I love love love fall.
If only the fall weather would show it’s face round’ these here parts.
Although the weather hasn’t showed up, the festive decoration sure has.
This was apparent on my shopping trip to Target yesterday w/ my mom.
Everything was autumnal orange & candy corn & halloween costumes flooded the aisles.
I always get super psyched for fall candle scents, especially the food related scents, vanilla bean cupcake, caramel apple, pumpkin pie.
It’s all gravy.
I chose pumpkin spice yesterday.
Let’s see how fast I can burn through that one.
I usually go for caramel apple but I opted for the real thing on Saturday.
Yep, I made cookies w/ the caramel apple theme.
I have been craving oatmeal cookies.
I mean, who wouldn’t crave a warm, ooey, gooey cinnamon oatmeal cookie?
I threw in some grated Honeycrisp apple for health points
Oh, and pecans because…
you just can’t have an oatmeal cookie without walnuts, or pecans, etc.
It’s the cardinal rule.
But here comes the caramel part…coconut milk caramel.
Need I say more?
Ummmm…I didn’t think so 😉
- For the cookies:
- ¾ c. gluten-free oat flour
- ¼ c. almond flour
- 1 c. gluten-free rolled oats
- ½ t. ground cinnamon
- ½ t. baking soda
- ¼ t. salt
- ¼ c. coconut oil, softened
- ¾ c. coconut sugar
- 1 flax egg (1 T. ground flaxseed meal + 2 T. water, mix let sit for 5 minutes) or 1 large egg (if using egg, make sure you leave it out at room temperature before using)
- 1 t. pure vanilla extract
- 1 small Honeycrisp Apple, peeled and grated
- ½ c. raw, unsalted chopped pecans
- For the caramel:
- ¼ c. water
- ½ c. coconut sugar
- 1 c. full-fat coconut milk
- 2 t. pure vanilla extract
- ⅛ t. salt
- For the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the oat flour, almond flour, oats, cinnamon, baking soda, and salt.
- In a separate mixing bowl, cream together the coconut oil and sugar until smooth.
- Mix in the egg & vanilla.
- Fold the wet mixture into the dry mixture, combining until everything is evenly distributed and a dough begins to form.
- Fold in the grated apple & pecans.
- Drop the batter by rounded tablespoons onto the prepared baking sheets. Bake for 11-12 minutes or until slightly golden.
- While the cookie are baking, prepare the caramel sauce by place the water and sugar in a sauce pan.
- Whisk to evenly distribute.
- Bring the mixture to a boil on the stove over high heat, stirring constantly.
- Add in the coconut milk, vanilla, and salt and continue cooking over medium heat, stirring constantly to avoid burning the mixture. This takes about 10-12 minutes.
- The mixture will turn darker and begin to thicken when finished.
- Pour into a microwave safe bowl and let cool completely.
- Let the cookies cool completely then glaze with the cooled caramel.
Nutritional Facts (per cookie (1/22 of recipe) (calculated w/out caramel): Calories: 87g, Total Fat: 6.8g, Sodium: 58.3mg, Potassium: 14.8mg, Total Carb: 8.2g, Dietary Fiber: 1.3g, Sugars: 3.3g Protein: 1.6g