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Turtle cookie recipe

Turtle Cookies

Christmas just isn’t Christmas without Turtles! 
This turtle cookie recipe is a healthier version of your favorite holiday treat.
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Servings 16 cookies

Ingredients
  

Cookies:

  • 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

Caramel Sauce

  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened almond milk
  • 1 tbsp almond butter 
  • 1/4 tsp sea salt

Instructions
 

Cookies:

  • 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.

Caramel Sauce:

  • 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.

Chocolate Drizzle:

  • 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.