Keto Vegan Turtle No Bake Cookies Recipe

Desserts
Gluten Free
Snacks
Vegan
Vegetarian
4.9/5
(2919 reviews)
Keto Vegan Turtle No Bake Cookies
Zylo Recipes

Description

Imagine biting into a cookie where the rich, nutty flavor of toasted pecans meets a luscious, melt-in-your-mouth caramel, all embraced by the deep, satisfying taste of dark chocolate. These no-bake cookies offer that experience, creating a symphony of flavors and textures that dance on your palate. The beauty of these treats lies in their simplicity and wholesome ingredients, making them a delightful option for anyone seeking a sweet indulgence.

Each cookie begins with a base of almond butter and coconut oil, blended to create a smooth, creamy foundation that binds together the star ingredients. This mixture is then chilled to perfection, allowing the flavors to meld and the texture to firm up, resulting in a delightful, slightly chewy consistency. What truly elevates these cookies is the swirl of vegan caramel sauce nestled within each bite.

This ribbon of sweetness adds a delightful contrast to the nutty pecans and bittersweet chocolate, creating a balanced and harmonious flavor profile. The caramel lends a sugary crunch that complements the soft, chewy texture of the cookie base. These cookies capture the essence of classic turtle candies, which traditionally combine pecans, caramel, and chocolate in a whimsical, turtle-shaped form.

While these cookies may not resemble turtles in appearance, they embody the iconic flavors that make turtle-flavored desserts so irresistible. These bite-sized delights are perfect for satisfying your sweet cravings without the need for baking. They are ideal for enjoying as an afternoon treat, a post-dinner indulgence, or a delightful addition to any gathering.

For optimal freshness, store these cookies in an airtight container in the refrigerator for up to 5 days. Alternatively, you can keep them on a plate tightly wrapped in plastic. While the recipe doesn't call for it, a touch of butter-flavored extract can be added to the vegan caramel to enhance its richness.

However, this addition is entirely optional. If you prefer not to use butter extract, a drop of maple-flavored extract can be substituted for a subtle twist on the classic caramel flavor.

Preparation Time

Prep Time
45 min
Cook Time
10 min
Total Time
55 min

Nutrition Information

Per 1 Cookie serving
C
Calories
275 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
3 g

C
Fats
25 g
Saturated Fats 12 g
Unsaturated Fats 11 g

Cholestrol 0 mg
Sodium 5 mg
Potassium 150 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews

Ingredients

    1.
    Pecans
    Pecans
    2 oz
    2.
    Almonds, sliced
    Almonds, sliced
    1 oz
    3.
    Dark Chocolate Chips (Keto-friendly)
    Dark Chocolate Chips (Keto-friendly)
    120 chips
    4.
    Almond butter
    Almond butter
    1 oz
    5.
    Coconut oil
    Coconut oil
    1.25 oz
    6.
    Water
    Water
    0.25 cup
    7.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    1.5 tbsp

Instructions

    1.
    Chop the pecans and toast them briefly in a pan on your stove. It should only take about 60 seconds or so to begin toasting. Once the pecans are toasted, add them to a small bowl with sliced almonds and chocolate chips. Gently stir the ingredients together to combine the mix. Set the bowl aside for now.
    2.
    Blend almond butter and coconut oil together in a stand mixer fitted with a paddle attachment. Once the mixture is blended smooth, pour the nut mixture from Step 1 into the mixing bowl. Blend the ingredients together at a low speed until combined. Fill a small pot with water and the powdered erythritol, then whisk the ingredients together over a low heat.
    3.
    Optionally, add 1-2 drops of butter-flavored extract to the pot, which will help develop the caramel flavor. Heat the ingredients until the erythritol dissolves and the water is simmering. Continue simmering the water until it reduces down to a caramel sauce - about 1 ½ tablespoons. Turn your stand mixer back on at a low speed and pour the caramel sauce in slowly so it doesn’t melt the chocolate chips.
    4.
    After blending the turtle cookie batter together, transfer it to your refrigerator to set for about 20 minutes so it’s only halfway chilled. Scoop the half-chilled cookie dough into 2-tablespoon portions onto a serving plate. As you release each scoop, let the turtle mixture gently fall into a cookie shape. Return the scooped cookies to your refrigerator for another 15 minutes to finish chilling down before serving.