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For the caramel sauce:
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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.
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For the cookies:
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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.
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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.
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Once chilled, preheat oven to 350u00b0F and line 2 cookies sheets with parchment paper or a silicone liner. Additionally, pour some coconut sugar into a shallow plate with sides.
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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.
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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.
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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.
