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!