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Turtle Thumbprint Cookies are my personal favourite type of cookies! This chocolate turtle thumbprint cookie recipe are rolled in chopped pecans and filled with my homemade caramel. They’re so delicious, and they freeze really well too!
Ingredients you’ll need for these Cookies:
This turtle thumbprint cookies recipe could not be more simple with the following ingredients:
- vegan butter
- plain flour
- brown sugar
- vanilla extract
- pecans
- cocoa powder
- flaxmeal
- baking soda
How to make the Homemade Caramel Recipe
This caramel recipe is not only delicious but also kinda healthy! It’s made with coconut sugar, coconut milk, vanilla extract and pink salt. You can find the full recipe – Homemade Caramel Sauce or just search for Caramel Sauce.
How to make Vegan Thumbprint Cookies:
These cookies are easy to make just follow the steps below, the caramel sauce is linked above.
- First make flaxegg by combining flaxmeal with water.
- Beat brown sugar with butter until fluffy.
- Add in vanilla extract and flaxegg.
- In another bowl combine flour, cocoa and baking powder.
- Combine wet + dry ingredients.
- Refrigerate for 1hr.
- Scoop out 1tsp or 1tbsp amounts of cookie dough. Roll into a ball.
- Roll the cookie dough ball into the finely chopped pecans.
- Place on baking tray. Create thumbprints in each cookie.
- Bake!
- Cool completely, then pour salted caramel into the middle.
How to Store Thumbprint Cookies:
These cookies can be refrigerated for up to 1 week, or frozen for up to 1 month.
More Vegan Autumn Baking Treats:
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Ingredients
- 48 g plain flour
- 100 g brown sugar
- 50 g cocoa powder
- 56 g vegan butter
- 1/4 tsp baking soda
- 1 tbsp flaxseed meal
- 2 tbsp water
- 1 tsp vanilla extract
- 1/2 cup pecans (finely chopped )
Instructions
- Combine Make a flaxegg by combining flaxseed meal and water. Set aside for a few minutes.
- Combine Whisk brown sugar and butter together until light and fluffy.
- Combine Mix in flaxegg and vanilla extract.
- Combine In a separate bowl combine flour, cocoa powder and baking soda, then combine with the wet.
- Refrigerate To make the dough more manageable to handle refrigerate for 1 hour.
- Pre-heat Oven Pre-heat oven to 180C/160C fan. Line a baking tray with parchment paper.
- Prepare Once out the fridge use a scoop out 1tsp or 1tbsp amounts of the dough and roll into a ball.
- Prepare Roll cookie balls into the finely chopped pecans.
- Prepare Press your finger into each ball, making a hole in the middle.
- Bake Place balls an inch apart on the prepared baking tray. Bake for 9 -11 minutes.
- Prepare Once out the oven, if the thumbprint disappears repress into the cookies.
- Cool Allow to cool for 10 minutes on baking tray, then transfer to cooling rack to cool completely.
- Decorate Once cooled, carefully spoon out caramel sauce into the thumbprints.
Notes
If you prefer a less gooey caramel centre you can simply pop the cookies with the caramel on a baking tray and into the freeze for at least 1hr!
Nutrition
- Calories: 101
