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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Turtle Cookie Squares

    Vegan Turtle Cookie Squares

    9
    By Alisa Fleming on January 30, 2015 Dairy Free Desserts, Dairy-Free Recipes

    This recipe for vegan turtle cookie squares was shared with us by Laura Theodore, the talented TV and radio personality behind the vegan cookbooks, Jazzy Vegetarian and Jazzy Vegetarian Classics.

    Easy Vegan Turtle Cookie Squares Recipe - Buttery Pecan Crust, Dairy-Free Caramel Filling, and Pure Chocolate Topping

    From Laura:

    For years, my mom has been making a dairy-based version of these turtle cookie squares. Several years ago we decided to create a vegan version, which is as good as—or maybe even better than—the original recipe. Dripping with a rich chocolate topping on a crisp cookie and nut crust, this decadent cookie makes a fabulous Valentine’s day treat!

    Jazzy Vegetarian Classics Cookbook - Vegan Twists on American Family FavoritesSpecial Diet Notes: Turtle Cookie Squares

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan / plant-based, and vegetarian.

    For soy-free vegan turtle cookie squares, make sure to use a soy-free buttery spread (both Earth Balance and Melt have options) and allergen-free chocolate chips, such as Enjoy Life.

    For gluten-free vegan turtle cookie squares, we don’t have a tested option, but you can try your favorite gluten-free all-purpose flour blend with binder included (such as xanthan gum). You will need a good binder in the blend as this recipe is made without eggs.

    Easy Vegan Turtle Cookie Squares Recipe - Buttery Pecan Crust, Dairy-Free Caramel Filling, and Pure Chocolate Topping

    5.0 from 1 reviews
    Vegan Turtle Cookie Squares
     
    Print
    Prep time
    15 mins
    Cook time
    22 mins
    Total time
    37 mins
     
    Author: Laura Theodore
    Serves: 16 to 20 cookies
    Ingredients
    Pecan Crust
    • ½ cup dairy-free buttery spread or non-hydrogenated margarine
    • 1 cup brown sugar, firmly packed
    • 1 cup whole-wheat flour (such as white-wheat)
    • 1 cup pecan halves
    Caramel Filling
    • ⅔ cup dairy-free buttery spread or non-hydrogenated margarine
    • ½ cup brown sugar, firmly packed
    Chocolate Topping
    • 1½ cups dairy-free chocolate chips
    Instructions
    1. Preheat your oven to 350ºF.
    Pecan Crust
    1. Put buttery spread, brown sugar and flour in a blender or food processor and process until particles are fine, forming a loose dough. (This can also be done by hand in a mixing bowl.)
    2. Pour the dough into an ungreased 8x12-inch baking pan and press it into a very thin, even layer, using your hands. Arrange the pecan halves on top.
    Caramel Filling
    1. Add buttery spread and brown sugar to a small saucepan over medium-low heat. Cook, stirring constantly, until the sugar dissolves and the mixture starts to bubble. Pour the hot filling over the pecans and crust.
    2. Bake on the center rack of the oven for 18 to 20 minutes, or until the pecans are slightly golden.
    Chocolate Topping
    1. Put the pan on a wire rack and immediately pour the vegan chocolate chips over the pecans and filling. As the chips melt, spread the chocolate evenly over the top of the pecans and filling. (If the chocolate chips do not melt completely, put the pan back in the oven for 30 seconds to 1 minute to melt.)
    2. Cool for 30 minutes and cut into 16 to 20 cookie squares. Stored in an airtight container in the refrigerator, the cookies will keep for 4 days.
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    9 Comments

    1. Merleen S Strong on April 6, 2022 2:04 pm

      I made these and had to throw them out! It was too much sugar and butter and they were greasy and didn’t set up. For a vegan recipe this would never do.

      Reply
      • Alisa Fleming on April 6, 2022 4:01 pm

        Hi Merleen, I’m so sorry Laura’s recipe didn’t work out for you. Are you baking at high altitude (above 2500 feet). Vegan cookies are tricky at higher altitude and greasiness with an overly-sugary taste is common. I’m not sure how they didn’t set up once completely cool. There aren’t any straight liquid components. Refrigeration to fully cool can help.

        Reply
    2. Kristi on December 24, 2017 7:48 am

      I know this is an old post, but hoping I’ll get a response anyway. I made these last year and they were amazing! I wanted to make them again but found that I’m out of any flour other than all-purpose. Can I substitute regular white flour for the whole wheat? Would I need to make any adjustments? Or would I be better off waiting to make this when I can get to the grocery store for the proper flour? Thanks!

      Reply
      • Alisa Fleming on December 24, 2017 8:27 am

        Recipes never get old! We’re here daily, updating and adding, so you can count on old or new with Go Dairy Free 🙂
        Yes, you can definitely substitute all-purpose flour 1:1. Laura uses wheat flour for a heartier hit, but all-purpose is an even swap. They might taste just a touch less “hearty,” but I promise they will be delicious and still work!
        Happy Holidays Kristi!

        Reply
    3. Des @ Life's Ambrosia on January 30, 2015 9:32 pm

      I have a friend that cannot eat dairy or soy. I love that you’ve given both options here. I will pass this along to her!

      Reply
      • Alisa Fleming on January 31, 2015 7:23 am

        I do my best with allergen help! 🙂

        Reply
    4. amanda @ fake ginger on January 30, 2015 7:50 pm

      Yum! I love turtles and these look delicious!

      Reply
    5. Kristen on January 30, 2015 3:31 pm

      Those sound wonderful. I love to see old recipes that used to be off-limits for those with food allergies made over so everyone can enjoy them!

      Reply
    6. Jennifer Janz @FabulousFoodStyling on January 30, 2015 1:16 pm

      I am super excited to try your gluten free suggestion for this recipe. It looks decadent and delicious!

      Reply

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