Salted Caramel Apple Pie Cookies
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These Salted Caramel Apple Pie Cookies are made with a soft baked gluten free cookies, with an ooey gooey apple pie filling center, and an irresistible salted caramel to top it off!
They scream fall coziness with each and every bite!
You would never guess that they’re gluten free and contain no refined sugars. They can easily be made dairy free, too!
If you’re looking for a different but sure-to-be-a-hit Thanksgiving dessert, this is IT!
Why You’ll Love These Salted Caramel Apple Pie Cookies
- You get the delicious apple pie flavor in every bite
- They are packed with fall flavor
- Your guests will never guess that they’re gluten free, and free from refined sugars
- They’re much lower sugar than your traditional apple pie
- The cookies themselves are soft and chewy, the apple pie filling is gooey, and the caramel drizzle is the cherry one top!
- They are sure to impress your guests at your Thanksgiving gatherings!
Serves: 12
Ingredients
- 1/4 cup Butter, Unsalted, Soft
- 2 Tbsp Coconut Oil, Soft
- 6 Tbsp Coconut Sugar
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1 cup Almond Flour, +2tbsp
- 1/4 cup Coconut Flour
- 1 tsp Cinnamon, Ground
- 1/4 tsp Baking Soda
- 1/4 tsp Nutmeg
- 1 1/2 cup Apples, Honeycrisp, Peeled & diced
- 1 Tbsp Lemon Juice
- 2 Tbsp Pure Maple Syrup
- 1/4 cup Water
- 1 tsp Cinnamon, Ground
- 1 – 2 Tbsp Arrowroot Flour
- 1/3 cup Cashew Butter
- 2 1/2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil, Melted
- 1 whole Collagen, 1 scoop
- 1/2 tsp Pure Vanilla Extract
Process
- Beat butter, coconut oil, and sugar together
- Add egg & extracts and beat again
- Add remaining ingredients until smooth
- Wrap dough in plastic wrap and refrigerate for half hour
- Dust a surface with coconut flour and roll out dough
- Roll dough into balls, then slightly flatten, then place cookies on parchment paper lined baking sheet
- Freeze for 10 min
- Then bake at 325 for 12-13 minutes. Upon removing from oven use a circle cookie cutter to swirl cookies back into circle shape, and use a spoon to press a divit into the center of the cookies.
- Allow to cool several minutes on baking sheet, then move to cooling rack
- Make apple pie filling by combining all ingredients together on stove, minus arrowroot, until apples start to soften, then mix arrowroot with 2 tbsp of water and add to apple mixture. It will thicken
- Pour into center of cookies
- Make caramel by mixing everything together until smooth, and drizzle on top
- Enjoy!
- Keep stored in the fridge
Variations for Dietary Preferences
- Almond Flour – I am not sure if this recipe will work with oat flour, but it is the closest texture to almond flour. (all purpose flour is definitely too dry to work here). If you’d like to try oat flour I’d recommend 2 tbsp less
- Butter – can easily replace with a vegan butter stick
- Coconut oil – you can replace with more softened butter / vegan butter
- Pure Maple Syrup– you can replace with honey, medjool date syrup, or sugar free syrup
- Cashew Butter– can be replaced with almond butter or sun butter butter.
- Coconut Sugar – you can replace with organic brown sugar
- Arrowroot – can replace with cornstarch or tapioca flour
Notes
You will have extra caramel to use for another treat or to drizzle on your French toast!
Ingredients
- 1/4 cup Butter Unsalted, Soft
- 2 Tbsp Coconut Oil Soft
- 6 Tbsp Coconut Sugar
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1 cup Almond Flour +2tbsp
- 1/4 cup Coconut Flour
- 1 tsp Cinnamon Ground
- 1/4 tsp Baking Soda
- 1/4 tsp Nutmeg
Apple filling
- 1 1/2 cup Apples Honeycrisp, Peeled & diced
- 1 Tbsp Lemon Juice
- 2 Tbsp Pure Maple Syrup
- 1/4 cup Water
- 1 tsp Cinnamon Ground
- 1 – 2 Tbsp Arrowroot Flour
Caramel
- 1/3 cup Cashew Butter
- 2 1/2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil Melted
- 1 whole Collagen 1 scoop
- 1/2 tsp Pure Vanilla Extract
Instructions
- Beat butter, coconut oil, and sugar together
- Add egg & extracts and beat again
- Add remaining ingredients until smooth
- Wrap dough in plastic wrap and refrigerate for half hour
- Dust a surface with coconut flour and roll out dough
- Roll dough into balls, then slightly flatten, then place cookies on parchment paper lined baking sheet
- Freeze for 10 min
- Then bake at 325 for 12-13 minutes. Upon removing from oven use a circle cookie cutter to swirl cookies back into circle shape, and use a spoon to press a divit into the center of the cookies.
- Allow to cool several minutes on baking sheet, then move to cooling rack
- Make apple pie filling by combining all ingredients together on stove, minus arrowroot, until apples start to soften, then mix arrowroot with 2 tbsp of water and add to apple mixture. It will thicken
- Pour into center of cookies
- Make caramel by mixing everything together until smooth, and drizzle on top
- Enjoy!
- Keep stored in the fridge
Video
Notes
You will have extra caramel to use for another treat or to drizzle on your French toast!