These vegan chocolate turtle cookies combine the rich flavors of chocolate, sweet caramel, and crunchy pecans in one scrumptious treat!

baked vegan chocolate turtle cookies on a baking tray.

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Why You’ll Love This Recipe

This is a reconstructed, vegan version of the popular chocolate Turtles candy.
Flavor and Texture: The sweetness of the caramel and the crunch of the pecans complement the chocolatey goodness, creating a symphony of flavors and texture in every bite.
This recipe is straightforward and doesn’t require any complicated or hard-to-find ingredients. With simple steps, even novice bakers can make these cookies.
One batch makes plenty of cookies that you can make ahead and store easily. With their gourmet look and taste, they would be a wonderful addition to your Christmas Cookie collection!
This recipe is adapted from The Perfect Cookie by America’s Test Kitchen.

Key Ingredient Notes

Vegan butter or margarine – softened but not melted. Use a block or stick form for the best flavor and texture.
All-purpose flour – I used unbleached flour that is spooned and leveled. It gives the cookies a chewier texture.
Dutch-processed cocoa powder – this type of cocoa powder is treated with an alkalizing agent, making it darker, less bitter, and less acidic. Perfect for making cookies with a richer flavor.
Plant-based milk – you can use oat or soy for this recipe.
Pecans – these are the nuts used to make classic Turtle candies. However, feel free to try other nuts like macadamia or walnuts.
Vegan caramels – I used Cocomels for this recipe.
Semisweet or dark chocolate chips – this is optional, but adds an extra layer of flavor to the cookies!

How To Make Vegan Chocolate Turtle Cookies

Place the oven racks in the upper and lower middle positions and preheat to 350°F or 180°C. Line two baking sheets with parchment paper.
Cream the vegan butter and sugar with an electric mixer until pale. Add the vanilla and mix until combined.

Sift in the flour, cocoa powder, and salt. Fold in the dry ingredients with a silicone or rubber spatula until evenly combined.

Gradually mix in 3 tablespoons of the plant-based milk until a dough is formed. Add more if needed. The dough should be soft but not sticky. Do not over-mix the dough, or the cookies will become tough and dry.
Cover the bowl with plastic wrap and refrigerate for at least an hour or until firm. You can also store the cookie dough overnight.

portions of chocolate cookie dough arranged on a baking sheet.

Scoop 1 teaspoon portions of the dough and place them on the baking sheet spaced at least 2 inches apart. Form each portion into balls. Moisten your palms with water if needed to help with shaping.

unbaked turtle cookie dough balls being indented with measuring spoon.

Add the pecans to a small bowl. Roll each dough ball in the pecans until coated, then return them to the baking sheets. Use a rounded ½ teaspoon to make an indentation in the center of each dough ball. You can also use your thumb.
Bake the cookies for 12 to 13 minutes, switching and rotating the cookie sheets halfway through the baking time.

caramel candies with oat milk in a bowl.

While the cookies are baking, add the caramels and 2 tablespoons of plant-based milk to a microwave-safe bowl. Microwave on high, at 15-second intervals, stirring between each until completely melted and smooth.

Once the cookies are baked, gently reshape the indentation with the rounded ½ teaspoon. Fill each cookie with ½ teaspoon of caramel.
Cool the cookies on the tray for 10 minutes before transferring them to a cooling rack.
Optional step: Melt the chocolate in a microwave-safe bowl at 10-second intervals, stirring in between each until melted. Pour the chocolate into a small piping bag or zip-top bag with the corner snipped and drizzle over the cooled cookies. Chill the cookies in the freezer for 10 minutes to quickly set the chocolate.

Storage Tips

The best way to store these cookies is in an airtight container. You can use a plastic container, a cookie tin, or a resealable plastic bag. Make sure it’s tightly sealed to keep air out. Before storing, allow the cookies to cool completely. Placing warm cookies in an airtight container can cause condensation, making them soggy.

They should stay fresh for up to three days at room temperature and in the refrigerator. For long-term storage, freeze the cookies in an airtight container or wrap them in layers of plastic wrap and aluminum foil. You can freeze them for up to 2-3 months.

When you’re ready to enjoy them, allow them to thaw at room temperature or reheat them in the oven.

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