Irresistible Caramel Apple Protein Cookies

Fall flavors and protein goals don’t always play nice together. I love everything about caramel apples – the sweet, gooey caramel and crisp apple chunks – but I also want to stick to my fitness routine. Most caramel apple treats are loaded with sugar and leave me feeling sluggish by mid-afternoon.

That’s why I created these caramel apple protein cookies. They give me all those cozy autumn flavors I crave without derailing my healthy eating. I can grab a couple after my morning workout or pack them in my kids’ lunch boxes without any guilt. The protein powder keeps me full, and the caramel apple combo makes it feel like a real treat.

Want something that tastes indulgent but fits your macros? These cookies are your answer. They’re soft, chewy, and packed with fall flavor – plus they’re way easier to make than you’d think.

What Kind of Gluten-Free Flour Should I Use?

For these protein cookies, you’ll want to stick with a good quality gluten-free all-purpose flour blend that contains xanthan gum or guar gum – these binding agents help give your cookies the right texture. Popular brands like Bob’s Red Mill, King Arthur, or Cup4Cup all work well and can usually be substituted 1:1 for regular flour in most recipes. Avoid single-ingredient flours like rice flour or almond flour alone, as they won’t give you the same structure and your cookies might turn out crumbly. If your blend doesn’t contain a binding agent, you can add about ¼ teaspoon of xanthan gum to help hold everything together.

Options for Substitutions

These protein cookies are pretty adaptable, so here are some swaps you can make:

• Gluten-free all-purpose flour: Regular all-purpose flour works perfectly if you don’t need these to be gluten-free. You can also try oat flour or almond flour, though you might need to adjust the liquid slightly since these absorb differently.
• Monk fruit sweetener: Feel free to use coconut sugar, brown sugar, or regular sugar instead. Keep in mind that regular sugars will add a bit more sweetness and moisture to your cookies.
• OWYN Pro Elite Sea Salted Caramel Protein Shake: Any vanilla or caramel flavored protein shake will work here. You could even mix your own by combining ½ cup plant milk with 1 scoop of caramel or vanilla protein powder.
• Vegan butter: Regular butter works just fine if you’re not keeping these vegan. Coconut oil (solid, not melted) is another good option.
• Flax meal: You can substitute this with 1 regular egg or make a chia egg using 1 tablespoon chia seeds mixed with 3 tablespoons water (let it sit for 5 minutes first).
• Dried apple chips: Chopped dried apples or even finely diced fresh apples work well. If using fresh, pat them dry first to avoid extra moisture.
• Coconut milk: Any plant milk like almond, oat, or regular dairy milk will do the trick here.

Watch Out for These Mistakes While Baking

The biggest mistake with protein cookies is overbaking them, which turns these soft treats into hockey pucks – since protein powder continues to firm up as it cools, pull them from the oven when they’re still slightly soft in the center.

Another common error is not crushing your apple chips small enough, as large pieces can create uneven textures and make the cookies fall apart, so aim for pieces no bigger than a pea.

Don’t skip letting your flax meal sit with a bit of water for 5 minutes before mixing it in, as this helps bind everything together and prevents crumbly cookies.

Finally, resist the urge to flatten these cookies too much before baking – they won’t spread like regular cookies due to the protein content, so shape them how you want them to look when finished.

What to Serve With Caramel Apple Protein Cookies?

These protein-packed cookies are perfect on their own as a post-workout snack or afternoon treat, but they pair beautifully with a cold glass of almond milk or your favorite plant-based milk. Since they already have that cozy caramel apple flavor, they go great with a warm cup of chai tea or coffee for a comforting break. You could also crumble them over Greek yogurt or oatmeal for extra protein and a sweet crunch. For a fun dessert idea, try serving them alongside vanilla ice cream or even use them as a base for a healthy apple crisp parfait.

Storage Instructions

Store: These caramel apple protein cookies stay soft and chewy when kept in an airtight container at room temperature for up to a week. I like to place a piece of bread in the container to help maintain their moisture. They’re perfect for grabbing as a quick snack or post-workout treat!

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container with parchment paper between layers. I often make a double batch and freeze half for later when I’m craving something sweet but healthy.

Enjoy: Frozen cookies taste great straight from the freezer, or you can let them thaw at room temperature for about 10 minutes. If you want them warm, just pop them in the microwave for 15-20 seconds to bring back that fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 35-45 g
• Fat: 55-65 g
• Carbohydrates: 365-390 g

Ingredients

For the cookies:

• 2 1/2 cups gluten-free all-purpose flour blend
• 1 tsp baking soda
• 1 tsp apple pie spice mix
• 1/4 tsp sea salt
• 1 1/4 cups monkfruit sweetener
• 1/2 cup plant-based unsalted butter
• 1/2 cup owyn pro elite sea salted caramel protein shake
• 1 tbsp ground flaxseed meal
• 3 tbsp water (for flax egg)
• 3/4 cup dried apple chips, crushed (save a few tbsp for topping)

For the caramel drizzle:

• 1 cup pitted dates
• Hot water (for soaking dates)
• 1/3 cup maple syrup
• 1/2 cup coconut milk beverage
• 1/8 tsp sea salt

Step 1: Prepare Ingredients and Preheat Oven

• 3 tbsp water (for flax egg)
• 1 tbsp ground flaxseed meal
• 1 cup pitted dates
• hot water (for soaking dates)

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper and set it aside.

