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)
Can’t wait to make these! They look mouthwatering!
These are the best cookies ever, my 4 year old and I LOVE them. I actually couldn’t stop eating the dough and fully had these for breakfast the next day.
I just made these with all purpose glutenfree flour (from SarahBakes Gluten Free Treats) and they came out superb! So yummy and Carmely. Thanks so much for this great recipe. It’s so inventive.
These taste amazing and are easy to make. A truly unique cookie that anyone could enjoy. HIGHLY recommend.
I used regular flour and they turned out great, in case anyone’s wondering!
Hello! First off I love your cookbook! It’s amazing! I have a question…could I use noor dates instead of medjool dates? Do you know the difference? I accidentally picked up noor instead of medjool say Costco!
These were fabulous! I loved the “caramel-like” taste of the dates. I did, however, have an extremely hard time getting the dough to stick together when rolling the balls. I had more dough on my hands and had to coat my hands in flour with each roll. I gave up after 12 cookies and had the rest as a breakfast “granola” topped with greek yogurt, cherries, and milk! Just as tasty! :)
Do you think this would work alright with light spelt flour? I love it! It’s so much easier to digest than all-purpose.
The last week or so has been chilly here in St. Louis…although we’re back into the eighties for the weekend…anyway, my kids were wanting cookies to go with fresh apple cider and I was looking for something different from the usual oatmeal cookies we make and this was so tempting. I didn’t have all the ingredients on hand and the rain discouraged me from a trip to the market so I improvised. Used some sunflower seeds and pumpkin seeds in place of the pecans, added some chia and hemp seeds for fun, included a “flax egg” to be safe. I’m sure they aren’t as delicious as your gorgeous version but they have certainly been thoroughly enjoyed in our house. I can’t wait to follow the recipe to the letter. Thinking of making a version with a little cocoa powder and instant coffee crystals…mocha turtle cookies seem like a yummy idea to me!
Loves it!!! I made it with quick rolled oats. Is that ok? Was it suppSe be regalur rolled oats ?
Yes I always use regular rolled oats in my recipes, but glad it turned out anyways.
I made these yesterday and omg, they are so good! I’ve always loved raisin oatmeal cookies, but these are definitely 1000x better; the mix of flavours is great (and turtles were my favourites as a child too ;)). I froze them and I have to agree that they are at their best cold!
I just made these. Best cookie so far!
Cookies and cream: your vegan turtles with coconut yogurt — heaven!
These are seriously fool proof! I’ve made them 3 times and every single time minds were BLOWN! (one time I subbed almonds for pecans and it worked out great) It’s my go to cookie, and I plan on making a huge batch for holiday baking this year. They are so incredibly delicious. Amazing job on these Angela.
Any subs to make without sugar?
I subbed all-purpose flour with sprouted spelt flour and the cookies turned out amazing!!! They are soft, chewy and simply irresistible! Had some with Coconut Bliss ice cream, it was heaven on earth!!! Thank you for sharing the recipe!!!!
This is the first recipe I made from this website and OMG!!! My very skeptical husband said I need to make these all the time. My three year old daughter smiled and ate happily when I gave her one of these cookies. These are my absolute favorite oatmeal cookie I’ve ever had. I will use this recipe whenever I need an oatmeal cookie!
These are great….a little late to this recipe, but so glad I tried it! Took a few of these to my grandma for card-playing snacks, and she loved them. Well, we all loved them…making another batch to share with a old friend over coffee…he’s a baker, so I hope he likes them as much as I do, and I am pretty sure it’ll be his first vegan cookie! Thanks again :)
Would these work as well if I substitute walnuts for the pecans?
I did that last night and they were great! Though I imagine pecans would make them even better.
Wow, just made these and they are INCREDIBLE! So decadent. So addicting. They definitely don’t taste as wholesome as they are! I love the addition of dates, they are perfectly turtley! When I tasted the batter I thought they might be a bit too sweet for me, but through baking the sweetness mellowed out. also FYI I used regular all purpose flour and it worked great!
Made these last night for my coworker’s last day before mat leave. They are SO FRIGGIN’ good! The “dough” is absolutely delicious raw – and no guilt because there are no raw eggs :)
And they turned out perfectly – love them. I threw in some extra chocolate chips (cause, why not?!) – I love these – they will be a new go-to comfort cookie. And I agree, they replace the basic oatmeal/raisin or oatmeal/chocolate cookie – the dates and pecans see to that!
thanks for another keeper, Angela!