Filed Under: Chocolate | Cookies | Dessert

Chocolate Turtle Cookies

Recipe By Tessa Arias
November 10th, 2014

Chocolate Turtle Cookies are ultra ooey and gooey and loaded with chocolate chips, caramel bits, and crunchy pecans. So rich, delicious, and flourless!

Yield: 24 cookies

Prep Time: 15 minutes

Cook: 13 minutes

Tessa's Recipe Rundown...

Taste: All the turtle flavors you love plus MORE chocolate. Yay.
Texture: Ooey, gooey, crunchy, sticky, chewy.
Ease: Super duper easy, the dough is just wet and sticky making it a little more messy to work with.
Appearance: A little uneven and shaggy, but still beautifully shiny and crinkly!
Pros: Fun cookie recipe to turn to again and again!
Cons: Sticky dough, but that really just makes your hands look kinda gross when flattening the dough… Small price to pay for deliciousness!
Would I make this again? Oh yes.

Chocolate Turtle Cookies - ultra ooey, gooey, crunchy, sticky deliciousness! Plus, no flour!

The other day I spent a good twenty minutes starting at my computer screen, trying to come up with a recipe to share for today. Every two seconds I would get an email, a text message, or suddenly remember something else I needed to do. My brain could not brainstorm for the life of me. Usually I have my recipes ready further in advanced, but today fell through the cracks. I just could not think of anything to make and share!! So what did I do? Well, I had to get away from the computer so I wandered into my kitchen and started looking through my baking pantry to see what I had on hand. I found caramel bits and I found leftover pecans from an upcoming recipe. The word TURTLE appeared in my mind I knew instantly what to make. Thanks, pantry, for the inspiration! Luckily I didn’t get too sidetracked on why the combination of chocolate, caramel, and pecans is still called “turtle.” That’s just weird and is totally sidetracking me right now as I write this post!

These cookies are ultra decadent, with an abundance of chocolate and turtle flavors and incredible textures. They’re particularly good warm, I like to microwave the cookies for about 10 to 15 seconds and gobble them down with a glass of cold milk. Perfection.

This recipe contains no flour, which is why the cookies are so rich, ooey, and gooey. This also makes it great for people who are grain-free or can’t have gluten. Just make sure to use other ingredients processed in facilities without gluten (especially the chocolate chips and nuts) if it’s a serious sensitivity or intolerance.

Chocolate Turtle Cookies loaded with ooey gooey chocolate and caramel and crunchy pecans. So much goodness in ever bite!

If you make these Chocolate Turtle Cookies, be sure to take a picture and tag it #handletheheat on Instagram. Happy baking!

How to make
Chocolate Turtle Cookies

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Chocolate Turtle Cookies are ultra ooey and gooey and loaded with chocolate chips, caramel bits, and crunchy pecans. So rich, delicious, and flourless!


  • 3 cups powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon  salt
  • 3 extra large egg whites
  • 1 teaspoon  vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup caramel bits
  • 1 cup pecans, chopped


  1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl sift together the powdered sugar and cocoa powder. Add in the salt. Add in the egg whites and vanilla and whisk until combined. Stir in the chocolate chips, caramel bits, and pecans. Dough will be wet.
  3. Scoop out 1 1/2-tablespoon portions of dough onto the baking sheets (I like to use this cookie scoop). Flatten the dough slightly.
  4. Bake for 12 to 13 minutes, or until the cookies are spread and shiny. Let cookies cool until warm before serving. Cookies can be served at room temperature, but are best warm in my opinion! Microwave for 10 to 15 seconds to rewarm.

Recipe Notes

Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Baby June — November 10, 2014 at 6:13 am those look just sublime. SO FUDGY. Wish I could reach through the screen and grab one.

  2. #
    Jessica @ Citrus Blossom Bliss — November 10, 2014 at 7:43 am

    These look beautifully chocolaty, with everything I could ever want in a cookie! And for a long chunk of my childhood I thought ‘chocolate turtle’ was specifically referring to the Gertrude Hawk mini chocolate covered caramel bites that are actually shaped like turtles…oops!

  3. #
    Laura — November 10, 2014 at 10:44 am

    Seriously, could these get any better? I don’t think so. You have me craving them right now!

  4. #
    Anna @ Crunchy Creamy Sweet — November 10, 2014 at 10:48 am

    Love how crunchy the outside looks and how gooey the center is! These cookies need to happen in my kitchen!

  5. #
    Marion — November 10, 2014 at 12:25 pm

    Is powered sugar the same as confectioner’s sugar?

  6. #
    Gaby — November 10, 2014 at 7:50 pm

    These cookies look so good!!!

  7. #
    Sarah @ SnixyKitchen — November 10, 2014 at 11:55 pm

    HOLY MOLY! Thank you, cabinets, for inspiring these cookies! No flour? Send me a dozen please?!

  8. #
    Nicole ~ Cooking for Keeps — November 11, 2014 at 12:54 pm

    Isn’t it funny how having absolutely no inspiration can change in just seconds??? Maybe you should do that more often because these look phenomenal. SO gooey. Omg.

  9. #
    Anna — April 23, 2015 at 3:52 pm

    These look fantastic! I’d like to make them, but only have large eggs. Could you give me some advice on substituting? Also, could I freeze the dough balls unbaked? Thanks so much!

  10. #
    Natalie O — July 24, 2017 at 10:57 am

    I made your Chocolate Turtle Cookies and they are amazing.But I could not find anything called Carmel bits so I cut Vanilla Carmels into small pieces. But they did not melt into the cookie. they were very hard. What type of carmels can I use and is there a specific brand you use. Thanks so much.

    • #
      Tessa — July 25, 2017 at 11:53 am

      Hi Natalie – they’re the Kraft brand caramel bits! They are sold at most grocery stores near the other chocolate chips and baking ingredients. However, these cookies are best served warm like I mention in the post: “They’re particularly good warm, I like to microwave the cookies for about 10 to 15 seconds and gobble them down with a glass of cold milk.” That way the caramel is soft 🙂

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