Paleo Caramel Apple Gingersnaps |Cooking With Amanda

Ginger snaps. Like those SUPER chewy, but somehow STILL crunchy cookies that are rolled around in sugar and burst with spicy cinnamon and ginger in every.single.bite.

Yeah, you know them. Your grandmas made approximately elevently billion and two of those blue tins FULL of them. I know you know the tins I'm talking about. For some reason Grandmas seem to have closets JAM packed with them.

I vote we all nominate our Grammies for that show, Hoarders. You in? I KNEW YOU'D AGREE.

ANYWAY. Healthy ginger snaps that Grandma made except, like, EVEN BETTER because teensy tiny pieces of chewy, sweet dried apple andandand they're DOUSED in the thickest, creamiest PALEO caramel sauce that I may or may not be drinking down with a STRAW as I type.

I thought about drizzling it on my face while typing, but the Huberoni might be mad if I told him I bought a new computer because CARAMELZ X-PLOSIONZ is a real thing that happened to me.

It's like that time he asked what I was going to do with a brownie batter cheesecake dip. What kind of question IS THAT? Obviously I am going to dip straight into it with my head and eat it out of the container, only coming up for air when I am THIIIIIIS close to suffocating. Which is EXACTLY how I feel about this rich, velvety smooth and sweet caramel sauce.

He doesn't get it.

Whatever. More for me.

On the plus side, he isn't a total loss, because he, like me, obsessed in an obsessive sort of way over these cookies that are secretly pretty darn good for you. Give or take a few tablespoons of butter. But, let's just take a peep at the rest of the ingredients to see if the butter even counts mmkay?

Coconut sugar. It comes from trees. Tree-growing-things are usually a vegetable or fruit. Therefore, HEALTH FOOD YES PLEASE.
Coconut oil. I put this in my hair once. It made it shiny and healthy. It did the same thing for my skin. Clearly, it's always a good idea to put it into your body.
Almond & coconut flour. Nuts. Healthy fats. From trees. See point 1.
Dried apples. AGAIN. FRUIT. So much fruit in here that I don't even know if we can call these "cookies" considering you're getting the required 4 or 5, or whatever, servings of fruit per day by EATING THEM.
If you actually need point 5 you need to question your life. BUT, here: Butter is from cows. Cows say MOO and are full of general cuteness and natural-land-dwelling-animal-ness. That = awesome.

It makes sense if you don't think about it too hard.

I bet you are 135.6% percent down for some spicy-sweet, baked apple, caramel covered ginger snap-age RIGHT NOW.

I won't even judge you too much if you whip out one of them blue cookie tins.

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Paleo Caramel Apple Gingersnaps Recipe

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Ingredients

For the Caramel Sauce:

1/2 cup coconut sugar
2 1/2 tablespoons grass-fed butter
1/4 cup full fat coconut milk

For the Cookies:

1/4 cup coconut oil, melted
1 cup coconut sugar, plus additional for rolling
1 large egg white
2 tablespoons molasses, plus 2 teaspoons
1 1/2 cups finely ground almond meal, plus 1 tablespoon (5.4 ounces)
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

Directions

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