Meanwhile, in a small bowl, mix the ground flaxseed meal with water to make the flax egg and let it sit for about 10 minutes to thicken.

Place the pitted dates in hot water and let them soak for 1 hour; this will soften them for the caramel sauce later.

I always like to get these simple preparations done first, it makes the recipe flow more smoothly.

Step 2: Mix the Dry Ingredients

• 2 1/2 cups gluten-free all-purpose flour blend
• 1 tsp baking soda
• 1 tsp apple pie spice mix
• 1/4 tsp sea salt

In a medium bowl, combine the gluten-free all-purpose flour blend, baking soda, apple pie spice mix, and sea salt.

Mix well and set the bowl aside.

Step 3: Prepare the Wet Ingredients

• 1/2 cup plant-based unsalted butter
• 1 1/4 cups monkfruit sweetener
• 1/2 cup OWYN Pro Elite Sea Salted Caramel Protein Shake
• flax egg (from Step 1)

In a large bowl, cream together the plant-based unsalted butter and monkfruit sweetener with a hand mixer until the mixture is light and fluffy.

Add the protein shake and the thickened flax egg (from Step 1) to the bowl, stirring well to combine.

Step 4: Combine the Batter and Add Apple Chips

• flour mixture (from Step 2)
• wet ingredients (from Step 3)
• 3/4 cup dried apple chips, crushed (save a few tbsp for topping)

Gradually add the dry ingredient mixture (from Step 2) to the wet ingredients (from Step 3), mixing gently with a silicone spatula until just combined.

Fold in the crushed dried apple chips, saving a few tablespoons for later topping.

I love using my hands at this point to ensure the dough isn’t over-mixed and stays tender.

Step 5: Shape and Bake the Cookies

• cookie dough (from Step 4)

Scoop out 2 tablespoons of cookie dough at a time and place on the prepared baking sheet, spacing each mound about 2 inches apart.

Gently press each dough ball flat with the back of a glass.

Bake the cookies in the preheated oven for about 14 minutes, or until the bottoms are golden brown and the cookies are set.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 6: Make the Dairy-Free Caramel Sauce

• soaked dates (from Step 1)
• 1/3 cup maple syrup
• 1/2 cup coconut milk beverage
• 1/8 tsp sea salt

Drain the soaked dates (from Step 1) and add them to a high-speed blender.

Add maple syrup, coconut milk beverage, and sea salt.

Blend until completely smooth and creamy.

For a richer flavor, I sometimes add a pinch of cinnamon too.

Step 7: Finish and Serve the Cookies

Drizzle the freshly blended caramel sauce (from Step 6) over the cooled cookies (from Step 5) and sprinkle with the reserved crushed apple chips.

Serve immediately or store in an airtight container for later.

These are especially delicious the day they’re made—the apple chips stay nice and crisp.

Irresistible Caramel Apple Protein Cookies

Delicious Irresistible Caramel Apple Protein Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 2050 kcal

Ingredients

  

For the cookies:

• 2 1/2 cups gluten-free all-purpose flour blend
• 1 tsp baking soda
• 1 tsp apple pie spice mix
• 1/4 tsp sea salt
• 1 1/4 cups monkfruit sweetener
• 1/2 cup plant-based unsalted butter
• 1/2 cup OWYN Pro Elite Sea Salted Caramel Protein Shake
• 1 tbsp ground flaxseed meal
• 3 tbsp water (for flax egg)
• 3/4 cup dried apple chips, crushed (save a few tbsp for topping)

For the caramel drizzle:

• 1 cup pitted dates
• hot water (for soaking dates)
• 1/3 cup maple syrup
• 1/2 cup coconut milk beverage
• 1/8 tsp sea salt

Instructions

 

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. Meanwhile, in a small bowl, mix the ground flaxseed meal with water to make the flax egg and let it sit for about 10 minutes to thicken. Place the pitted dates in hot water and let them soak for 1 hour; this will soften them for the caramel sauce later. I always like to get these simple preparations done first, it makes the recipe flow more smoothly.
• In a medium bowl, combine the gluten-free all-purpose flour blend, baking soda, apple pie spice mix, and sea salt. Mix well and set the bowl aside.
• In a large bowl, cream together the plant-based unsalted butter and monkfruit sweetener with a hand mixer until the mixture is light and fluffy. Add the protein shake and the thickened flax egg (from Step 1) to the bowl, stirring well to combine.
• Gradually add the dry ingredient mixture (from Step 2) to the wet ingredients (from Step 3), mixing gently with a silicone spatula until just combined. Fold in the crushed dried apple chips, saving a few tablespoons for later topping. I love using my hands at this point to ensure the dough isn’t over-mixed and stays tender.
• Scoop out 2 tablespoons of cookie dough at a time and place on the prepared baking sheet, spacing each mound about 2 inches apart. Gently press each dough ball flat with the back of a glass. Bake the cookies in the preheated oven for about 14 minutes, or until the bottoms are golden brown and the cookies are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
• Drain the soaked dates (from Step 1) and add them to a high-speed blender. Add maple syrup, coconut milk beverage, and sea salt. Blend until completely smooth and creamy. For a richer flavor, I sometimes add a pinch of cinnamon too.
• Drizzle the freshly blended caramel sauce (from Step 6) over the cooled cookies (from Step 5) and sprinkle with the reserved crushed apple chips. Serve immediately or store in an airtight container for later. These are especially delicious the day they’re made—the apple chips stay nice and crisp.