Paleo Caramel Apple Gingersnaps Recipe

    22 Servings

Ingredients

For the Caramel Sauce:
  • 1/2 cup Coconut Sugar
  • 2 1/2 tablespoons Grass-Fed 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 (5.4 ounces)
  • 1/4 cup Coconut Flour, Sifted, .08 ounces or 22 grams
  • 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

Directions

To Make the Caramel Sauce:

  1. In a large pan over medium heat combine all of the caramel sauce ingredients and stir until smooth and well mixed.
  2. Bring to boil and cook, stirring frequently, until the sauce begins to thicken, about 3-4 minutes.
  3. Transfer to a bowl and immediately refrigerate to let the sauce cool and thicken up more.

To Make the Cookies:

  1. In a large bowl, beat together the melted coconut oil and coconut sugar, just until the sugar is moistened.
  2. Add in the egg white and molasses and beat again until smooth and well mixed.
  3. Add the remaining ingredients, up to the dried apples into the bowl and stir until a sticky dough forms.
  4. Add the diced apple and stir until they are evenly dispersed into the dough.
  5. Place the bowl into the refrigerator for 10 minutes to make it easier to roll.
  6. 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.
  7. 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.
  8. 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.
  9. Once cooled, drizzle the chilled caramel sauce and DEVOUR 

Notes

  • Store cookies in the refrigerator so that the caramel can harden and not get messy if you want to stack them in a container.

Recommended

Published:
Modified:
Author:
Cooking Method:
Baking
Cuisine:
Paleo
Category:
Desserts
Tags:
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Related Recipes:
Paleo Recipes, Cookie Recipes, Dessert Recipes, Paleo Dessert Recipes, Baking Recipes, Baked Recipes, Fall Recipes, Apple Recipes, Caramel Recipes
Recipe Yields:
22 cookies
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Taylor Kiser
Recipe Yields: 22 cookies
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes

Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 22

Amount Per Serving
Calories from Fat 69
Calories 155

% Daily Value*
13%
Total Fat 9g
16%
  Saturated Fat 3g
7%
Sodium 161mg
6%
Total Carbohydrate 18g
2%
  Dietary Fiber 2g
  Sugars 16g
5%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Taylor Kiser

About Taylor

Taylor keeps food, faith and fitness close to the heart on her blog of the same name. We're excited to have her as a Healthy Eating fanatic.