I’ve had a special recipe request for Gluten Free Turtle Cookies so here she is. Are you tired of gluten? Me neither. However I do have sympathy for those who can’t tolerate it. After all they deserve treats too. I have a couple of people near and dear to me who have this allergy so it will be one priority for me to explore how to eliminate the gluten from some sweet treats.
I took a class on making cookies. One thing I learned is that if there is a combination of flavors that taste good to you it could probably be made into a cookie. I’ll be testing that theory often I think. This time it totally worked. I know there are a lot of “turtle-esque” like sweet treats out there. This may be “just one more” but THIS one can be enjoyed by ALL of my people.
Let’s begin with…
Gather all ingredients and read the whole recipe first
Are you sick of hearing me say it? Well since this is only recipe #4 probably not yet. A reminder will be coming with every recipe I post. Which means soon I should stop writing anything entertaining in this paragraph. My followers will catch on and skip ahead. For this reason alone I will always post a picture of the gathered ingredients as a visual reminder and I’ll feel like my job here is done. I should probably start slipping my scale into this picture as well because I can not stress enough how important I think it is to weigh your ingredients.
Note: These aren’t chick peas in this bowl. These are Kraft Caramel Bits for baking.
Something else I’ll be repeating…
Creaming the butter and sugar for any cookie recipe takes a little more time than we give it. We really do want to cream these two ingredients together until they are really fluffy. This should take at least 3-5 minutes.
Bringing Gluten Free Turtle Cookie batter together
You know how when you are making a cookie dough that you are adding chips or nuts to, it instantly feels like you are overmixing that dough? That’s because you are. Here’s what you do. You add your mix-ins to your flour first. This incorporates it all at once without overmixing which can lead to a tough cookie.
What’s next you ask…CHILL
You are going to want to cover your dough in plastic wrap and chill for at lease an hour or more in the refrigerator so the flour can hydrate. Giving you a thicker chewier cookie.
Bake at 350° for 9-11 minutes.
Disclaimer…
Gluten intolerance not required for cookie consumption or enjoyment. I recommend you sample warm…and again at room temperature…and on Tuesday…and so on. You get me.
Anyone and everyone can enjoy these Gluten Free Turtle Cookies. Unless you are a vegetarian or a vegan…and now I have another challenge on my plate…
Gluten Free Turtle Cookies
Ingredients
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) brown sugar
- 1 cup (255g) room temperature butter (2 sticks)
- 2 cups (310g) gluten free flour (I have tried a few now and I prefer King Arthurs Gluten Free Flour®)
- 1 teaspoon baking soda
- 1/2 teaspoon coarse grain salt (not table salt)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract or paste
- 2 oz chopped pecans (@1/2 cup)
- 1 1/2 oz (100g) chopped caramel bits (Kraft has Caramel Bits for baking but if you can’t find you can dice any caramel)
- 1 1/2 oz dark chocolate (I used Ghirardelli Dark Chocolate Morsels)
- 1 1/2 oz milk chocolate (I used a Hershey’s Milk Chocolate Candy Bar)
Directions
- Combine flour, baking soda and salt and set aside.
- Cream butter, sugar and brown sugar until light and fluffy 3-5 minutes.
- Combine vanilla and eggs then add to the creamed butter & sugar until just combined.
- Add nuts, caramel and chocolates to the flour and mix well.
- Add flour and mix-ins to the creamed butter mix and combine until just mixed.
- Cover Cookie dough with plastic wrap and place in the refrigerator to chill for at least 1 hour (or more)
- Preheat oven to 350°.
- Bake 9-11 minutes.
- After 2-3 minutes transfer to a cooling rack and cool completely.
- Enjoy.
If you make this recipe I’d love any feedback on these Gluten Free Turtle Cookies. I hope they worked out for you.