Chewy “Turtles” Cookies

Chewy “Turtles” Cookies could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This dessert has 180 calories, 3g of protein, and 13g of fat per serving. This recipe serves 18. For 95 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 9 people were impressed by this recipe. This recipe from The Healthy Foodie requires pecans, egg, pink himalayan salt, and vanillan extract. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is not so super. Users who liked this recipe also liked Chewy Lemon Blueberry Cookies (both cakey and chewy versions listed), Soft & Chewy Banana Nut Butter Cookies (vegan, no refined sugars & GF!) & Fave Five Friday: Good-For-You Cookies, and Chewy Cookies and Cream Chocolate Chip Cookies.

Servings: 18

 

Ingredients:

3/4 cup almond flour

1/2 cup organic cacao powder

Chewy caramel (you'll need about 3/4 of the above recipe)

2 tbsp coconut flour

1/2 cup coconut sugar

50g dark chocolate, melted

1 large egg

1/2 cup full fat coconut milk

1/2 cup ghee

18 pecan halves

1/4 cup raw pecans, chopped

1 tsp Himalayan salt

1/2 cup raw honey

2 tbsp tapioca flour

1 vanilla bean, seeds scraped

1 tsp pure vanilla extract (or make your own

1/4 cup water

Equipment:

mixing bowl

whisk

bowl

wooden spoon

spatula

sauce pan

baking paper

baking sheet

oven

ice cream scoop

wire rack

microwave

Cooking instruction summary:

In a medium mixing bowl, whisk the flours, tapioca starch, cacao powder and salt together, then sift. For best results, I strongly recommend that you do not skip this step. It's the best way to ensure that all the lumps get broken down (coconut flour is especially lumpy) and any potential larger pieces or unwanted debris get caught. Add ghee and honey to a separate bowl and beat on high speed with an electric mixeruntil smooth and creamy. Add egg, coconut milk and vanilla extract, cream some more until light and fluffy.Add dry ingredients and mix on low speed until barely just combined, no more. Finish mixing the batter by hand with a rubber spatula or wooden spoon. Transfer the cookie batter to the refrigerator, uncovered, and let it cool for at least 2 hours. Meanwhile, start working on the chewy caramel: in a medium saucepan, mix the coconut sugar and water listed under Part I and bring to a boil over medium-high heat. Let the mixture boil for about 3 minutes, until it takes a really dark caramel color and starts getting thicker.Meanwhile, in a separate saucepan set over medium heat, mix all the ingredients listed under Part II and cook, stirring occasionally, until the mixture just barely starts to simmer then kill the heat. It is important that you do not let this come to a full boil.As soon as Part I is ready, slowly pour in the warm coconut milk mixture while constantly stirring with a wooden spoon.Once all the milk has been added and completely incorporated, bring the caramel to a boil and continue cooking for 3 full minutes while stirring constantly, then turn off the heat, transfer to a small bowl and set aside to cool.When the caramel is cool enough and has the consistency of soft toffee, preheat your oven to 350oF and line a baking sheet with parchment paper.Roll the dough into 1 balls (roughly the size of a ping-pong ball) and place them at least 1 apart on the baking sheet. A spring loaded ice cream scoop works wonders for this! Sprinkle each cookie with chopped pecans then make an indentation in their center by pressing down gently with your finger. Bake the cookies for 8 minutes and remove from oven. Immediately press centers again to recreate the indent. Cool for 5 minutes in the baking sheet and then transfer to a wire rack.With wet hands, grab about a teaspoon of caramel from the bowl and shape it into some kind of a flat circle. Place that flat circles right into the cookies indents. Dont worry about shaping the centers perfectly; the warmth of the cookies will take care of that for you in just a few minutes. If you find that your caramel is too stiff and wont flatten nicely, place it in the microwave for just a few seconds (really, a FEW, as in 5 to 10) to make it a tad more pliable, or place the cookies in the warm oven for a minute or two after having placed the caramel centers on all of them. Lightly press half a pecan over each of the caramel centers and then drizzle with the melted dark chocolate. Place the cookies in the refrigerator to cool completely and then store in a single layer in a cool, dry place for up to a week.

