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It’s Day 4 of Cookie Week! And, today’s recipe is extra special. These caramel pecan turtle cookies were made for a great cause! More on that in a minute…
Before we get to the details, make sure you’re all caught up on the low carb Christmas cookies I’ve been posting this week. (Or just holiday cookies, if you’re like me and don’t celebrate Christmas.) Have you seen the chocolate peanut butter no bake cookies, lemon meringue cookies, and 4-ingredient low carb peanut butter cookies? And my friend, Taryn’s, 5-minute magic cookies?
Okay, now that we have that out of the way, I want to say how excited I am to be partnering with Nuts.com in making these caramel pecan turtle cookies.
I have been ordering from this site for years and years, long before I had a blog. The products are truly of exceptional quality and I can get many low carb staples all in one place. My husband used to joke that we were single-handedly keeping them in business. 😉
Needless to say, when I received the opportunity to work with Nuts.com on a new recipe and donate to a good cause at the same time, I was thrilled. And so, these delicious turtle cookies were born…
What are Turtle Thumbprint Cookies?
If you’re wondering what turtle thumbprint cookies are, they are exactly how they sound. Imagine that shortbread cookies and chocolate turtles got married. These would surely be the result!
If you’re wondering about the gluten-free shortbread cookies I’m referring to, you’re going to love them. I make them every year. In fact, I adore them so much that I’ve been looking for new ways to build on that basic recipe.
Last summer, I even made raspberry cheesecake cookies that were based on this concept. The idea was to make a thumbprint in the shortbread cookie, then add a filling.
Turtle thumbprint cookies are just like that! The shortbread cookie has a thumbprint, which is filled with sugar-free caramel sauce and a roasted pecan in the center.
Of course, the whole thing gets a chocolate drizzle on top. Because you can’t have homemade turtle cookies that aren’t chocolate-y. Obviously.
If you want a similar type of cookie in a no-bake version, try these keto caramel cookies. Or for a another fall themed cookie, try keto orange cookies.
How To Make Turtle Cookies
These caramel pecan turtle cookies look impressive, but don’t be intimidated! Even though they take a few steps to make, they are well worth it. And every step is very simple.
If low carb baking is challenging for you, this is one of those recipes that will be easy to master. Just focus on one step at a time. Fortunately, the steps can actually be done in parallel, making the whole process faster.
The recipe card is below, but I want to give you more details on how to bake turtle cookies.
Start by making the sugar-free caramel sauce recipe here. Actually, any caramel will work, so you can use your favorite recipe if mine isn’t for you. I hope it is, though. 😉
You can then make the shortbread cookie dough (using this recipe) at the same time. Scoop the cookie dough balls onto a lined baking sheet.
Before you bake them, use the back of a measuring spoon to press down on each ball and form a well. You can use your thumb if you want to, but I prefer the measuring spoon for perfectly round circles. Totally up to you!
The dough can crack as you form the wells, but it’s not a big deal. Just seal it back together for any big cracks. You can leave the smaller ones alone.
Bake the shortbread cookies, then let them cool a bit to firm up. They’ll be very fragile and crumbly when they are hot, so don’t touch them at first. They’ll get crispy and more sturdy as they cool.
Now, the best part. Spoon the caramel sauce into the cookie wells and press a pecan on top. Try not to touch the cookies as you do this so that you don’t disturb them.
Melt your chocolate chips with some butter. You can do this in a double boiler or the microwave, depending on your preferences. Drizzle the mixture on top of the caramel turtle cookies.
You can let the cookies cool on the counter, or refrigerate to firm up faster. They are ready to eat when they are crispy and the chocolate hardens.
How To Store Turtle Cookies
It’s best to store the chocolate turtle cookies with caramel in the refrigerator. This is mainly due to the caramel filling, which won’t last too long at room temperature.
That being said, they should be fine even at room temperature for about a day or so.
Can You Freeze Turtle Cookies
Yes, you can freeze turtle cookies! I even like them straight from the freezer sometimes – it feels like a frozen treat. If that’s not your thing, just thaw them in the fridge.
A Turtle Cookie Recipe for the Local Food Pantry
I’ve served these caramel pecan cookies for several people and got rave reviews. No one can tell they are low carb and sugar-free! And, it was so convenient that I was able to get almost all the ingredients for them in one place online.
But you know what the best part is? As a thank you for making these turtle thumbprint cookies, Nuts.com is donating $500 worth of food to my local food pantry, The Food Group!
It’s such a nice gesture for the season of giving, and I’m honored to be a part of it. With all the holiday festivities, it’s easy to forget that some people are less fortunate. The truth is, we can all find a way help.
