Healthy Ginger Snap Recipe with Caramel Apples
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Prep Time
40 mins
-
Cook Time
20 mins
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Total Time
1 hr
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Servings
22
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Calories
133 kcal
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Course
Dessert
Healthy Ginger Snap Recipe with Caramel Apples
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Paleo Caramel Apple Gingersnaps are the joy of Fall in every bite. Apples, caramel, and goregous ginger.
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Ingredients
For the Caramel Sauce:
- 1/2 cup coconut sugar
- 2 1/2 tablespoons butter grass-fed
- 1/4 cup coconut milk full fat
For the Cookies:
- 1/4 cup coconut oil Melted
- 1 cup coconut sugar Plus additional for rolling
- 1 egg large, white
- 2 tablespoons molasses Plus 2 teaspoons
- 1 1/2 cups almond meal Plus 1 tablespoon (5.4 ounces, finely ground
- 1/4 cup coconut flour Sifted, .08 ounces or 22 grams
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1/2 cup dried apples Lightly packed and diced
Instructions
To Make the Caramel Sauce:
- In a large pan over medium heat combine all of the caramel sauce ingredients and stir until smooth and well mixed.
- Bring to boil and cook, stirring frequently, until the sauce begins to thicken, about 3-4 minutes.
- Transfer to a bowl and immediately refrigerate to let the sauce cool and thicken up more.
To Make the Cookies:
- In a large bowl, beat together the melted coconut oil and coconut sugar, just until the sugar is moistened.
- Add in the egg white and molasses and beat again until smooth and well mixed.
- Add the remaining ingredients, up to the dried apples into the bowl and stir until a sticky dough forms.
- Add the diced apple and stir until they are evenly dispersed into the dough.
- Place the bowl into the refrigerator for 10 minutes to make it easier to roll.
- Once chilled, preheat your oven to 350°F and line 2 cookies sheets with parchment paper or a silicone liner. Additionally, pour some coconut sugar into a shallow plate with sides.
- Roll the dough into heaping tablespoon balls and then roll into the coconut sugar. Place onto the prepared cookie sheet and lightly press to slightly flatten the ball out. Repeat with remaining dough.
- Bake until the edges are lightly golden brown and crispy, about 15 minutes. Note that they set up a lot while cooling. Let cool on the pan completely.
- Once cooled, drizzle the chilled caramel sauce and DEVOUR
Notes
- Store cookies in the refrigerator so that the caramel can harden and not get messy if you want to stack them in a container.
Nutrition Information
Show Details
Serving
1g
Calories
133kcal
(7%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
3mg
(1%)
Sodium
179mg
(7%)
Potassium
46mg
(1%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
40IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 133kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 179mg | 7% |
| Potassium | 46mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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