Every year around my mom and I get together a few days before the holidays to have a day of cookie baking. We eat and give the cookies away to friends and family along the way, plus it's a great excuse for us to spend even more time together.
These cookies have definitely become one of my favorites to make. I think that's because they remind me of one of my fondest memories from childhood. Around the holidays my great aunt would make her famous chocolate turtle. You know those lovely and addictive candies made with pecans, ooey-gooey caramel and chocolate? Yeah, those.
What I love about these cookies is that they taste just like the candies and are a million times easier. I mean let's face it, I'm no candy making expert.
This year I decided to make these gluten free by switching to Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Yep, that's the only thing I had to do to alter these cookies. So if you aren't in need of gluten free cookies, you can always use any other Bob's Red Mill flour instead.
I've never used this gluten free flour before, and honestly I was surprised and delighted with how awesome it worked out! This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthin gum - just enough xanthan gum to create chewy cookies and springy muffins.
It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required.
What's better is that you can get a monthly coupon for Bob's Red Mill!
As you can see, these cookies are definitely a show-stopper as they look amazing and taste even better! After all, who doesn't like the mixture of creamy caramel, chocolate, and pecans?
By the way, don't be scared off by the lengthy step-by-step. These are actually super easy to make, just that there's several quick little steps to the process.
Also, as a reminder - feel free to use a different Bob's Red Mill Flour if you're not needing or wanting these cookies to be gluten free. I've made these same cookies in the past with almost every other kind of flour they offer!
Skinny Chocolate Turtle Thumbprint Cookies
Servings: 21 • Size: 1 Cookie • Calories: 141.1 • Fat: 8.7 g • Carb: 17.1 g • Fiber: 1,6 g • Protein: 1.9 g • Sugar: 10.6 g • Sodium: 96.4 mg
1 C. Bob's Red Mill Gluten Free 1-1 Baking Flour
1/3 C. Cocoa Powder (I used half dark and half regular.)
1/4 Tsp. Salt
1 C. Light Butter
1/3 C. Sugar
1/3 C. Natural Sweetener
1 Egg White + 1 Whole Large Egg, Separated
2 Tbsp. Unsweetened Original Almond Milk
1 Tsp. Vanilla Extract
1 C. Chopped Pecan Pieces
14 Soft Caramels or 1 C. Caramel Bits
2 Tbsp. Heavy Cream
Optional Chocolate Drizzle:
2 Oz. Semi Sweet Chocolate
1 Oz. Shortening
Pick your flour! I decided to use Bob's Red Mill Gluten Free since I haven't tried it before.
Combine the 1 C. flour, 1/3 C. cocoa, and 1/4 Tsp. salt together in a medium bowl and set aside.
Beat the 1 C. butter, 1/3 C. sugar and 1/3 C. sweetener on medium speed until light and fluffy; about 2 minutes.
Add 1 egg yolk, 2 Tbsp. almond milk, and 1 Tsp. vanilla; mix until incorporated.
Reduce speed to low and add flour mixture until just combined.
Wrap the dough in plastic wrap and refrigerate until firm; about 1 hour.
Once the dough has firmed up, preheat the oven to 350 degrees F. and line a baking sheet with foil or parchment paper; set aside.
Roll the chilled dough into 1-inch balls.
Whisk the 2 egg whites in a small bowl until frothy.
Place 1 C. chopped pecans in another small bowl to set up your 'dredging station'.
Dip each ball of dough into the egg whites, and then roll it around in pecans.
Place the balls about 2 inches apart onto the prepared a baking sheet.
Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball; flattening the cookie out slightly.
Bake at 350 degrees until set; about 12 minutes.
Once done, remove the cookies from the oven and gently re-press in the center indentions; set them aside to cool.
While the cookies are cooling, microwave 14 soft caramels or 1 C. caramel bits and 2 Tbsp. heavy cream together in a small bowl, stirring occasionally, until smooth; about 1 to 2 minutes.
Fill each indentation in the cookies with about 1/2 teaspoon of the caramel mixture; allow the cookies to continue to cool for another 10 minutes or so.
Transfer the cookies to a wire rack to cool completely.
Optional Chocolate Drizzle:
Place the chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.
Enjoy right away or store in an airtight container for 3-5 days.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.