Ingredients
For The Caramel Sauce:
- 1/2 cup coconut sugar
- 2 1/2 tablespoons butter
- 1/4 cup full-fat coconut milk
For The Cookies:
- 1/4 cup coconut oil melted
- 1 cup coconut sugar plus additional for rolling
- 1 large egg white
- 2 tablespoons molasses plus 2 teaspoons
- 1 1/2 cups finely ground almond meal plus 1 tablespoon
- 1/4 cup coconut flour sifted
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1/2 cup dried apples lightly packed and diced
Instructions
To Make The Caramel Sauce:
- 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.
To Make The Cookies:
- 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 dried apples and stir until they are evenly dispersed throughout 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 in 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. Let cool on the pan completely.
- Once cooled, drizzle the chilled caramel sauce and serve.
