Caramel apple cookies with a crispy texture that’s gluten free, and loaded with fresh apples and the most amazing, caramel drizzled on top.
To begin, gather the necessary ingredients! My favourite apples for this recipe are Gala’s because they have just the right amount of sweet and juiciness. Just peel, dice them and cook them with a little apple pie spice. For a sweet homemade caramel, just mix brown sugar with a little butter, and then add in some golden syrup. These three ingredients make the dreamiest caramel drizzle. These cookies will definitely leave your taste buds begging for more.
In a medium bowl, cream together the softened butter and brown sugar and beat then together until they are light and fluffy. This step is crucial for achieving the perfect cookie texture. Slightly crispy on the edges, yet soft and gooey in the centre.
Now comes the moment to incorporate the star ingredients!! The diced and cooked apples with the perfect gluten free flour blend. Mix the wet ingredients into the dry ingredients, roll the dough into about 20 balls and make an indent in the top with your finger or the back of a spoon. Add the cooked apple into the indent of the cookie and bake.
After about 10-12 minutes of baking, the cookies emerge from the oven, golden brown with slightly crispy edges. Lastly, make the quick and easy caramel toffee to drizzle over the top. As you bite into a cookie, the combination of the juicy apples and the sweet caramel, put these cookies to another level of decadence.
ABOUT THE GLUTEN FREE FLOURS USED IN THESE CARAMEL APPLE COOKIES
In my recipes I measure just about everything in grams. It is way more accurate, and you will need a kitchen scale to make this recipe. Here’s the link to the scale that I use. There are many others available that are just as good and for a cheaper price. I have used my own gluten free flour blend in this recipe.
The gluten flours you will need to make this recipe are sorghum flour, tapioca starch and oat flour that’s certified gluten free. I used Bobs Red Mill oat flour.
Caramel Apple Cookies
For the Apples
- 2 tsp cornstarch
- 1 tbsp water
- 190 g gala apples peeled and diced
- 35 g white sugar
- 1 tsp butter
For the Dough
- 80 g sorghum flour
- 60 g tapioca starch
- 60 g oat flour
- 2 tsp apple pie seasoning or powdered cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 30 g milk
- 5 g flax seed, finely ground
- 15 g olive oil
- 100 g soft butter cubed
- 140 g white sugar
Make the Caramel
- 90 g brown sugar
- 80 g golden syrup
- 30 g butter, cold
- Place water and corn starch into a medium pot and stir into a smooth paste. Add apples and spices and cook while stirring over medium heat with a lid on. Cook for about 8 minutes or until just soft, adding a little water if the mixture is sticking on the bottom of the pot.
- Turn off the heat, add the butter to the apples, and stir to combine. Let the mixture cool while you make the cookie dough.
Make the dough
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, combine the sorghum flour, tapioca starch, oat flour, apple pie spice, baking soda, and baking powder.
- Place the cubed butter into a large bowl and beat the butter just to break it up. Add the sugar and cream until smooth, beating the mixture for about 1-2 minutes.
- In a small bowl, whisk together the milk, flax seed and oil, then add it into the butter and sugar.
- Gradually add the dry ingredients, about 1/4 cup at a time, into the creamed butter and sugar.
- Roll the cookie dough into balls and place them on the prepared cookie sheet. Make an indent in each cookie, using your thumb or a spoon.
- To each indent in the cookies, add about 1 tsp of apple filling, and bake for 10 or 12 minutes.
- Cool the cookies on a cake rack while making the caramel.
To Make the Caramel
- Bring all of the ingredients to a boil over medium heat, stirring constantly. Reduce the heat to low and cook for about 5 minutes or until the caramel will roll into a soft ball when dropped into cold water. Remove the caramel from heat and cool just enough to easily drizzle over the cookies with a spoon. Warm the caramel again if it sets to hard to work with.
- These cookies are best eaten the same day, but they will reheat for about 10 minutes in a 350℉ oven … if there are any left over the next day.