Chocolate Turtle Cookies on wood cutting board

No Bake Chocolate Turtle Cookies (Vegan)

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 minutes
  • Yield: 12 Cookies


These Chocolate Turtle Cookies are gluten, dairy, and egg free, PLUS you don’t need to turn on your oven to make them! Perfect for an indulgent – yet healthy – sweet treat.


For the Cookies:

  • 1 cup Pecans
  • ½ cup Quick or Rolled Oats
  • ⅓ cup Cacao Powder
  • 3 tbsp Nut or Seed Butter (I used Tahini)
  • 1 packed cup Medjool Dates, pitted
  • 1 tsp Vanilla Extract
  • ½ tsp Salt

For the Caramel:

  • ½ cup Coconut Sugar
  • ¼ cup Unsweetened Plant Milk
  • 1 tbsp Nut or Seed Butter (I used Tahini)
  • Pinch of salt


  • 12 whole Pecans, to place on top of each cookie
  • ½ of a bar of Chocolate, melted (to drizzle on top!)



  1. First, make the cookies. Add the Pecans, Oats, Cacao Powder, and Salt into a food processor or high speed blender and process until a fine “flour” forms.
  2. Next, add in the remaining ingredients and blend until everything is well incorporated. The cookie “dough” should be pretty smooth.
  3. Transfer the dough into a bowl, then use your hands to form cookies, using 2 tbsp of dough per cookie. Shape the cookies so they have a “thumbprint” indentation in the center and raised sides, so they can easily hold the caramel.
  4. Place the cookies on a lined plate or baking tray, and refrigerate while you make the Caramel Sauce.
  5. Next, prepare the Caramel Sauce. Add all of the ingredients in a medium pot over medium heat.
  6. Once simmering, let cook for 2 minutes, then reduce the heat to medium low and continue to cook for another 3-4 minutes, or until the sauce has thickened. Whisk the mixture frequently, so the sauce does not burn. (Note: the caramel sauce will continue to thicken at it cools, but should still be relatively thick)
  7. Remove the cookies from the fridge, and add ½ tbsp of the Caramel Sauce to the center of each cookie.
  8. Place a whole Pecan into the center of each Caramel, then drizzle with melted Chocolate.
  9. Place the cookies in the fridge for 10-15 Minutes, to allow the chocolate to harden. Leftovers will keep well in the fridge, in a sealed container, for up to one week.


  • You may use any Nut or Seed Butter of your choice. I would recommend Tahini, Almond Butter, or Cashew Butter.
  • Coconut Sugar may be substituted for Brown Sugar
  • I used this chocolate made from Coconut Sugar to keep these Cookies refined sugar free!