Soft baked gluten free turtle cookies with chocolate and pecans are dented in the center to make room for lots of dairy free salted caramel sauce!
- 1 1/3 C Bob’s Red Mill Gluten Free 1 to 1 Baking Flour *see notes
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 C dairy free butter, softened ( I used Earth Balance soy free baking sticks)
- 1/4 C + 2 Tbsp granulated white sugar
- 1/4 C + 2 Tbsp brown sugar, packed
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 C pecan pieces (roughly chopped is fine)
- 85 g very dark chocolate, chopped *see notes
- 2 oz (9–10 pieces) sea salt Cocomels*see notes
- 1/4 C + 1 Tbsp sweetened condensed coconut milk, store bought or homemade
- coarse sea salt for topping
- Whisk together the gluten free flour, baking soda, and salt then set aside.
- In a stand mixer with a paddle attachment, cream together the butter and both sugars. Once that is combined, mix in the egg and vanilla.
- Slowly add the flour mixture while continuing to mix until well combined.
- Fold in the pecans and chocolate pieces by hand, using a rubber spatula.
- Refrigerate the dough overnight.
- Once the dough has chilled, preheat the oven to 375ºF.
- Form the cookie dough into 12 equal sized balls (it’s easiest to just use your hands) and place them on a large baking sheet. They will be slightly larger than a typical cookie.
- Bake 12-15 minutes (in the meantime, start on the caramel in the next step). The cookies will be light brown with a darker bottom once cooked. As soon as they come out of the oven, use the bottom of a shotglass or the back of a spoon to make an indention in each cookie. After about two minutes, the cookies should be sturdy enough to lift with a spatula and transfer to a cooling rack.
- While the cookies bake, combine the dairy free caramels with the sweetened condensed coconut milk in a small saucepan. Cook over medium-low heat, stirring often until completely melted.
- After the cookies are baked and you’ve made the indentions in the middles, carefully spoon the warm caramel into the center of each cookie.
- Once the caramel has mostly cooled, you can sprinkle on some coarse sea salt and enjoy!
Potential allergens contained in these cookies may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
I’ve tried several different 1-1 gluten free flours in cookie recipes and have had many cookies fall apart and crumble. Unless you have another reliable 1-1 gluten free flour that contains xanthan gum, I would stick with Bob’s Red Mill since that’s what these were tested with. Note that this is made in a facility with tree nuts and soy according to the package I had.
For chocolate, I recommend something very dark because the caramel sauce is really sweet so you don’t want to add too much extra sugar. I used Endangered Species 88% dark chocolate but you can use whatever you prefer or substitute chocolate chips if that’s easier. Note that this brand currently contains soy and is produced on equipment that also processes product containing milk, peanuts, and tree nuts.
Note that Cocomels are currently made on shared equipment with dairy, peanut, tree nut, and soy protein. You can read their allergy statement on their product page. If you react to traces of these allergens, you might try replacing the caramels with this recipe for top 8 free caramels. I haven’t tested this but I believe it will work just fine.