Caramel Apple Crisp Gluten Free Cookies
Delicious chewy bite of fall.
Servings: 48 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.
Notes
If using fresh apples, lay chopped apples on a paper towel to get out some of the moister so that the cookie doesn't have more cake texture