Description
These caramel apple cookies are a fun and unique fall dessert! They’re paleo, AIP, and totally nut and gluten-free.
Ingredients
Scale
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Sift together the tigernut flour, tapioca starch, baking soda, gelatin, and cinnamon.
- Stir in the maple syrup, and coconut oil and stir well to combine. Fold in the apple and fully combine.
- Form the batter into cookies about 1-1.5 inches in diameter. You should have 8 cookies.
- Transfer to the preheated oven and allow to bake for 9-10 minutes or until lightly browned and firm.
- Remove from the oven and carefully transfer to a cooling rack. Allow the cookies to cool.
- Using a spoon to pour about 2-3 tsp of caramel over each cookie, using the back of the spoon to spread it out evenly. Allow to cool.
- Enjoy immediately or store in the fridge for 1-3 days to enjoy later!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 cookie
- Calories: 182
- Fat: 12.5g
- Carbohydrates: 19.2g
- Fiber: 5.2g
- Protein: 1.8g