• 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.