Vegan Caramel Chocolate Pecan Turtle Cookies
Potentially the world's longest named cookie befits one of the scrummiest cookies ever!
Equipment
- Baking Sheets, lined but not buttered
- Mixing Bowls
Ingredients
Cookie Base
- ¾ cup Butter - vegan, at room temperature
- ¾ cup Powdered Sugar
- 2 tbsp Milk - plant based, I used Soya
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 cups Plain Flour - sifted
Caramel Filling
- 1 cup Caramel - King David or Liebers make vegan caramel chips that are perfect for melting
- ¼ cup Milk - plant based
- ¼ cup Butter - vegan, room temperature
- 1 cup Powdered Sugar - sifted
- 1 cup Pecans - chopped
Chocolate Topping
- 1 cup Chocolate Chips - vegan, I use Callebaut 70-30-38
- ⅓ cup Milk - plant based, I use Soya
- 2 tbsp Butter - vegan, room temperature
- ½ cup Powdered Sugar - sifted
Instructions
To make the cookie dough
- In a large mixing bowl, blend together the powdered sugar and butter until pale and fluffy
- Blend in the milk, salt and vanilla, then add the flour.
- Mix until you have a cohesive dough. It will be quite sticky, so turn the dough out onto clingfilm and chill for at least a couple of hours.
To make the cookies
- Preheat oven to 160c.
- Divide your chilled cookie dough into two. If you want to save half for later, you can freeze it in a ziplock bag. Just remember to half the mixture for the toppings (which can be done quite easily)
- On a very well floured surface, roll out your dough into a rectangle, until the dough is about ½cm thick.
- Trim the edges, and then cut into squares, about 2" by 2". You can use a cutter for this if you prefer.
- Place cookies onto baking sheet and bake for about 12 minutes, until pale golden, but not darkened.
- Leave to cool for a minute on the baking sheet, then remove to a cooling rack.
- Let cool completely.
To make the caramel filling
- Melt the caramel chips and milk in a bowl, over a pan of simmering water (or a double boiler), until smooth and creamy.
- Remove from heat and beat in the butter and sugar, then stir in the chopped pecans.
To make the chocolate topping
- In a microwaveable bowl, microwave the chocolate chips and milk in 20 second increments until you see that the chocolate is starting to melt.
- Beat in the sugar and butter.
To assemble
- To make this job simple, I recommend making and applying the caramel filling to the cookies first, then letting this cool and set on the cookies whilst you prep the chocolate topping.
- Taking a teaspoon, spread about a teaspoonful of your caramel pecan mixture over the top of your cookie. Repeat until you have covered all your cookies.
- Now drizzle half a teaspoon of chocolate topping over each cookie, gently spreading with the back of a spoon.
- Top with half a pecan if you like.
- Leave to cool, and then they will have set up enough to store in a tin.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Caramel Chocolate Pecan Turtle Cookies
Serving Size
50 g
Amount per Serving
Calories
190
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
19
mg
6
%
Sodium
115
mg
5
%
Potassium
46
mg
1
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
2
g
4
%
Vitamin A
213
IU
4
%
Vitamin C
1
mg
1
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.