If you’re a fan of caramel apples, then you will love these Caramel Apple Cookies!
These cookies definitely need to be added to your fall baking list! They’re ridiculously soft and chewy, perfectly sweet, filled with candied pecans and apple chunks and drizzled with homemade caramel.
The caramel sits on top of the cookie perfectly gooey and sticky but also soaks into the cookie just enough to make them incredibly caramely and delicious.
Caramel Apple Cookies (V/GF)
These cookies are ridiculously soft and chewy, perfectly sweet, filled with candied pecans and apple chunks and drizzled with homemade caramel.
- 1/2 cup raw pecan halves
- 1/2 tbsp pure maple syrup
- 1/2 tbsp coconut sugar
- 1/2 tsp ground cinnamon
- 1/4 cup full fat coconut cream or milk
- 1/4 cup coconut sugar
- 1/2 cup coconut oil , room temperature
- 1 cup beet sugar (or coconut sugar)
- 1/4 cup unsweetened non-dairy milk (I use almond milk)
- 1 tbsp vanilla extract
- 1 1/4 cups gluten-free all purpose flour
- 1 1/4 cups almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup chopped apples (any apple works fine, I use honey crisp. You can peel the skin off or leave it on. I like to leave it on for color!)
- 1/2 cup crushed candied pecans
- caramel for drizzling
Start by making the candied pecans. In a small bowl, mix the pecans, maple syrup, coconut sugar and cinnamon together. Make sure all of the pecans are coated. Spread the pecans into an even layer on one of the prepared pans. Bake for 5 minutes at 400 degrees F. Remove from oven and set aside to cool. When they're ready to be added to the cookies, break them apart and remove any big chunks of the harden syrup and discard. Then, break the pecans into chunks.
Next, make the cookies. Thoroughly mix the coconut oil and sugar together, then add the almond milk and vanilla.
In a separate bowl mix both flours, baking soda, baking powder and salt.
Combine the wet and dry ingredients, then fold in the apples and pecans.
Let mixture chill covered in the refrigerator for about 30 minutes. Chilling the dough will make the cookies extra soft and chewy!
While cookies are chilling, make the caramel. Mix the coconut cream and coconut sugar over medium-high heat. Let simmer until it starts to thicken, about 10-15 minutes. Remove from heat and let cool to room temperature. Then, transfer it to the refrigerator to cool longer (it will thicken more the more it cools).
Roll into tbsp sized balls and place them on 2 baking sheets lined with parchment paper. Should make 24 cookies.
Bake until slightly golden and firm, about 10-12 minutes.
Let cool completely, about 10 minutes and then drizzle each cookie with caramel. Let sit for about 15 minutes, or until the caramel is set. Or, if you're like me and have no patience when it comes to cookies, eat them while the caramel is warm and sticky! It’s delicious either way.
Store leftovers in an airtight container at room temperature for up to 5-7 days.