Vegan turtle cookies, filled with caramel and crusted with pecans and topped with a chocolate drizzle. They’re satisfyingly sweet with a kick of salty caramel.
I’m just too stoked to tell you about the freakin delish vegan turtle cookies! They’re a beautiful soft-batch vegan chocolate cookie which encrusted with baked, crunchy pecan pieces, then filled with slated caramel sauce and drizzled with chocolate.
I loved these fellas since the minute I took them out of the fridge and felt the WEIGHT of them! They’re rich and luxurious and you can tell that even before you put them anywhere near your mouth!
What even is a vegan turtle cookie??
If you’re from the UK, you can be excused for not knowing what a vegan turtle cookie is. They’re an American treat (which also exists as a candy bar) which varies depending on who you ask but consistently involves three elements:
- Caramel sauce
The main challenge here was to create a SUPER smooth caramel sauce (which actually tastes like caramel and not just dates and brown sugar!) as well as baking a deliiicously moist and soft chocolate cookie!
Any magic ingredients??
There are a couple of super essential ingredients which will really make this recipe pop! Make sure you’re got the following ingredients in the pantry before you start making these fellas!
Vegan Dark Chocolate
As you can imagine, chocolate plays an important role in the flavours involved here! Make sure you pick a good one with a good bitter kick to it!
Most dark chocolates over 70% cocoa solids contain no milk, but always make sure you check the label.
You can grab my favourite dark chocolate for baking here!
Any essential equipment?
Only one piece of super important equipment necessary for these vegan turtle cookies! A really good, powerful, high-speed blender! Many of us have those dusty old food processors in the back of the cupboard but I’m afraid, for this recipe, you’ll need something a little more powerful!
I use either a nutri-bullet or a ninja blender. They’re essential because the smoother your cashew cream gets, the smoother your caramel sauce will be.
Even tiny little bits of gritty cashew will affect the texture of your caramel, so do make sure you grab a really reliable blender.
Any tips for perfect cookies?
Yep! I have a handful of tips for making these vegan turtle cookies ABSOLUTELY perfect! Here we go:
1. Soak those cashews!
So much of the JOY behind these cookies comes from the texture of the caramel sauce! The longer you soak your cashews, the softer they will become. The softer your cashews, the easier they’ll be to blend. As the liquid content of your caramel sauce, a super smooth cashew cream is essential! So soak em up good ok!?
2. Use room temperature vegan butter!
The risk of using chilled butter in this cookie recipe is that it might split! It’s essential you keep the mix from splitting or it’ll drastically affect the texture of your cookies. Take your vegan butter out of the fridge around 2 hours before you plan to use it and you’ll be all set!
3. Don’t overwork your dough!
The enemy of a soft-batch cookie is gluten! As soon as you add your flour to the dough and start mixing, you start to activate the gluten in the flour. If you over-work the dough by mixing too much, you’ll end up with (literally) a tough cookie! Mix the dough until the flour is JUST incorporated and no more, and your vegan turtle cookies will be PERFECK!
Need more cookies?
Why not give some of my other cookie recipes a go!
- Vegan Chocolate Chip Cookies
- Vegan Pecan and Dark Chocolate Cookies
- Best Ever Vegan Millionaire Shortbread
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