These soft, chewy gluten-free cookies capture everything you love about apple pie in a handheld treat. Each cookie has a tender, spiced base, a gooey cinnamon-apple filling, and a rich salted caramel drizzle that ties it all together. They deliver cozy fall flavor in every bite warm spices, tender apples, and just the right amount of sweetness without refined sugar.
Despite their impressive look and taste, the cookies are surprisingly straightforward to make. The dough comes together in one bowl, the apple filling simmers quickly on the stovetop, and the caramel is a simple mix-and-drizzle situation. They’re naturally gluten-free, lower in sugar than traditional apple pie, and easily made dairy-free. Perfect for Thanksgiving, fall gatherings, or anytime you want a dessert that feels special without being complicated.
Why I Love This Recipe
These salted caramel apple pie cookies give you everything you want from a fall dessert warm spices, tender apples, and rich caramel in a soft, chewy cookie that’s much easier than making a full pie. I love that they’re gluten-free and free from refined sugar, yet no one ever guesses. The combination of textures is especially satisfying: a tender cookie base, gooey apple filling, and a smooth caramel drizzle on top.
They’re impressive enough for Thanksgiving or a dinner party, but simple enough to make on a regular weekend. Every component comes together quickly, and the end result feels special without requiring complicated techniques. Once you try them, they’re hard to stop making.
Ingredients
(Makes 12 cookies)
Cookie Dough
- ¼ cup unsalted butter, softened
- 2 Tbsp coconut oil, softened
- 6 Tbsp coconut sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup + 2 Tbsp almond flour
- ¼ cup coconut flour
- 1 tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp ground nutmeg
Apple Pie Filling
- 1½ cups Honeycrisp apples, peeled and diced
- 1 Tbsp lemon juice
- 2 Tbsp pure maple syrup
- ¼ cup water
- 1 tsp ground cinnamon
- 1–2 Tbsp arrowroot flour
Salted Caramel
- ⅓ cup cashew butter
- 2½ Tbsp pure maple syrup
- 1 Tbsp coconut oil, melted
- 1 scoop collagen (optional)
- ½ tsp pure vanilla extract
- Pinch of sea salt (to taste)
Instructions
- Make the cookie dough
In a bowl, beat the softened butter, coconut oil, and coconut sugar until combined. Add the egg and vanilla; mix again. Stir in the almond flour, coconut flour, cinnamon, baking soda, and nutmeg until a smooth dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes. - Shape and chill
Dust a surface lightly with coconut flour. Roll the dough into 12 balls, then gently flatten each one. Place on a parchment-lined baking sheet and freeze for 10 minutes. - Bake
Bake at 325°F (160°C) for 12–13 minutes. Immediately after removing from the oven, use a round cookie cutter to gently reshape the cookies into circles if needed, and press a small indent in the center of each with the back of a spoon.
Cool on the baking sheet for a few minutes, then transfer to a wire rack. - Make the apple filling
In a small saucepan, combine the diced apples, lemon juice, maple syrup, water, and cinnamon. Cook over medium heat until the apples begin to soften.
Mix the arrowroot with 2 tablespoons of water, then stir it into the apple mixture. Cook until thickened. Remove from heat and let cool slightly. - Make the caramel
Whisk together the cashew butter, maple syrup, melted coconut oil, collagen (if using), vanilla, and a pinch of salt until smooth. - Assemble
Spoon the apple pie filling into the center of each cooled cookie. Drizzle with the salted caramel. - Store
Keep the finished cookies in the refrigerator.
Frequently Asked Questions – Salted Caramel Apple Pie Cookies
Are these cookies really gluten-free?
Yes. They are made with almond flour and coconut flour and contain no wheat or gluten-containing ingredients. Always check individual ingredient labels if you need them to be certified gluten-free.
Can I make them dairy-free?
Yes. Replace the butter with a vegan butter stick. The rest of the recipe is already dairy-free.
Do I have to use collagen in the caramel?
No. The collagen is optional. The caramel works fine without it.
Why do I need to chill and freeze the dough?
Chilling firms up the dough so it’s easier to handle. The short freeze before baking helps the cookies hold their shape in the oven.
My cookies spread too much. What happened?
The dough may have been too warm. Make sure you refrigerate it for the full 30 minutes and freeze the shaped cookies for 10 minutes before baking. Also avoid over-softening the butter and coconut oil.
Can I use a different apple?
Honeycrisp works especially well because it holds its shape and has a good sweet-tart balance. Granny Smith, Pink Lady, or Jonagold are also good options.
How should I store the finished cookies?
Keep them in an airtight container in the refrigerator. They hold up best when chilled because of the soft filling and caramel.
Can I make the components ahead of time?
Yes. The cookie dough can be made a day ahead and kept refrigerated. The apple filling and caramel can also be prepared in advance and stored in the fridge. Assemble the cookies the day you plan to serve them.
What can I use instead of cashew butter for the caramel?
Almond butter or sunflower seed butter both work. Sunflower seed butter is the best nut-free option.
Conclusion
These Salted Caramel Apple Pie Cookies bring together the best parts of a classic fall dessert in a soft, gluten-free cookie. With a tender spiced base, gooey cinnamon-apple filling, and a smooth salted caramel drizzle, they deliver big flavor without refined sugar or complicated steps.
They’re impressive enough for holiday gatherings yet simple enough for a cozy weekend bake. Once you try them, they’re likely to become a seasonal favorite you’ll make again and again.
Salted Caramel Apple Pie Cookies
Ingredients
Equipment
Method
- Beat butter, coconut oil, and sugar together.
- Add egg & extracts and beat again.
- Add remaining ingredients until smooth.
- Wrap dough in plastic wrap and refrigerate for half hour.
- Dust a surface with coconut flour and roll out dough. Roll dough into balls, then slightly flatten, then place cookies on parchment paper lined baking sheet.
- Freeze for 10 min.
- Then bake at 325°F for 12-13 minutes. Upon removing from oven use a circle cookie cutter to swirl cookies back into circle shape, and use a spoon to press a divot into the center of the cookies.
- Allow to cool several minutes on baking sheet, then move to cooling rack.
- Make apple pie filling by combining all ingredients together on stove, minus arrowroot, until apples start to soften, then mix arrowroot with 2 tbsp of water and add to apple mixture. It will thicken.
- Pour into center of cookies.
- Make caramel by mixing everything together until smooth, and drizzle on top.
- Enjoy! Keep stored in the fridge.