Caramel Apple Cups
These Caramel Apple Cups are made with healthier ingredients and each bite tastes like fall! Oat flour cookies are filled with a fresh cinnamon apple filling and topped with a homemade date caramel sauce.
Thanksgiving is one of my favorite holidays and the desserts might be my favorite part! These Caramel Apple Cups are a perfect Thanksgiving dessert. Your family will love the gooey cookie, warm apple filling. and homemade caramel sauce.
What is a Date Caramel Sauce?
When I first started hearing about using dates to make a date caramel sauce, I was not sure what to think. I tried a peanut butter version of the date caramel sauce for my Healthy Snickers Bars and have been craving it since. The sauce is SO simple to make. All you need are four ingredients, a blender, and five minutes. One of the best parts about this recipe is you will have caramel sauce! I used it as a dip for apples and put it on top of oatmeal… you really can’t go wrong!
What ingredients do I need to make these caramel apple cups?
This dessert is made with healthy ingredients that pair perfectly together.
Oat Flour Cookie
- Oat Flour
- Coconut Sugar
- Butter (sub for more coconut oil to make dairy-free)
- Coconut Oil
- Egg
Apple Filling
- Apples (I love Honeycrisp but any type of apple will work)
- Cinnamon
- Nutmeg
- Coconut Oil
- Maple Syrup
- Coconut Sugar
Date Caramel Sauce
- Pitted Dates
- Almond Milk
- Vanilla
- Salt
How do I make these apple cups?
Begin by making the oat flour cookie.
Preheat the oven to 350F and spray a muffin tin with nonstick spray. Next, melt the coconut oil in the microwave for 30 seconds and then chill in the fridge for five minutes. If the coconut oil is too warm, it will not bake correctly. After that, in a mixing bowl, mix coconut sugar, room temperature butter, melted and cooled coconut oil, and egg. Next, slowly mix in the oat flour. Using the tablespoon, scoop the mixture into a muffin tin. Bake for 10-12 minutes. Allow the cookies to cool before scooping out the center using the tablespoon.
While the cookies are cooling make the apple filling. Peel and dice two small apples or one large apple. Heat a saucepan over medium heat and add diced apples, coconut oil, maple syrup, coconut sugar, cinnamon, and nutmeg. Mix everything together. Cover and cook for 10 minutes, stirring frequently. Using a spoon, scoop the apple filling and sauce into the center of the oat flour cookies. Set aside to cool. While they are cooling make the caramel date sauce.
Take the pits out of the dates if they are not already pitted. In a highspeed blender, add pitted dates, almond milk, vanilla, and salt. Blend on high for about two minutes. If you have a Vitamix, use the tamper to speed up the blending process. Make sure everything is evenly blended. Pour caramel sauce into a zip lock bag and cut off one corner making a piping bag. Pipe caramel sauce onto cookies. Store leftover caramel sauce in an airtight container in the refrigerator for up to a week.
More Fall Recipes on Dev’s Dish
White Chocolate Pumpkin Spice Cookies
Pumpkin Spice Granola
Carmel Apple Cup
Ingredients
Oat Flour Cookies
- 1 cup oat flour
- ½ cup coconut sugar
- 2 tbsp butter
- 2 tbsp coconut oil
- 1 egg
Apple Filling
- 1 cup apples
- 1 tbsp cinnamon
- ½ tsp nutmeg
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 tbsp coconut sugar
Date Caramel Sauce
- 1 cup dates
- ½ cup almond milk
- ½ tbsp vanilla
- ½ tsp salt
Instructions
Oat Flour Cookies
- Preheat the oven to 350F and spray a muffin tin with nonstick spray.
- Next, melt the coconut oil in the microwave for 30 seconds and then chill in the fridge for five minutes. If the coconut oil is too warm, it will not bake correctly.
- After that, in a mixing bowl, mix coconut sugar, room temperature butter, melted and cooled coconut oil, and egg.
- Next, slowly mix in the oat flour.
- Using the tablespoon, scoop the mixture into a muffin tin.
- Bake for 10-12 minutes. Allow the cookies to cool before scooping out the center using the tablespoon.
- Allow the cookies to cool before scooping out the center using the tablespoon.
Apple Filling
- While the cookies are cooling make the apple filling.
- Peel and dice two small apples or one large apple.
- Heat a saucepan over medium heat and add diced apples, coconut oil, maple syrup, coconut sugar, cinnamon, and nutmeg.
- Mix everything together. Cover and cook for 10 minutes, stirring frequently. Using a spoon, scoop the apple filling and sauce into the center of the oat flour cookies. Set aside to cool. While they are cooling make the caramel date sauce.
- Cover and cook for 10 minutes, stirring frequently.
- Using a spoon, scoop the apple filling and sauce into the center of the oat flour cookies.
- Set aside to cool.
- While they are cooling make the caramel date sauce.
Caramel Date Sauce
- Take the pits out of the dates if they are not already pitted.
- In a highspeed blender, add pitted dates, almond milk, vanilla, and salt. Blend on high for about two minutes.
- If you have a Vitamix, use the tamper to speed up the blending process.
- Make sure everything is evenly blended.
- Pour caramel sauce into a zip lock bag and cut off one corner making a piping bag.
- Pipe caramel sauce onto cookies.
- Store leftover caramel sauce in an airtight container in the refrigerator for up to a week.
- Enjoy!