Grain Free Turtle Cookies
Ingredients
2 cups (200 grams) blanched almond flour
1/4 cup (33 grams) coconut flour
1 teaspoon baking powder
1/8 teaspoon salt
8 tablespoons (112 grams) unsalted butter
1/2 cup (109 grams) packed light brown sugar
1 large egg (50 grams, weighed out of shell)
1 teaspoon vanilla extract
1/2 cup (112 grams) dulce de leche
24 pecan halves (41 grams or 6 tablespoons)
1/3 cup (57 grams) semi-sweet chocolate chips or chopped chocolate
1 teaspoon coconut oil or shortening
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with a piece of parchment paper and set it aside.
In a medium mixing bowl, stir together the dry ingredients (almond flour through salt). Set aside. In another medium mixing bowl, beat the unsalted butter and brown sugar using an electric hand mixer or stand mixer at medium speed until well combined and fluffy, about 1 minute. On low speed, beat in the egg and vanilla extract. Add the dry mixture and beat on low until well combined. Let the dough sit for about 10 minutes.
Roll the dough into 1″ (20-gram) balls and place 3″ apart on the prepared baking sheet. Using the rounded part of a 1/2 teaspoon measuring spoon, make an indentation about 3/4 of the way down into each cookie. Place the baking sheet in the center of the preheated oven and bake for 12 minutes or until browned. The indentations will have puffed up a bit. Use the 1/2 teaspoon measuring spoon to re-press the indentations. Let the cookies, which will be very soft at this point, cool completely on the baking sheet.
Once cooled, fill each cookie with 1 teaspoon of dulce de leche (or a little less if your indentations are a little smaller – do not overfill them!) and place a pecan half on top. Place the chocolate and coconut oil in a small saucepan over low heat, stirring frequently, until melted and smooth. Drizzle or pipe the chocolate over the cookies. Keep cookies refrigerated, up to 2 days, until ready to serve. Can also be kept up to 4 hours at room temperature.