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!)
- 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.
- Next, add in the remaining ingredients and blend until everything is well incorporated. The cookie “dough” should be pretty smooth.
- 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.
- Place the cookies on a lined plate or baking tray, and refrigerate while you make the Caramel Sauce.
- Next, prepare the Caramel Sauce. Add all of the ingredients in a medium pot over medium heat.
- 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)
- Remove the cookies from the fridge, and add ½ tbsp of the Caramel Sauce to the center of each cookie.
- Place a whole Pecan into the center of each Caramel, then drizzle with melted Chocolate.
- 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!