Ingredients
Method
- Preheat oven to 350°F (175°C)
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Stir in apple sauce and cinnamon.
- Fold in the flour mixture and diced apples until just combined.
- Portion dough into 24 equal-sized balls and place on a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake for 12 minutes or until golden around the edges.
- While cookies cool, prepare the salted caramel drizzle.
- In a small saucepan, combine ½ cup granulated sugar and 2 tablespoons water. Cook over medium heat until the sugar dissolves and the mixture turns golden amber.
- Stir in 2 teaspoons melted butter and ½ cup salted caramel sauce until glossy.
- Drizzle over the cooled cookies and sprinkle with a small pinch of sea salt flakes.
- Allow the drizzle to set before serving.
Notes
For a gluten-free option, use a certified gluten-free flour blend.
Dairy-free alternative: Replace butter with coconut oil and ensure all other ingredients are dairy-free.
Store cookies in an airtight container at room temperature for up to 5 days.
Dairy-free alternative: Replace butter with coconut oil and ensure all other ingredients are dairy-free.
Store cookies in an airtight container at room temperature for up to 5 days.