Chocolate Covered Caramel Apple Cookies
I went apple picking last week and my daughter kept asking for chocolate covered apples. The only apples I have seen that are chocolate covered have first had a layer of caramel. I have made caramel apples before and found it too messy and difficult, so I went with this variation, a chocolate caramel apple cookie.
You can also just keep it simple and mix chopped pecans into the batter and leave them without chocolate topping.
- Duration
- Cook Time
- Prep Time
- 30 cookies ServingsServings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup peeled and shredded apple (1 large)
- 1 Tbsp lemon juice
- 1/2 cup coconut oil
- 1 cup packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup apple cider
Topping Options
- Chocolate Glaze: 1/2 cup chocolate chips, melted with 1 tablespoon honey and 1 teaspoon coconut milk
- 1/2 cup chopped pecans
Preparation
Preheat oven to 350 degrees.
In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.
In a separate bowl, toss shredded apple with lemon juice, set aside.
In a large bowl mix together coconut oil and brown sugar until creamy (if you like you can use a stand mixer). Mix in egg and vanilla extract. Mix in half of the flour mixture, then slowly add in apple cider, mix again and then mix in remaining half of the flour mixture. Fold in shredded apples (and the juices with apples). Mix in pecans at this point if you go with that option.
Scoop dough out with a tablespoon or small cookie scoop and drop onto parchment paper lined baking sheets spacing cookies 2-inches apart. Flatten cookies with a fork. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
If using frosting:
Combine chocolate (dark or white), honey and coconut milk and place in a microwave safe bowl. Heat for 20 seconds and stir, then heat for 10 second intervals until it is smooth. Spread over cookies (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans.
