Fall desserts are by far my favorite. You will find lots of fall desserts on this blog. I take gluten-filled desserts and turn them into delicious gluten-free desserts. These cookies are inspired by a shop cafe in a local town near me. During the fall, they had caramel apple crisp cookies at the cash-out counter, and I had to try one. I am not gluten-free, but my significant other is, and when I find a baked good that’s so delicious, I try to recreate it so that he can enjoy it as well. This cookie is chewy and gooey with zero gluten in site. Read along for this fall favorite to take to your next gathering.
First step is to gather all the ingredients needed for this recipe
- 2⅓ Cup Gluten Free Flour I used King Arther’s 1:1 mix
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 2 Cups packed brown sugar
- 1 Cup Softened butter
- ¼ Cup apple sauce
- 1 egg
- 2 tsp vanilla extract
- 2½ Cups uncooked gluten free oats I used Bob’s Red mill
- ½ cup caramel squares cute in 4s or butterscotch chips
- ½ cup chopped dried rings or fresh cut granny smith
Equipment needed:
- Stand mixer or hand mixer
- Cookie sheets
- Cookie scoop
- Silicone baking mats
- Pre heat oven to 375℉. Line cookie sheet with silicone mat and set aside
- In a bowl. Combine flour, baking soda, salt, and cinnamon in a bowl and set aside
In a stand mixer, combine brown sugar and butter beat until creamy. Add applesauce, egg, and vanilla. Mix until fluffy, scraping the sides of the bowl.
Next, add the flour mixture and beat until combined. Stir in oats, caramel and apples.
- Place in fridge for about 30 mins. You can skip this step if you would like. I find it easier to scoop out the dough by adding this step when making cookies.
- Using a spoon, cookie scoop, or your hands, scoop out evenly sized portions of cookie dough. The size of each scoop will depend on the recipe, but typically 1 to 2 tablespoons of dough per cookie is standard.
Bake for 8-10 minutes or until the edges are lightly browned. Do not over bake the cookies; they will not be as chewy as you would like. Let them stand on the tray for two minutes, then remove them to a cooling rack.
Caramel Apple Crisp Gluten Free Cookies
Ingredients
- 2⅓ Cup Gluten Free Flour I used King Arther's 1:1 mix
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 2 Cups packed brown sugar
- 1 Cup Softened butter
- ¼ Cup apple sauce
- 1 egg
- 2 tsp vanilla extract
- 2½ Cups uncooked gluten free oats I used Bob's Red mill
- ½ cup caramel squares cute in 4s or butterscotch chips
- ½ cup chopped dried rings or fresh cut granny smith
Instructions
- Pre heat oven to 375℉. Line cookie sheet with silicone mat and set aside
- In a bowl. Combine flour, baking soda, salt, and cinnamon in a bowl and set aside
- In a stand mixer, combine brown sugar and butter beat until creamy. Add applesauce, egg, and vanilla. Mix until fluffy, scraping the sides of the bowl. Next, add the flour mixture and beat until combined. Stir in oats, caramel and apples.
- Place in fridge for about 30 mins. You can skip this step if you would like. I find it easier to scoop out the dough by adding this step when making cookies.
- Using a spoon, cookie scoop, or your hands, scoop out evenly sized portions of cookie dough. The size of each scoop will depend on the recipe, but typically 1 to 2 tablespoons of dough per cookie is standard.
- Bake for 8-10 minutes or until the edges are lightly browned. Do not overbake the cookies; they will not be as chewy as you would like. Let them stand on the tray for two minutes, then remove them to a cooling rack.