Chop and dice up two apples. Drizzle with a squeeze of lemon to prevent oxidation or browning, if needed. So it is important to move fairly quickly. Set aside.

In a mixing bowl, cream together butter and sugar until combined.

Add in one egg, vanilla, and cinnamon, and continue mixing.

In another bowl, whisk flour, baking soda, salt and spices together.

Combine the dry ingredients to the wet ingredients, and mix until thoroughly combined.

Fold in the chopped apples.

Place dough in refrigerator and chill for 30 minutes or up to 1 hour.

Preheat oven to 350 degrees.

Using a medium sized scoop, place cookies several inches apart on a nonstick or parchment lined baking sheet. Bake for 15 minutes and in batches as this will make about 9 medium sized cookies.

Cool cookies on a wire rack with baking sheet beneath. Drizzle with caramel sauce and allow it to set. Note: Refrigerating the cookies for only a few minutes will help speed up the process of firming up the caramel, if desired.

See the recipe on this website on how to make my Easy Keto, Low Carb, Sugar Free Caramel Sauce.