In a large pan over medium heat combine all of the caramel sauce ingredients and stir until smooth and well mixed.

Bring to boil and cook, stirring frequently, until the sauce begins to thicken, about 3-4 minutes.

Transfer to a bowl and immediately refrigerate to let the sauce cool and thicken up more.

In a large bowl, beat together the melted coconut oil and coconut sugar, just until the sugar is moistened.

Add in the egg white and molasses and beat again until smooth and well mixed.

Add the remaining ingredients, up to the dried apples into the bowl and stir until a sticky dough forms.

Add the diced apple and stir until they are evenly dispersed into the dough.

Place the bowl into the refrigerator for 10 minutes to make it easier to roll.

Once chilled, preheat your oven to 350°F and line 2 cookies sheets with parchment paper or a silicone liner. Additionally, pour some coconut sugar into a shallow plate with sides.

Roll the dough into heaping tablespoon balls and then roll into the coconut sugar. Place onto the prepared cookie sheet and lightly press to slightly flatten the ball out. Repeat with remaining dough.

Bake until the edges are lightly golden brown and crispy, about 15 minutes. Note that they set up a lot while cooling. Let cool on the pan completely.

Once cooled, drizzle the chilled caramel sauce and DEVOUR