Ingredients
1 ½ cups all-purpose flour (or gluten-free blend)
½ tsp baking soda
¼ tsp salt
½ cup coconut oil or vegan butter, softened
¾ cup brown sugar
¼ cup applesauce
1 tsp vanilla extract
1 small tart apple, finely diced (e.g. Granny Smith)
½ cup dairy-free caramel candies, chopped
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix flour, baking soda, and salt.
3. In another bowl, cream coconut oil and brown sugar until smooth.
4. Add applesauce and vanilla to wet mix. Stir until combined.
5. Fold in dry ingredients, then add diced apples and caramel bits.
6. Chill dough for 15 minutes if sticky.
7. Scoop onto baking sheet and bake for 11–13 minutes until golden at edges.
8. Cool on tray before serving. Enjoy warm or store airtight.
Notes
For extra depth, sprinkle flaky salt on top before baking.
Let caramel cool before biting — it stays molten when fresh from oven.
Can be frozen pre- or post-bake. Bake from frozen with 1–2 extra minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg