FLOURLESS TURTLE PROTEIN COOKIES
Craving that caramel-pecan-chocolate combo? Try these Turtle Protein Cookies! They're gluten-free and dairy-free (as always) with the option to make vegan. Bonus, the date caramel is loaded with nutrients and fiber, while adding a rich caramel-like flavor to the cookies.
You might also like my Double Chocolate Protein Cookies!
Did you know? Dates are high in copper, fiber, and antioxidants. With their high level of antioxidants, it's no surprise that dates have been shown to reduce inflammatory markers, including IL-6 associated with Alzheimer's. (source)
For these scrumptious cookies, I used LIV Body Lean Vegan Protein in S'mores flavor, which is mostly chocolate with a hint of marshmallow. This pea isolate is free of artificial ingredients and loaded with probiotics and antioxidant superfoods. You can use my code "SARAHWILKINS" for free shipping on all LIV Body orders!
You can use any chocolate-flavored vegan protein for this recipe, or a whey blend if you add an additional flour (whey is less absorbent than vegan protein). I have not tested this recipe with collagen or egg white protein.
For these cookies, I used a stevia blend that's twice as sweet as sugar. For a stevia-free sweetener, I like this one (you'll need up to twice as much)! If using granulated erythritol, baking stevia, or coconut sugar you will also need up to twice as much (one-quarter cup). If using pure stevia or monk fruit extract, please refer to the brand's conversion chart.
Almond butter substitutions
I used almond butter and vegan butter for a soft but chewy texture in these cookies. Feel free to swap the almond butter for sunflower seed butter, cashew butter, or even tahini (sesame seed butter). The vegan butter can be swapped for virgin coconut oil, coconut butter, or unsalted butter (not dairy-free).
This recipe has no flour, but you will need a high-quality cacao powder. It really doesn’t matter if you use Dutch-process or regular unsweetened cocoa powder!
The recipe also calls for one egg white, but there are many things you can substitute for vegan! You can use an equivalent amount of vegan egg replacer, two tablespoons of aquafaba (chickpea liquid), or one tablespoon of ground flaxseed mixed with two tablespoons of warm water.
Date caramel is relatively easy to make and more nutritious than sugar free caramel! In addition, sugar free caramel isn't always dairy-free. All you need are sticky pitted dates (I used deglet noor dates), milk of choice (I used unsweetened almond milk), pure vanilla extract, and a dash of salt.
You'll also need a food processor or blender. Depending on the size of your processor or blender, you may need to double the date caramel recipe in order to have enough to process/blend. You can always save the extra for a second batch of cookies!
Dairy free chocolate
Here I used dairy free chocolate chips for a decadent chocolate drizzle over the cookies. If low sugar is more important to you, you can use sugar free chocolate chips. Either way, the chocolate is a must for that full "turtle" experience!
Here is the printable recipe for these Turtle Protein Cookies (Dairy Free). I hope you'll rate and comment below if you try it :)
This post contains affiliate links and is sponsored by LIV Body.
Flourless Turtle Protein Cookies
Craving that caramel-pecan-chocolate combo? Try these Flourless Turtle Protein Cookies! They're gluten-free and dairy-free (as always) with the option to make vegan. Bonus, the date caramel is loaded with nutrients and fiber, while adding a rich caramel-like flavor to the cookies.
50g (7 tbsp.) chocolate vegan protein* (I used LIV Body brand, code SARAHWILKINS for free shipping)
3 tbsp. unsweetened cocoa powder
2 tbsp. sugar-free sweetener* (I used one that’s twice as sweet as sugar)
- 1/4 tsp. baking soda
1/4 cup almond butter*
3 tbsp. vegan butter (or coconut butter)
3 tbsp. unsweetened almond milk (or milk of choice)
2 tbsp. (1 large) egg white*
3 tbsp. dairy free chocolate chips, melted
- 10 pecan halves
10 pitted deglet noor dates (moist and sticky works better)
3 tbsp. unsweetened almond milk (or milk of choice)
- 1/4 tsp. pure vanilla extract
Dash salt (optional)
*See blog post above for substitutions and notes.
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through baking soda) in a medium mixing bowl.
Add wet ingredients (through egg white) and mix until a soft dough is formed.
Roll dough into ten equal-sized balls and place on a baking sheet lined with parchment or coated with cooking spray. Press halfway down in the middle of each cookie with a tablespoon to make a well.
Bake cookies in preheated oven for 10-15 minutes, or until soft but fully set.
While cookies are baking, add dates, milk, vanilla, and salt to a blender or food processor. You may need to double the recipe in order to properly process/blend, depending on the size of your processor/blender. Process/blend until you have a smooth spread, scraping down the sides intermittently.
Take cookies out of the oven and top each cookie with one and a half teaspoons of date caramel and one pecan half.
Melt chocolate in the microwave using 30-second intervals (don’t let any moisture get into the chocolate) and stir until smooth and glossy. Drizzle over cookies.
Enjoy! Leftover cookies will keep in the fridge in a sealed container for at least a week, or in the freezer for at least a month.
Calories (per cookie, including optionals): 130kcal, Fat: 8.5g, Sat fat: 2.0g, Carbs: 14g, Fiber: 7g, Sugar: 5g, Protein: 6g, Sodium: 149mg
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