Caramel Apple Oatmeal Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22
Classic oatmeal cookies with warm cinnamon, stuffed w/ shredded tangy, sweet apple and chopped pecans for a bit of crunch. Drizzled w/ a coconut milk caramel that makes for the perfect treat. Gluten-free & vegan.
  • 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
  1. For the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the oat flour, almond flour, oats, cinnamon, baking soda, and salt.
  3. In a separate mixing bowl, cream together the coconut oil and sugar until smooth.
  4. Mix in the egg & vanilla.
  5. Fold the wet mixture into the dry mixture, combining until everything is evenly distributed and a dough begins to form.
  6. Fold in the grated apple & pecans.
  7. Drop the batter by rounded tablespoons onto the prepared baking sheets. Bake for 11-12 minutes or until slightly golden.
  8. While the cookie are baking, prepare the caramel sauce by place the water and sugar in a sauce pan.
  9. Whisk to evenly distribute.
  10. Bring the mixture to a boil on the stove over high heat, stirring constantly.
  11. 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.
  12. The mixture will turn darker and begin to thicken when finished.
  13. Pour into a microwave safe bowl and let cool completely.
  14. Let the cookies cool completely then glaze with the cooled caramel.
Recipe by Mangia at