Turtle Cookies
These Turtle Cookies are a healthy twist on the holiday classic made with a gluten-free shortbread cookie base with crunchy pecan, dairy-free caramel with a chocolate drizzle. Soft, chewy and a delicious addition to your holiday cookie tray! Gluten-free, paleo, vegan with low carb and keto sweetener options.
Ingredients
- 1 1/2 cups superfine blanched almond flour
- 1/4 cup solid organic refined coconut oil , not melted - you want the consistency to be similar to softened butter - may also sub with softened vegan butter OR softened ghee if not dairy-free vegan
- 1/3 cup pure maple syrup OR may sub with sugar-free maple syrup or yacon syrup for low carb / keto
- 1 tsp pure vanilla extract
- 16 pecan halves
FOR THE CARAMEL FILLING
- 1/4 cup pecan butter OR may sub with other nut or seed butter but pecan butter gives the best caramel flavor
- 1 tsp pure maple syrup OR may sub with sugar-free maple syrup or yacon syrup for low carb / keto
FOR THE CHOCOLATE DRIZZLE
- 1/3 cup dairy-free chocolate OR chocolate chips , we use Hu's Kitchen OR Lily's Sweets
- 1 teaspoon coconut oil
Instructions
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In a large mixing bowl, combine the almond flour, ghee, sweetener, vanilla and almond extract, if using. Mix well with a fork until dough is combined.
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Cover bowl and chill in the fridge for 30 minutes.
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Remove dough from fridge. Form the dough into 1.5 inch balls. Make an indentation using your thumb or a 1/4 teaspoon in the center of each dough.
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Place on a large parchment lined baking sheet about 1.5 inches apart. Place the pan in the freezer while you preheat the oven.
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Meanwhile, preheat oven to 360F. Bake for 10-11 minutes, until just set. Be careful not to overbake as the cookies will continue to bake after you remove them from the oven.
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Remove from oven and indent into the center of each cookie again, if necessary.
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Allow to cool completely. Transfer to wire rack or cookie tray - do not transfer warm cookies otherwise, they will break apart.
FOR THE CARAMEL FILLING
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Combine pecan butter with maple syrup and spoon about 1/4 teaspoon of the mixture into each cookie. Top each cookie with a pecan.
FOR THE CHOCOLATE DRIZZLE
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Melt the chocolate and coconut oil either in a double boiler or in the microwave in a 15 second increments, whisking well in between. Be sure not overheat, otherwise, the chocolate will seize.
Drizzle melted chocolate over each cookie and allow to set for a few minutes. Enjoy or store in an airtight container in the fridge for up to 5 days.