Maxine’s Turtle Cookies
These are a cookie version of turtle candies that you can find at a confectionary.
Equipment
- cutting board
- Chef's Knife
- handheld mixer
- Mixing bowls various sizes
- Measuring cups
- Measuring spoons
- small saucepan
- baking sheet
Ingredients
- ½ cup Earth Balance butter room temp
- ⅔ cup coconut sugar
- 2 Tbsp plant-based milk
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 cup pecans chopped
- ½ cup vegan semisweet chocolate chips; plus more for chocolate drizzle
- 1 Tbsp coconut oil
- salt flakes for finishing
Coconut Carmel Ingredients
- Coconut Carmel Ingredients
- ½ cup Earth Balance butter
- ½ cup coconut sugar*
- 2 Tbsp coconut nectar*
- ½ tsp kosher salt
- ¼ baking soda
- ½ tsp vanilla extract
Instructions
- Cream together the Earth Balance butter and the coconut sugar until fluffy
- Mix milk and vanilla into the sugar butter mixture
- In a large mixing bowl combine flour, cocoa powder, and salt
- Combine dry and wet ingredients and chill dough in the refrigerator for 1 hour
- Preheat oven to 350 °F
- Remove dough from refrigerator and roll into 20 small balls
- Place the chocolate chips in a microwave safe bowl and put in microwave for 30 seconds then stir; repeat this process until the chocolate is melted and smooth
- Place pecans in a shallow bowl
- Roll dough ball in chocolate and then coat in pecans and place on a parchment lined baking sheet
- Use the back of a teaspoon to make an indention in the balls
- Bake for 10 - 12 minutes until cookies are set
- When the cookies come out of the oven gently re-press the indentations with the back of the teaspoon
- In a small saucepan add the Earth Balance butter coconut sugar, coconut nectar, and salt
- Bring to a boil stirring constantly; then reduce heat to low and let simmer for 5 minutes without stirring
- Remove pan from heat and stir in the baking soda and vanilla
- Pour a small spoonful of the caramel into the cookie indentation
- Drizzle with melted chocolate and sea salt
Notes
You can substitute brown sugar for the coconut sugar. You can also use corn syrup in place of the coconut nectar. My stomach is sensitive to sugar so using the coconut alternative is easier on my digestive system.
Tried this recipe?Let us know how it was!