Caramel apple GF oatmeal raisin cookies:
These caramel apple gluten free oatmeal raisin cookies need to be added to your fall baking menu. Because they are a taste of fall. And super easy to prepare.
What you’ll need:
- Gluten free oats
- Almond flour
- Coconut oil
- Vanilla extract
- Apple pie spice
- Lemon juice
- Baking soda
- Maple sugar (substitute any sugar you use)
First, thinly slice your apples. I like to use my food processor to do this. But you can either shred with a cheese grater or slice with a knife. And then squeeze lemon juice all over the apples to prevent them from turning brown. Using a mesh bag, cheese cloth, or towel, squeeze out the excess moisture. And set aside while you prepare the cookie dough.
Preparing the cookie dough:
Add the egg to a medium bowl and whisk. And then add in the maple sugar or any sugar you are using, vanilla extract, and mix. Then add the softened coconut oil and mix. Add the gluten free oats, almond flour, baking soda, apple pie spice, and mix. Fold in the apple, raisins, and mix.
Using an ice cream scoop, scoop out the cookie dough, and form into bite size cookies. And add to a lined baking sheet. Bake 350°F for 11-13 minutes. And once done let rest for 5-10 minutes before transferring to a cooling rack.
While the cookies are baking prepare the date caramel for topping. But I like to prep this in advance to have it ready to go. Add all the ingredients to food processor or high powered blender, and process until you get a smooth, creamy consistency.
And once the cookies have cooled, add the date caramel to the top of the cookies, and enjoy.
How to store:
Store in an airtight container in refrigerator or freezer. And enjoy either reheated or room temperature.
Can I meal prep in advance?
Yes, these can be prepped in advance. And when ready to enjoy simply reheat for 5-6 minutes on 300°F or at room temperature.
Caramel Apple Gluten Free Oatmeal Raisin Cookies:
- 1 1/2 cups Gluten free oats
- 1 cup almond flour
- 1/4 cup coconut oil softened but not melted
- 1 tsp vanilla extract
- 1 large egg
- 2 tsp Apple pie seasoning
- 1 cup finely chopped apple I used 2 apples
- 1/2 a lemon juiced
- 1/3 cup raisins
- 1 tsp baking soda
- 1/2 cup maple sugar substitute any type of sugar you use
Vegan Date Caramel Frosting:
- Makes about 2 cups
- 1 cup soaked medjool dates I soak mine overnight
- 1/2 cup cashew butter
- 1/2 cup coconut oil
- 2 tsp vanilla extract
- 1-2 Tbsp Maple syrup Optional
Instructions for cookies:
- Finely chop apples or shred (I used my food processor to shred mine) and squeeze lemon juice all over to prevent browning, and set aside
- Mix the wet ingredients
- Add in the dry ingredients and mix
- Squeeze out excess liquid from apples using a mesh bag, towel, or cheese cloth. Fold in apples, raisins, and mix
- Using a Tbsp ice cream scoop, scoop out batter, form into cookies, and add too a lined baking sheet
- Bake 350°F for 11-13 minutes (I baked mine for 12 minutes)
- Once done, let rest on baking sheet for 5-10 minutes and transfer to a wired rack
- Add about 1/2-1 Tbsp of date caramel to each cookie and enjoy
- Keep stored in airtight container in refrigerator or room temperature
Instructions for date caramel:
- Add to food processor or high powered blender
- Process for 25-30 seconds, scraping down the sides throughout
- Store any extras in an airtight container in refrigerator
- If you want thinner consistency add 1 Tbsp at a time of filtered water or reserved date water until you reach your desired consistency (I don’t do this step for mine)