Gluten-Free Turtle Cookie Bars

These turtle cookie bars are the perfect dessert. These bars have a cookie layer, caramel layer, a pecan topping and are then drizzled in chocolate to give them the best flavour. You will love that they are also gluten-free, dairy-free and paleo.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Recipe variations and add ins:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• These turtle bars taste amazing! They combine a cookie layer, a caramel layer, a pecan crunch layer and are then drizzled in chocolate.
• These bars are gluten-free, dairy-free, refined sugar free and paleo.
• These turtle cookie bars can easily be made vegan by replacing the egg with a flax seed egg.
• These dessert bars are perfect to enjoy any time but are also a great option to serve for Easter, Mother's Day, Father's Day, bridal showers or baby showers. 
• They store well and freeze well so are a great meal prep option.
• Kids love them!

If you love dessert some of my other favourites include healthy apple pie bars and dairy free caramel brownies.

Ingredients and substitutions:

• Almond flour – this is used to make the delectable cookie layer that forms the base of these bars. You could swap this for cashew flour. Be sure you use almond flour and not almond meal. 
• Coconut flour – coconut flour is used to help make the cookie layer of these bars. I don’t recommend swapping this for any other flours. 
• Coconut sugar – coconut sugar is used to give the cookie layer the perfect amount of sweetness while keeping these bars refined sugar free. You could swap this for brown sugar. 
• Cashew butter – to make the delectable creamy caramel layer. Be sure to use smooth, unsweetened cashew butter.
• Coconut oil - this adds moisture and helps give the bars the perfect gooey texture.
• Vanilla extract - this helps enhance the flavours of these dessert bars.
• Egg - this helps bind the cookie layer and give it the perfect texture.
• Baking soda - to help the bars rise when they bake. Do not try swapping this for baking powder.
• Sea salt - to help contrast the sweetness of these decadent bars.
• Honey or maple syrup – either of these natural sweeteners will do to sweeten the caramel layer of these bars while keeping them refined sugar free.
• Nuts: cashews and pecans are used for the crunchy nut layer of these bars. You can swap these nuts for any others that you prefer. 
• Chocolate – melted dark chocolate is the final touch for these delicious turtle bars. You can use chocolate chips or chocolate bars for the melted chocolate.

How to make (step-by-step):

To make the cookie layer:

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Now add all the cookie layer ingredients to the bowl of your standing mixer and blend well until smooth.

Step three:

Then line an 8″ x 8″ glass baking dish with parchment paper and place the dough into the glass dish and spread well until smooth (the batter is very sticky, so wet your spoon frequently to help spread the dough). 

Step four:

Then place in the baking dish in the oven and bake for 20-25 minutes, until a toothpick inserted inside comes out clean. Then remove the pan from the oven and let it cool. You can now start making the caramel layer.

To make the caramel layer:

Step one:

Place all the ingredients into a glass bowl or measuring cup and stir together until smooth. 

Step two:

When the cookie layer has cooled, pour the caramel over it and spread it out into an even layer, then make the nut layer.

To make the nut layer:

Step one:

Place the nuts into your food processor and blend until the nuts are the size you desire.

Step two:

Spread the chopped nuts over the caramel layer and then place the baking dish in the fridge and let it cool for about 1 hour.

To make the chocolate layer:

Step one:

Break the chocolate bar into pieces and place it into a glass bowl or measuring cup.

Step two:

Heat the chocolate on high in the microwave for 30 second intervals, until the chocolate has melted. 

Step three:

Drizzle the melted chocolate over the nut layer and place the baking dish into the fridge for another 30 minutes, until the chocolate hardens. 

Step four:

Lastly, cut the bars into desired sized pieces and enjoy!

Top tips:

• Do not try swapping the almond flour for all purpose flour. The recipe won't turn out.
• Don't try swapping the coconut flour for another flour. I have not tried any swaps and don't think that any other flours would work.

Recipe variations and add ins:

• If you are allergic to almonds I would use cashew flour instead of almond flour.
• If you don't have cashew butter for the caramel layer I would substitute with almond butter or peanut butter.
• To make these bars vegan, substitute the egg with a flax seed egg.
• For the nut layer feel free to change up the nuts. You could use only pecans, only cashews, or substitute with other nuts such as almonds.

How to store:

Store these cookie bars in the fridge in an airtight container for up to 7 days. 

These bars also freeze really well in an airtight container or freezer safe bag for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Paleo Chocolate Donuts
• Cranberry Lemon Bars
• Paleo Brownies with Caramel
• Healthy Chocolate Chip Banana Bread
• Vegan Cookie Dough
• Vegan Chocolate Chip Cookies

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