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Salted caramel turtle thumbprint cookies with pecans

Salted Caramel Turtle Thumbprints

Chocolate cookie, gooey date caramel, toasted pecan and flaky salt. The caramel is made from dates.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 141
Ingredients Method Notes

Ingredients
  

Date Caramel
  • 8 soft Medjool dates (about 160g) pitted
  • 2 tbsp almond butter
  • 2–4 tbsp warm water or milk of choice
  • ½ tsp vanilla extract
  • Big pinch of salt
Cookies
  • 1½ cups blanched almond flour 150g
  • ¼ cup cocoa powder 22g
  • ¼ cup pure maple syrup 60ml
  • 3 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • Pinch of salt
Topping
  • 18 pecan halves toasted
  • 1 oz dark chocolate 25g, melted
  • Flaky sea salt

Method
 

  1. Caramel: soak the dates in hot water for 10 minutes, then drain. Blend them with the almond butter, vanilla, salt and 2 tbsp warm water until silky. Add more water a spoon at a time until it's a thick caramel.
  2. Heat the oven to 350°F (175°C) and line a baking sheet.
  3. Mix the cookie ingredients into a soft dough. Roll it into 18 balls and press a deep thumbprint into each.
  4. Bake 10–12 minutes. Gently press the wells again while the cookies are warm. Cool completely.
  5. Fill each well with caramel and top with a pecan.
  6. Drizzle with melted chocolate and finish with flaky salt.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.