Let’s keep this holiday goodie train chuggin’ along, with a new cookie recipe that I made recently for a holiday get together. It’s inspired by the Turtles candy, with a nutty, “buttery” base of toasted pecans, caramel-like Medjool dates, and mini dark chocolate chips. They did not last long. I bet you’ve never had an oatmeal cookie quite like this one – it’s a keeper, for sure! I have to say, it replaces my oatmeal raisin cookies as the new reigning champion. And I didn’t think anything could top those.
Introducing the world’s best tasting cookie dough. Try it and see…
The cookies aren’t too shabby either! My favourite way to eat them is straight from the fridge or freezer. Weird, right? They get really firm and crispy when chilled – almost caramelized in texture – and I just can’t get enough.
I’m so sorry to do this to you, but I’m keeping the recipe a secret.
Don’t be mad.
Sometimes I just want to keep a recipe all to myself. Is that wrong?
I feel horrible!
Ok, ok stop punching your computer screen. I’m only joking! Poor computer screen.
For the full recipe, head on over to Keepin’ It Kind where I’m participating in Kristy’s Vegan Cookie Swap Party.
Edited to add: you can now find the recipe below:
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Vegan "Turtle" Oatmeal Cookies
Yield
16 large cookies
Prep time
Cook time
Total time
Inspired by one of my childhood favourite candies, these "Turtle" Oatmeal Cookies are studded with caramel-like Medjool dates and dark chocolate chips, all surrounded with a nutty toasted pecan and oat base. If you can stop eating the dough for long enough to bake them, you are in for a real treat. This sounds a bit strange, but my favourite way to enjoy these is straight from the fridge or freezer where the cookies get firm and crisp.
Ingredients
- 1 + 3/4 cups pecan halves
- 2 cups gluten-free rolled oats, divided
- 3/4 cup gluten-free all-purpose flour (I used Pamela’s brand, see note)
- 1/2 cup Sucanat or unpacked brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine grain sea salt
- 1/2 cup pure maple syrup
- 3.5 tablespoons coconut oil
- 2 tablespoons almond milk
- 2 teaspoons pure vanilla extract
- heaping 1/3 cup pitted dates, diced
- 1/4 cup mini dark chocolate chips (I use Enjoy Life brand)
Directions
- Preheat oven to 325F and line a baking sheet with parchment paper. Toast pecans for about 9-11 minutes, until golden and fragrant. After toasting, remove from oven and cool for a few minutes. Preheat the oven to 350F. Add pecans into food processor along with 1 cup of oats and process until coarsely chopped with some fine powder (see photo in blog post). Be sure not to over process or the oils in the nuts will release.
- In a large bowl, stir the pecan/oat mixture, the remaining 1 cup rolled oats, flour, Sucanat, baking soda, cinnamon, and salt.
- In a medium bowl, stir together the maple syrup, melted coconut oil, milk, and vanilla. Pour the wet mixture on the dry ingredients and stir until combined.
- In a small bowl, coat the chopped dates in 1/2-1 teaspoon of flour and toss until coated. This prevents the dates from sticking together. Fold the dates and chocolate chips into the dough.
- Take about 2 tablespoons of dough, roll it into a ball, and then press down on it with your hand to flatten it on the baking sheet. Space cookies a couple inches apart. Repeat until you have about 16 cookies.
- Bake for 12-13 minutes at 350F until the cookies are golden brown on the bottom. Remove from oven and let sit on baking sheet for 3-4 mins before placing cookies onto a cooling rack for 15 minutes.
Tip:
Notes: 1) Instead of gluten-free all-purpose flour, you can probably swap it for regular all-purpose flour. Depending on the flour you use, the results can vary. 2) As for the gluten-free flour blend, I recommend using one that is rice based (such as Pamela's brand) and avoid using one that is garbanzo based (such as Bob's Red Mill) to avoid any bean-y flavour.
