Gluten-Free Chocolate Turtle Cookies

chocolate turtle cookies in a baking pan.

Meaningful Eats

Gluten-Free Chocolate Turtle Cookies

18 cookies

I took my favorite gluten-free chocolate cookie base and added diced caramels, chocolate chips and pecans to make these amazing turtle cookies!

They are crisp on the edges, gooey in the centers and totally irresistible.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 12

Chilling Time 2

Total Time 2 32

Author Erin Collins

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.

Notes

Gluten-Free: I recommend using high-quality gluten-free measure-for-measure flour that contains xanthan gum. This is my favorite brand.

Dairy-Free: Use dairy-free butter, dairy-free chocolate chips and dairy-free caramel.

Nut-Free: Use an additional ¼ cup gluten-free measure-for-measure flour in place of the almond flour and omit the pecans.

To Make-Ahead: The dough can be made up to 3 days in advance. Cover the bowl tightly and refrigerate. Let it sit out at room temperature for 15-20 minutes if the dough is too firm to scoop and roll. Or freeze dough balls for up to 3 months, then bake from frozen (you'll need to add extra baking time).

To Store: Let cool, then store in an airtight container at room temperature for up to 4 days.

To Freeze: Cool, then place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature for about 1 hour before serving.

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