HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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These soft Caramel Apple Cookies are the best gluten-free, vegan cookies you’ll have this season! The apple cookies are made with real apples and bake for only 10 minutes. They are then topped with a simple dairy-free homemade caramel sprinkled with cinnamon for the perfect fall dessert.
Is anyone else swooning over all the Fall flavors more this year than previous years like I am?! Well, my overzealous love for all the Fall treats led me to one of the best cookie recipes I’ve made to date… Caramel Apple Cookies! Now you’re swooning, too, huh?! 😉 I could not be more excited with how these soft, melt-in-your-mouth cookies turned out! They are so easy to make, and I love that they include real apples in the cookie batter.
You’ll start by making a batch of my vegan caramel sauce. My caramel sauce is so easy to make at home and it also happens to be vegan and dairy-free. It’s made with simple ingredients like plant butter, peanut butter, maple syrup, vanilla, and plant milk. And yes, you guessed it- it makes the most amazing topping on these delicious apple cookies. By using caramel as the “frosting” I was also able to cut back on the sugar content in these cookies. Skip all the powdered sugar, your body will thank you later, hehe. And not to mention it’s freaking delicious!
Inside the apple cookies we have a homemade apple mixture made with real Stemilt apples. Now, it’s not completely liquid apple cider, it’s more of an applesauce consistency to help these cookies stay moist and set up just right. I combined real Stemilt Fuji apples with allspice, nutmeg, and cinnamon to give it that apple cider flavor. I chose Fuji apples for these cookies because they are the sweetest of the apples and they work perfectly in baking recipes. You can read more about the history of Fuji apples here.
By using plant butter and flax eggs in the cookie batter these cookies are vegan friendly, diary-free, and gluten-free! I also use peanut butter in both the cookie batter and the caramel sauce, but you can easily swap out the peanut butter for another nut butter or even sunflower seed butter to make them nut-free too. They are so soft, and I’ll bet you won’t be able to just eat one!
**Note: if you use sunflower seed butter, your cookies will likely turn green as they cool. Google why this happens!
* You will likely have some of the apple mixture left over depending on the size of apples you used. It's great on toast, on ice cream, pancakes, waffles or just enjoying as applesauce!