 

Step by step:


1. In a medium mixing bowl, whisk the flours, tapioca starch, cacao powder and salt together, then sift. For best results, I strongly recommend that you do not skip this step. It's the best way to ensure that all the lumps get broken down (coconut flour is especially lumpy) and any potential larger pieces or unwanted debris get caught.

2. Add ghee and honey to a separate bowl and beat on high speed with an electric mixeruntil smooth and creamy.

3. Add egg, coconut milk and vanilla extract, cream some more until light and fluffy.

4. Add dry ingredients and mix on low speed until barely just combined, no more. Finish mixing the batter by hand with a rubber spatula or wooden spoon.

5. Transfer the cookie batter to the refrigerator, uncovered, and let it cool for at least 2 hours. Meanwhile, start working on the chewy caramel: in a medium saucepan, mix the coconut sugar and water listed under Part I and bring to a boil over medium-high heat.

6. Let the mixture boil for about 3 minutes, until it takes a really dark caramel color and starts getting thicker.Meanwhile, in a separate saucepan set over medium heat, mix all the ingredients listed under Part II and cook, stirring occasionally, until the mixture just barely starts to simmer then kill the heat. It is important that you do not let this come to a full boil.As soon as Part I is ready, slowly pour in the warm coconut milk mixture while constantly stirring with a wooden spoon.Once all the milk has been added and completely incorporated, bring the caramel to a boil and continue cooking for 3 full minutes while stirring constantly, then turn off the heat, transfer to a small bowl and set aside to cool.When the caramel is cool enough and has the consistency of soft toffee, preheat your oven to 350oF and line a baking sheet with parchment paper.

7. Roll the dough into 1 balls (roughly the size of a ping-pong ball) and place them at least 1 apart on the baking sheet. A spring loaded ice cream scoop works wonders for this! Sprinkle each cookie with chopped pecans then make an indentation in their center by pressing down gently with your finger.

8. Bake the cookies for 8 minutes and remove from oven. Immediately press centers again to recreate the indent. Cool for 5 minutes in the baking sheet and then transfer to a wire rack.With wet hands, grab about a teaspoon of caramel from the bowl and shape it into some kind of a flat circle.

9. Place that flat circles right into the cookies indents. Dont worry about shaping the centers perfectly; the warmth of the cookies will take care of that for you in just a few minutes. If you find that your caramel is too stiff and wont flatten nicely, place it in the microwave for just a few seconds (really, a FEW, as in 5 to 1

10. to make it a tad more pliable, or place the cookies in the warm oven for a minute or two after having placed the caramel centers on all of them. Lightly press half a pecan over each of the caramel centers and then drizzle with the melted dark chocolate.

11. Place the cookies in the refrigerator to cool completely and then store in a single layer in a cool, dry place for up to a week.


Nutrition Information:

Quickview
180k Calories
2g Protein
12g Total Fat
17g Carbs
1% Health Score
Limit These
Calories
180k
9%

Fat
12g
19%

  Saturated Fat
5g
36%

Carbohydrates
17g
6%

  Sugar
11g
13%

Cholesterol
23mg
8%

Sodium
147mg
6%

Caffeine
7mg
3%

Get Enough Of These
Protein
2g
5%

Manganese
0.33mg
16%

Copper
0.19mg
10%

Fiber
2g
9%

Iron
1mg
7%

Magnesium
25mg
6%

Phosphorus
46mg
5%

Zinc
0.47mg
3%

Potassium
91mg
3%

Selenium
1µg
2%

Calcium
20mg
2%

Vitamin B2
0.03mg
2%

Vitamin B1
0.02mg
2%

Vitamin B5
0.1mg
1%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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