Go Back
+ servings
Vegan chocolate caramel Turtle cookies

Vegan Caramel Chocolate Pecan Turtle Cookies

Potentially the world's longest named cookie befits one of the scrummiest cookies ever!
4.9 from 39 votes
Join our Facebook Group! Print Pin
Course: Baking
Cuisine: American
Diet: Vegan
Keyword: vegan cookies
Prep Time: 1 hour
Cook Time: 30 minutes
Dough chilling: 2 hours
Total Time: 3 hours 30 minutes
Servings: 32 cookies
Calories: 190kcal
Author: Freya


  • Baking Sheets, lined but not buttered
  • Mixing Bowls


Cookie Base

  • ¾ cup Butter vegan, at room temperature
  • ¾ cup Powdered Sugar
  • 2 tablespoon 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
  • cup Milk plant based, I use Soya
  • 2 tablespoon Butter vegan, room temperature
  • ½ cup Powdered Sugar sifted


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.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Serving: 50g | Calories: 190kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 115mg | Potassium: 46mg | Fiber: 1g | Sugar: 16g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg