Chewy Caramel Apple Cookies

Chewy Caramel Apple Cookies Recipe
Oxmoor House
These chewy cookies are gluten-free but don’t be fooled, you can’t even taste the difference!


Serves 36 (serving size: 1 cookie)

Recipe from

Oxmoor House

Recipe Time

Hands-On: 21 Minutes
Total: 1 Hour, 28 Minutes

Nutritional Information

Calories 115
Caloriesfromfat 0.0 %
Fat 4 g
Satfat 2.3 g
Monofat 1 g
Polyfat 0.3 g
Protein 1.6 g
Carbohydrate 18.4 g
Fiber 1 g
Cholesterol 15 mg
Iron 0.4 mg
Sodium 61 mg
Calcium 22 mg


1/2 cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons packed brown sugar
1 large egg
2 tablespoons milk
3/4 teaspoon vanilla extract
6.75 ounces gluten-free flour (about 1 1/2 cups)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups gluten-free old-fashioned rolled oats
2 chopped peeled apples
20 caramel candies
2 tablespoons water


1. Preheat oven to 325°.

2. Beat butter and brown sugar with a mixer at medium speed until creamy. Add egg, milk, and vanilla; beat 2 minutes or until light and fluffy.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Stir in oats. Add oat mixture to butter mixture, beating at low speed until blended. Stir in apples.

4. Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.

5. Bake at 325° for 14 minutes or until golden. Transfer cookies to wire racks; cool completely.

6. Place caramels and water in a small saucepan. Cook over low heat 7 minutes, stirring until smooth. Remove from heat. Drizzle warm glaze over cookies. Let stand 15 minutes or until caramel is completely set. Store in an airtight container for up to 5 days.


Amanda Haas,

Cooking Light Real Family Food

September 2012
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