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On the eastern coast of the United States, it finally started feeling like fall this past week. Fall is my favorite season of the year, that time of the year where the highs hover around the mid-70s and the outdoors feel perfect and refreshing. 
Fall time also brings apples, and here’s a great recipe for some caramel apple cookies. I know the photos above don’t have the caramel frosting, I forgot to take a photo of them before I frosted them! This is a super easy recipe, and my contribution to this week’s #SundaySupper. Check out everyone’s recipes, and join us this evening on twitter for a twitter discussion focused on apples! Just look for the #SundaySupper hashtag. Here’s everyone else’s posts, with my recipe at the bottom!
Soups, Salads, Starters and Breads
Main Meals
Gluten Free Caramel Frosted Apple Cookies

Prep Time: 30 minutes
Bake Time:15 minutes
Makes: 2 dozen cookies

Cookie Ingredients
Dry Ingredients:
1 1/2 cup gluten free flour blend
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 tsp cinnamon
Wet Ingredients:
1/2 cup butter, room temperature
1/2 cup brown sugar, packed
1/4 cup white sugar
1 egg
1 tsp vanilla
2 Pink Lady apples
1 tsp cinnamon
1 1/2 tsp brown sugar
1/4 tsp salt

Topping Ingredients
2 tsp butter, room temperature
1/8 cup pecans, chopped
1 tbsp brown sugar

Caramel Ingredients
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 1/2 cups whipping cream
  • 1 teaspoon gluten free vanilla

Preheat oven to 350F. Line cookie sheets with parchment paper.

In a medium bowl, mix the dry ingredients together. In another medium bowl, whisk the butter until light and fluffy. Beat in the 1/2 c brown sugar and 1/4 c white sugar.

Once the sugar and butter are combined, beat in the vanilla and the egg. Whisk in the flour.

Dice the apples, and place into a small bowl. Mix with the 1 1/2 tsp sugar, 1 tsp cinnamon, and salt.

Mix together the topping ingredients in a small bowl until the nuts are coated with sugar.

Drop the cookies onto the cookie sheets in 2 tablespoon balls, 1-2 inches apart. Push in the middle of each ball lightly, and fill with 3-4 apple pieces. Top with the nuts. Place in the oven and bake for 13-15 minutes until golden brown around the edges.

While the cookies bake, make the caramel by cooking the sugar and water over low heat on the stove until the sugar has dissolved. Once dissolved, cook the sugar over medium heat, and once it starts boiling cook for 5 minutes, stirring constantly until a golden brown color has formed. Remove it from heat and slowly stir in the cream and vanilla until well combined.

Once the cookies are out of the oven and cooled, drizzle the caramel over top.

  1. Renee Dobbs says:

    I saw the photo and wondered what happened with the frosting. I can understand about getting a post done and forgetting to take a photo of the final product. Thanks for sharing a gluten free recipe. There are a lot of folks who are looking for that these days.

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