Gluten and Dairy Free Turtle Thumbprint Cookies
Buttery sugar cookies are rolled in pecans before being filled with caramel and drizzled in chocolate.
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Servings: 24
Equipment
- 1 Mixing Bowl
- 2 baking sheets
- Parchment paper
- 1 1 1/2" scoop
Ingredients
- 2 1/4 cups Gluten Free 1 to 1 flour
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 2 eggs
- 3/4 cup sugar
- 1 cup Dairy Free butter, room temperature
- 1 1/2 cups Pearson Farm pecan meal
- 1 cup Dairy Free caramel can use Dairy Free sweetened condensed coconut milk
- 1 oz Dairy Free chocolate, melted
Instructions
- Line two baking sheets with parchment paper.
- Add the room temperature butter and sugar to a bowl. Mix on high for 3 minutes until light and fluffy.
- Add the eggs and vanilla and mix.
- Add the flour and salt and mix until just combined.
- Allow the cookie dough to refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees.
- Pour the pecan meal into a shallow bowl.
- Use a 1 1/2" scoop to roll out your cookies.
- Roll them into the pecan meal and then place them on the prepared baking sheets.
- Use the underside of a spoon to press down on the cookies, creating an indent.
- Fill the center with some caramel. Repeat with the remaining cookies.
- Bake the cookies for 11-13 minutes.
- Remove the cookies from the oven and allow them to cool completely.
- Drizzle melted chocolate over the top of the cookies.
- Enjoy!
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