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Indulge in these Caramel Apple Cookies, evoking nostalgic memories of autumn’s quintessential delight – the crisp crunch of caramel-coated apples on a stick!

Memories of enjoying caramel-coated apples are some of those fond childhood memories. These Caramel Apple Cookies pull those flavors together like a chewy cookie. Baked to a beautiful golden brown, the aroma of these cookies drifts through the kitchen, calling family members to grab the first from the oven.


I’ve modified one of my Grandma’s favorite recipes to be plant-based. While it is still a cookie and therefore not considered relatively healthy, these little golden gems provide you with flavorful snacks for the whole family. Share some with your friends, too!

What is Caramel?


Most of us have enjoyed caramel either as a candy or a rich syrup on dessert. But do you know what caramel is made from?

Caramel Apple Cookies

Traditionally, caramel is made by heating white granulated sugar slowly until it reaches 340°F. The sugar molecules are broken down during this process and become a deep golden brown color with rich flavor tones. This is different than its similar flavored cousins, butterscotch and toffee. So while we might enjoy the caramel candy coating on a caramel apple, we really are just eating sugar, usually combined with corn syrup.

Our vegan version still uses sugar but is balanced with coconut cream and without any corn syrup. Healthy? No. But much better than the traditional caramel.

Equipment You’ll Need


This recipe boasts simplicity. You will want to have your baking sheets lined with either parchment paper or silicone baking mats. You will want to use two bowls- a small and a medium—and a small pot. For mixing, a portable mixer works great. You will wish to have a cooling rack for the cookies to rest on while they cool before icing.

Caramel Apple Cookies


Creamy caramel and apples in a soft cookie. These cookies are a winner! Made for fall apple season, we enjoy these year-round.


  • 1 1/2 cups white wheat flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups old-fashioned oats
  • 3/4 cup vegan butter (softened)
  • 1 1/4 cup Swerve (or use light brown sugar)
  • 1 tablespoon flaxseed (ground)
  • 3 tablespoons water
  • 2 tablespoons oat milk (or other plant-based milk)
  • 1 teaspoon vanilla
  • 2 baking apples (peeled, chopped)


For The Caramel Topping:


  • 1 cup coconut cream
  • 3/4 cup Swerve (or light brown sugar)
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt (optional, use for salted caramel flavor)
  1. Heat oven to 325°F. Prepare the baking sheets by lining them with silicone baking mats or parchment paper.
  2. Mix the water and flax seed in a small bowl. Let stand for 5 minutes to create the flax egg.
  3. mix flour, baking soda, and salt with a whisk; stir in oats. In a stand mixer, beat butter and brown sugar on medium speed until creamy. Add fox egg, oat milk, and vanilla; beat for 2 minutes or until light and fluffy.
  4. On low speed, beat in flour mixture until blended. Stir in tart apples. Drop dough by rounded tablespoonfuls 2 inches apart onto the cookie sheets.
  5. Bake for 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
  6. While the cookies bake, make the caramel glaze
  7. mix the coconut cream, Swerve, and cornstarch in a small pot. Heat over medium-high heat, stirring constantly until the coconut cream melts and the mixture becomes bubbly. Lower the heat to a simmer and continue heating, stirring frequently, for about 5 minutes.
  8. Drizzle warm glaze over cooled cookies. Let stand for 15 minutes or until set.




These cookies can be stored in an air-tight container in your refrigerator for about 5-7 days. You may also freeze them for up to 3 months.

To store, Ensure they are completely cooled and set. Then, place in an airtight food storage container—place wax paper between layers to prevent sticking.


Dessert, Snack
air fryer cookies recipe, apple, caramel

Caramel Apple Cookies

Ready to Try These Caramel Apple Cookies?

They come together quickly, and when your family and friends come, the cookies disappear just as fast! Make a double batch so everyone has one. We like hearing your comments. Please share your thoughts below.

Frequently Asked Questions About Caramel Apple Cookies


Welcome to our FAQ section, where we address common queries about our irresistible Caramel Apple Cookie recipe. Whether you’re curious about ingredient substitutions, baking tips, or storage recommendations, we’ve got you covered. Explore below for quick answers to your burning questions!

Can I use regular butter instead of vegan butter in this recipe?

Yes, you can substitute regular butter for vegan butter if you’re not following a plant-based diet. The texture and flavor of the cookies may vary slightly, but they should still turn out delicious.

Can I use a different type of apple in this recipe?

Absolutely! While the recipe calls for baking apples, you can experiment with different varieties depending on your taste preferences. Sweeter apples like Honeycrisp or Fuji can add a nice contrast to the caramel flavor, while tart apples like Granny Smith can provide a bit of acidity to balance the sweetness.

Is there a substitute for coconut cream in the caramel topping?

If you don’t have coconut cream on hand or prefer a different flavor, you can try using heavy cream or a non-dairy alternative like almond milk or oat milk. Keep in mind that using a different cream may alter the taste and consistency of the caramel topping, so adjust accordingly.

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