently comparable product-specific dataset for the Naturli reference used in this calculation.
The research behind our work
We used published product-footprint information and scientific research to help us understand the environmental differences between plant-based ingredients and conventional dairy alternatives.
Product-footprint data
Ingredient information
Further scientific reading
The following research informed our wider understanding of food-production impacts. These sources were consulted as background research and were not used directly in the calculation of our 43-tonne CO₂e estimate.
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Our World in Data – Greenhouse gas emissions per kilogram of food
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Our World in Data – Freshwater withdrawals per kilogram of food
A note on our numbers
We believe transparency matters just as much as the numbers themselves.
Our operational figures are estimates based on available sales records and standard recipe conversions. Only sales matched to named products are included, and unidentified product codes are excluded.
Our environmental figures are modelled estimates based on published ingredient-footprint data and comparisons with conventional alternatives. They are not direct measurements or a full life-cycle assessment of Naked Bakes.
We have deliberately left out figures where we could not establish a sufficiently comparable basis for calculation. As more complete data becomes available, we hope to refine and expand this report.
Want to try Naked Bakes?
Our plant-based treats are already making their way to café counters across Ireland, and we'd love for you to try them.
45 cafés across Ireland. Plus Lidl Ireland and our online shop.
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Find us at a café near you.
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Look out for Naked Bakes at Lidl Ireland.
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Shop our range online.
Know a local café that should be serving Naked Bakes? Tell them about us or get in touch. We'd love to hear where you think we should go next.
Great treats, made differently.