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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
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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

Equipment

  • Baking Sheets, lined but not buttered
  • Mixing Bowls

Ingredients

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

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

Nutrition

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