Christmas just isn’t Christmas without Turtles!
In this recipe we’re going to make turtle cookies that are a healthier version of your favorite holiday treat with this delicious Turtle cookie recipe.Jump to Recipe
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If you feel like you can never resist your favourite foods – especially at Christmas time – it’s not your fault since some foods like store bought cookies may be engineered to have you keep coming back for more but you can make some small adjustments to make your favourite foods more healthy and that’s exactly what we’re going to do with this Healthy Turtle Cookie recipe.
Here’s a couple of swaps I’ve made to whip up these Healthy Turtle Cookie recipe:
Almond flour is a healthier substitute for all purpose flour and all nut flours add a great, rich flavor to baked goods. It’s the secret ingredient for this tasty Turtle cookie recipe! Nut flour is considered a healthy fat with more protein than regular and alternative flours, which can keep you feeling satisfied. You can also use a mix for almond and AP flour to ease your way into it
All of these ingredients may help to keep you feeling more satisfied which may prevent holiday overeating.
Coconut oil is a great source of healthy fat and butter replacement. It also helps your body to absorb vitamins, nutrients and minerals. Studies also show anti-inflammatory and weight loss benefits from adding Medium Chain Triglyceride or MCT oils like coconut oil into your diet
Want to ease holiday stress and keep the the holiday pounds off?
- 1 1/2 cups almond flour
- 1/4 cup solid organic refined coconut oil not melted - you want the consistency to be similar to softened butter
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 16 pecan halves
- 1/2 cup coconut sugar
- 1/4 cup unsweetened almond milk
- 1 tbsp almond butter
- 1/4 tsp sea salt
- First, make the cookies. In a large mixing bowl, combine the almond flour, coconut oil, maple syrup, vanilla and almond extract, if using. Mix well with a until dough is combined.
- Cover bowl and chill in the fridge for 30 minutes.
- Remove dough from fridge. Form the dough into 1.5 inch balls (you can use an ice cream scooper). Make an indentation using your thumb or a spoon in the center of each dough.
- Place on a large parchment lined baking sheet about 1.5 inches apart.
- Preheat oven to 350F. 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.
- Remove from oven and if necessary, indent the center of each cookie again
- Allow to cool completely. Transfer to a wire rack or cookie tray - do not transfer warm cookies otherwise, they will break apart.
- Next, prepare the Caramel Sauce. Add all of the ingredients in a medium pot over medium heat and bring to a simmer and cook for 2 minutes
- Reduce the heat to medium low and continue to cook for another 3-4 minutes, or until the sauce has thickened. Whisk the mixture frequently, so the sauce does not burn. (Note: the caramel sauce will continue to thicken at it cools)
- Once cookies have cooled completely, add ½ tbsp of the caramel sauce to the center of each cookie.
- Place a pecan into the center of each cookie, then drizzle with melted chocolate.
- Leftovers will keep well in a sealed container in the fridge for up to one week.
- 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.
- Using a spoon, 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.