In a small saucepan over high heat, I melt 3 tbsp plant-based butter. I whisk in 2 tbsp maple syrup, ¼ tsp vanilla, and a pinch of salt, then add 2 tbsp peanut butter, stirring until thickened. I remove from heat, whisk in 2 tbsp oat milk until smooth, and set aside to cool for Sweet Gluten-Free Caramel Apple Cookies.

In a medium saucepan, I combine 3 diced Fuji apples, 1 tsp allspice, 1 tsp cinnamon, ¼ tsp nutmeg, a pinch of salt, 1 tsp vanilla, and ½ cup apple cider. I simmer over medium heat for 15–20 minutes until soft and most liquid evaporates, creating a flavorful base for Sweet Gluten-Free Caramel Apple Cookies. I set aside.

I preheat the oven to 375°F (190°C) and line cookie sheets with parchment. In a small bowl, I mix 2 tbsp flaxseed meal with 4 tbsp water, letting it gel for 10 minutes. In a large bowl, I cream ½ cup plant-based butter, ¼ cup peanut butter, and 1 cup sugar with an electric mixer until smooth for Sweet Gluten-Free Caramel Apple Cookies.

I add the flax eggs and ½ cup of the apple mixture to the butter mixture, beating until combined. In a separate bowl, I whisk 2 cups gluten-free flour, 1 tsp baking powder, and ½ tsp baking soda. I gradually mix the dry ingredients into the wet, then fold in the remaining apple mixture for a chunky Spiced Apple Treat.

I drop heaping tablespoonfuls of dough onto cookie sheets, 2 inches apart, and bake for 10–12 minutes until lightly golden. I cool the cookies on the sheets for 15–20 minutes, then spread vegan caramel over each and sprinkle with cinnamon for Sweet Gluten-Free Caramel Apple Cookies.