Turtle Thumbprint Cookies
I have one last christmas cookie recipe for you guys, in case you’re still looking for something different to wow your guests with. These Turtle Thumbprint Cookies are gluten-free and dairy-free with a homemade caramel filling. A lightly toasted pecan is placed on top of the caramel and then the whole cookie is drizzled with chocolate. I mean look at these bad boys! They’re super tasty and made using whole food ingredients, so you can still feel good about eating them.
These cookies are fairly high in fibre from the almond flour, coconut flour and chia seeds, which helps prevent them from spiking your blood sugar too quickly. You know I want you guys to still be able to manage your blood sugar while indulging, right? Of course I do! I can’t take full credit for this recipe, as I adapted the Spunky Coconut’s thumbprint cookie for my base. I did come up with the turtle thumbprint idea though. These are fun to make if you have some time because they are a bit time consuming. The results are worth it though because they look pretty and taste even better.
You could sub the pecans out for a different variety of nut like walnuts, hazelnuts or almonds. You could also make your own homemade chocolate if you wanted as well. I think they’d be fun to make with kids. You could get them to press their thumbs into the cookies, spoon the caramel into the cookies and drizzle the chocolate over top! But then again I don’t have kids, so I might be completely wrong?!
These are the type of cookies you can feel proud to bring to a cookie exchange or set out when you have visitors over. They freeze well too, which means you can make them ahead of time and be prepared when visitors stops by!
- Cookie Ingredients: (adapted from the Spunky Coconut’s [url href=”http://www.thespunkycoconut.com/2010/12/scandinavian-thumbprint-cookies-gluten-free-egg-free/”]recipe[/url])
- 2/3 c almond flour
- 2/3 c tapioca flour
- 1 tbsp ground chia seeds or flaxmeal
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 c +2 tbsp honey
- 1/2 c applesauce
- 1/2 c coconut oil, melted
- 1 tsp vanilla
- 1 1/2 c pecans
- Caramel Ingredients:
- 1 can full fat coconut milk
- 1/2 c honey or maple syrup
- 1 tbsp ghee
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1 bag dark chocolate chips (I used camino, which is 71% cacao and gluten-free)
- Preheat oven to 350 degrees Fahrenheit. Set 24 pecans aside and put the rest in a food processor. Pulse until they resemble a crumbly texture. Don’t pulse for too long or you’ll end up with a flour texture. Pour the pecan crumbles onto a plate, which you’ll be rolling the cookies in later.
- Mix all the dry cookie ingredients in a small bowl and set aside.
- Mix the wet ingredients in a medium sized bowl with an electric mixer. Add the dry ingredients and continue mixing with the electric mixer until well combined.
- Form 24 balls and then roll them in the crumbled pecans. Place them on a baking sheet lined with parchment paper and press your thumb into the middle of the balls to make an indent.
- Bake the cookies for 15 minutes. Once done move them to a cooling rack to cool.
- To make the caramel put all the ingredients in a pot on the stove over medium heat. Let boil gently while stirring occasionally for 30 minutes until golden in colour and thick.
- Spoon the caramel into each thumbprint and then place a pecan on top. You will have leftover caramel that you can store in the fridge and drizzle on fruit. You can lightly toast the pecans in the oven or on the stove, just make sure to watch them carefully so they don’t burn.
- Melt the chocolate chips in a double boiler. I use a glass bowl that just fits into a small pot. Drizzle the chocolate over the cookies and let cool.