Erin’s Recipe Rundown
I reimagined those classic turtle candies into a gluten-free chocolate turtle cookie that’s perfect for the holidays or any time of year!
This recipe uses my favorite gluten-free chocolate cookie base and takes it up a notch with melty chocolate chips, gooey caramel, and crunchy pecans. I love using my recipe for homemade caramels to make this treat extra special!
Why You’ll Love It: These soft cookies pack chocolatey, nutty, caramel goodness in every bite! This easy recipe is simple enough to make for a cozy night at home, but is also a great make-ahead option for parties, holidays, or gifting.
Top Tip: Chilling the dough is so important for gluten-free cookies! It allows the gluten-free flour to hydrate and firms up the fat so that they bake up with crisp edges and chewy centers.
If you like these cookies, try these gluten-free chocolate cookies, gluten-free chocolate marshmallow cookies or gluten-free Christmas cracker toffee cookies.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free chocolate turtle cookies. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: Use a high quality gluten-free measure-for-measure flour blend that contains xanthan gum. I also add a little almond flour for the perfect chewy cookie!
- Cocoa powder: I recommend using natural cocoa powder in this recipe. Its deep, rich chocolate flavor balances the sweetness of the caramel for a truly indulgent cookie.
- Butter/coconut oil: This combo adds flavor and structure while also ensuring a chewy, soft center. Together they create bakery-quality cookies!
- Caramel pieces: It’s not a turtle cookie without caramel so opt for a high-quality chewy caramel. I like to make the caramels myself using this homemade caramel recipe!
How to Make Gluten-Free Chocolate Turtle Cookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
In a medium bowl: Whisk together all of the dry ingredients then set that bowl aside.
Using a mixer: I like to use a stand mixer, but a hand mixer works too! Cream together the butter, coconut oil, and sugars until light and fluffy. Add in the eggs and vanilla.
Add to the dough: Slowly mix the dry ingredients into the wet ingredients until fully incorporated. Add in the delicious turtle mix-ins. Cover the bowl tightly and refrigerate.
Bake: Roll the dough balls in the remaining pecans, then bake until the edges are set and the centers are soft. Let them cool for 5 minutes, then press a few more caramel pieces and chocolate chips into the tops of the cookies. Enjoy!
MORE GLUTEN-FREE CHRISTMAS COOKIES
Gluten-Free Chocolate Turtle Cookies
Ingredients
Dry Ingredients
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (25g) almond flour
- ½ cup (41g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Other
- ½ cup (113g) butter, at room temperature
- ¼ cup (56g) coconut oil, at room temperature
- ¾ cup (160g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (85g) semi-sweet chocolate chips, plus more for topping
- ½ cup (65g) chopped pecans, divided
- ½ cup (95g) diced caramel squares, plus more for topping
Instructions
- In a medium bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter, coconut oil, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla and mix until well-combined. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated. Mix in the chocolate chips, pecans and the diced caramel squares.
- Cover the bowl and refrigerate for at least 2 hours, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 11-13 minutes, until the edges are set but the centers are still soft.
- Remove from the oven and cool on the baking sheets for 5 minutes. Press a few more pieces of caramel and chocolate chips into the tops of the cookies. Transfer to a wire rack to cool completely.
Which gluten free flour do you use please
Hi Mary, we like King Arthur Measure for Measure Gluten-Free Flour best!
Can you substitute anything for coconut oil?
Hi Elaine, we haven’t tried substituting the coconut oil, but another neutral oil should work (such as avocado oil or canola oil).
Can’t wait to bake these. Why does it say the pecans are divided. An i supposed to put some on top too?
Hi Liz, yes, sorry for the confusion! You press a the remaining pecans into the tops of the baked cookies, along with the chocolate chips and caramels.