I hope you’ll go check out Nuts.com for the ingredients to make these delicious turtle cookies – and consider donating to your own local food pantry this holiday season, too.
Thumbprint Caramel Pecan Turtle Cookies Recipe - Gluten Free:
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Thumbprint Caramel Pecan Turtle Cookies Recipe - Gluten Free
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PrintIngredients
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Gluten-free Shortbread Cookies
Filling & Topping
Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Make shortbread cookie dough according to the instructions here, but don't bake yet.
- Use a cookie scoop to place balls of cookie dough onto the baking sheet. Use the back of a teaspoon size measuring spoon (or your thumb) to press down on each ball, creating a well in each cookie. Some cracks on the sides are okay, but re-seal any very large cracks by pressing together.
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Bake for about 12-14 minutes, until the edges are golden. Cookies will be very fragile while they are hot - do not handle. Cool for 10 minutes.
- While trying not to touch the cookie edges, use a small spoon to fill each cookie well with a teaspoon of caramel sauce. Press a pecan half on top of the caramel.
- Melt the chocolate chips and butter in the microwave or a double boiler on the stove (stirring occasionally). Drizzle the chocolate over the cookies. Let the cookies cool completely before handling.
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Recipe Notes
Serving size: 1 cookie
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17 Comments
Caroline
Delicious!!!
Angie N
I had to double the butter to get the batter to form a ball. Otherwise, it falls apart. A note, I have found that sifting the almond flour helps things fell / taste less dense. It is a recipe-saver for me! Thank you for sharing this amazing recipe!
Brooke Hilt
I’m thinking about making these for Christmas, would coconut sugar be a good sub for the erythritol? Or monk fruit sweetener? thanks
Wholesome Yum M
Hi Brooke, Are you talking about monk fruit concentrated sweetener or a monk fruit blend sweetener? This recipe will work with monk fruit allulose blend, but not the concentrated version. Coconut sugar will work as well, but they will no longer be keto/low carb cookies (if that matters to you). Before you proceed, be sure to check out this sweetener calculator to make sure you are using the correct amount of sweetener for the recipe.
Gemini
These cookies look so good.. I’m looking just for gluten free so would like to use real sugar….do you know how much sugar to use instead of sugar free substitute?
Wholesome Yum M
Hi Gemini, Yes, I have a great sweetener calculator here. It includes sugar so you can find out what the conversion is to use regular sugar if you would like.
Tonya
Hi, I am thinking about making these cookies. My question is are they grainy? Every cookie i have tried using almond flour just taste grainy, like I’m eating dirty cookies.
Wholesome Yum M
Hi Tonya, I don’t think these cookies are grainy, but that will all depend on the type of almond flour you are using! Be sure to purchase blanched almond flour that is marked as “fine-milled” or “superfine” those will give you the best possible texture for your baked goods.
Celeste
These were amazing!
Cyndi Heinritz
I made these Turtle Cookies today for our Keto Bible Study Christmas party tonight. They were the favorite cookie of most everyone. My husband said, he didn’t need me to bring any of the other cookies home. He just wanted me to bring the Turtle Cookies back home. This is my first try at learning how to Bake Keto. I spent a whole day reading about sugars and recipes from your site before I started. I read a lot about sugar already, but you filled in some the pieces that no one else shared. Thank you I learned some many things. I have been doing Keto since August. I have just gone without the sweets, but with Holidays It is hard. I love cooking for people. I didn’t want to miss out on the fun at parties. May God Bless your Family!
Emily Stone
My husband sounded like a broken record ! “ This is Keto? Are you sure this is keto” needless to say these were a huge hit and we ate way too many at once. The shortbread is to die for and I think I can use it instead of lady fingers to make a keto tiramisu cheesecake, pre keto it was our favorite dessert and now it can be again !
Karen Howard
Going to try these next. I do have a question about the caramel sauce staying too soft and saucy. I want the caramel sauce firmed up, so can I use ? amount of paraffin in it to firm up and be similar like a regular caramel in the well?
Maya | Wholesome Yum
Hi Karen, The caramel firms up anyway as the cookies cool, so no need to add anything.
Rachel
These were so good! I used erythritol in the caramel sauce, so it was more buttery than carmel, but wow! Thank you so much for sharing your recipes with us!
Maya | Wholesome Yum
Hi Rachel! I am so happy you liked the cookies! Have a great day!
Bryn (nz)
Hi Maya, I’m new to this type of food and cooking so everything is one big experiment for me at the moment. I recently made your caramel pecan cookies, and although they did not quite resemble yours they were a huge hit with my wife and granddaughter. So I will definitely be making them again and hopefully they will look more like yours next time.
Maya | Wholesome Yum
I am so glad you liked them, Bryn! I am sure your cookies looked just as delicious!