Nutrition Information
(click to expand)
Turtles are some of my favorite holiday treats! My grandma makes boxes and boxes of them every year. She ties them up in little red bows and as kids we would pass them out to all of our homeroom teachers, administrators, etc. Clicking over now to see you recipe :)
Oh my, STOP IT!! These will be my waistline’s sole destroyer this holiday; so worth it!
They have oats and pecans! They’re breakfast! :)
Eric…is that you? hah ;)
Oh I love chewy oatmeal cookies with tons of texture and Turtles! These are a perfect cookie for me! And of course that you just nailed them, even being vegan and GF, even better! I bet the dates keep them soft, chewy and pack in the moisture, too! pinned
I was like, WHAT?! You’re keeping the worlds best cookie dough from us?! Good thing you were kidding,
The creativity from you is endless. I’m not a caramel fan but I think your replacements sound amazing. They look fantastic! Please stop adding to my list of things to bake. ;)
Bahahaha! When I saw these my eyes lit up and was like “OMG, I LOVE YOU!!” then I read you weren’t sharing the recipe and instantly was devastated… I wish U could have seen how quickly my smile became a frown. You are a tricky little lady. Thanks for the recipe.. I might have to bump out another cookie in the Christmas baskets this year!! But, I suppose one can never have too many cookies! That’s like complaining you have too much money lol :)
LOL..my work here is done. jk.
I agree there is never such a thing as too many cookies!
I used to LOVE turtles! I want to make this TODAY!
omgoodness!!! I LOVE your piglet avatar!!!!!!!!!!!
Thank you for sharing this recipe! Every time I make anything with oatmeal it just never comes out right. It’s either soggy or rock hard!
But I’ll keep trying though!
Yum, these look delicious! Heading over to check out the recipe now!
Would these still do well without the dates? Sorry, but chewy things in my cookies interrupt the crunchy goodness. They look good.
For sure, you can change up the mix-ins as you wish. :)
These look sooo delicious! Thank goodness you aren’t really keeping the recipe to yourself :) Any cookie with oats + nuts + chocolate is a winner in my book!
You’re too nice not to share with us! ;-)
(And I’m betting my family will be awfully glad you did! YUM!)
These look delicious! I will probably make them this weekend! One question…do you think you would be able to sub almond flour for the gluten free all purpose flour? I love using almond flour :)
Thanks for so many great recipes!
Hey Erin,
I’m not sure if they would hold together using just almond flour. I would think you’d need a gluten-based flour OR the GF all-purpose for ideal binding properties. I could be wrong though!
Angela,
I used part almond flour part brown rice flour and part coconut flour instead of pamela’s mix, only because that is what I had on hand. Worked great! I doubt all almond flour would work though, since it is more oil/fat based than gf mixes. Just my thoughts :)
So glad it worked out! thanks for letting me know.
haha! Thanks for sharing. These sound fantastic!
Phew, I almost yelled NOOO at the screen before realising you did in fact share the recipe. :) The photos look so good, makes you feel like you can grab the cookies off the computer screen.
I was like “WHAT?!” when you said you weren’t going to share the recipe, oh heck no! Love Kristy’s cookie swap!
Oh my! These are so tasty sounding. Yum!
Hey there Angela, I was at WF today pounding back some Kombucha as I turned the corner in the store what did I see Not your book but it would have been cool if it was PROUDLY sittiing on the shelves of WF or Trader Joes, Sunflower/Sprouts market or In Canadas NAtural Health Food Stores. I hope one day I can go into WF and buy your book and heck Id pick up a case of Glo Bars too… Just sayin !Happy Holidays You!!!
Oh, no. I could never stop eating turtles when these were around. This has danger written all over it….
Very funny! In my mind, I was thinking of your Ultimate Oatmeal Cookie recipe, and what changes would need to be made to make these.. glad I won’t have to guess!
I just made these for a fellowship on Saturday and they are fantastic. I already know they will not last until then in my house. Also, thanks for the warning about eating the dough … it’s addictive.