Healthy Ginger Snaps with Caramel Apples

For the caramel sauce:
In a large pan over medium heat, combine the caramel sauce ingredients and stir until smooth and well mixed. Bring to boil and cook, stirring frequently, until sauce begins to thicken, about 3–4 minutes. Transfer to a bowl and immediately refrigerate to let the sauce cool and thicken up more.

For the cookies:
In a large bowl, beat together the melted coconut oil and coconut sugar, just until sugar is moistened. Add egg white and molasses and beat again until smooth and well mixed.

Add remaining ingredients (except apple) into the bowl and stir until a sticky dough forms. Add diced apple and stir until evenly dispersed into the dough. Place bowl into the refrigerator for 10 minutes to make it easier to roll.

Once chilled, preheat 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 dough into heaping tablespoon-sized balls and then roll into the coconut sugar. Place onto prepared cookie sheet and lightly press to slightly flatten the ball out. Repeat with remaining dough.

Bake until 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.

Note: Store cookies in the refrigerator so that the caramel can harden and not get messy if you want to stack them in a container.