These gluten-free Halloween cookies are fudgy, chewy, brownie-like treats! They’re EASY-to-make, festive, and the perfect amount of spooky!
Looking for a Halloween dessert that tastes as good as it looks? You’re in the right place! This recipe is based on these long-time reader favorite gluten-free chocolate cookies.
I’m always jumping at the chance to make pumpkin desserts in the fall. But sometimes, nothing beats a chocolate dessert!
If you’re looking for a gluten-free Halloween cookie that’s festive and fulfills your chocolate craving, these cookies are it.
These cookies are incredibly rich and fudgy, with chewy edges and a soft, brownie-like center. When you add in a combination of Reese’s Pieces, chocolate chips, and Halloween-themed sprinkles, you’ll be in taste/texture heaven!
(PS try these gluten-free mint chocolate cookies for a holiday version!)
Best of all, kids and adults love these cookies equally. Trust me when I say that no one will guess they’re gluten-free!
For more Halloween recipes try these healthy halloween snacks, halloween fruit salad or this best ever caramel corn.
Love pumpkin? Try these recipes for gluten-free pumpkin cookies, gluten-free pumpkin donuts and gluten-free pumpkin pie.
For breakfast/quick bread recipes try these gluten-free pumpkin pancakes, gluten-free pumpkin muffins and gluten-free pumpkin chocolate chip bread.
Why You’ll Love this Recipe
- Festive and spooky
- Fudgy and chewy
- Perfect combination of chocolate and peanut butter
- Soft, brownie-like center
- Perfect Halloween treat
Dry Ingredients
Here are the dry ingredients you’ll need for this Halloween recipe:
- Gluten-free 1:1 baking flour: Be sure to use one that contains xanthan gum to bind the cookies. This is my favorite brand.
- Almond flour: Almond flour gives these Halloween cookies a chewy texture and yummy flavor (you can use GF all-purpose flour in place of this if you have a nut allergy).
- Cocoa powder: Cocoa powder creates the perfect brownie-like base for these festive chocolate cookies.
- Baking powder and baking soda: A good dose of baking powder and baking soda helps give these cookies the perfect rise.
- Salt: I like to use fine sea salt in all of my gluten-free baking!
You also might like this Halloween snack mix, halloween fruit salad or these gluten-free brownies!
Other Cookie Ingredients
Here’s everything else you’ll need for these gluten free Halloween cookies:
- Butter/coconut oil: The combination of these two works so well in these cookies!
- Chocolate chips: I like to use semi-sweet chocolate chips, but milk chocolate or dark chocolate will work too.
- Reese’s Pieces: These bring great Halloween colors to these cookies, and the peanut butter + chocolate combination is irresistible!
- Brown sugar: Brown sugar adds a chewy texture and sweetness to these cookies.
- White sugar: I like to use Domino sugar for all of my gluten-free baking, including this recipe.
- Eggs: Large room temperature eggs are an essential binder for this cookie dough.
- Vanilla: A touch of vanilla adds depth of flavor to these chocolate cookies.
How to Make Gluten-Free Halloween Cookies
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, coconut oil, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.
- Add the eggs and vanilla extract. Beat to fully combine.
- With the mixer running on low, slowly add the dry ingredients in 3 additions, beating well after each addition.
- Stir in chocolate chips, Reese’s Pieces, and sprinkles, if using. Cover and refrigerate the dough for at least 1 hour and preferably overnight.
- When you’re ready to bake the cookies, preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper or silicone liners.
- Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop).
- Place the dough balls a couple inches apart on the prepared cookie sheet. Bake for 11-13 minutes, until the edges are set and the center is mostly set.
- Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!
You also might like these halloween cake pops!
Storage Instructions
Store these cookies in an airtight container at room temperature, for 3-5 days.
FAQs
Gluten-free flour absorbs more moisture than all-purpose wheat flour. For this reason, it’s often a good idea to “rest” your gluten-free cookie dough by letting it sit for 30 minutes before baking. These gluten-free Halloween cookies chill for an hour before baking to ensure they have the perfect chewy edges and brownie-like center!
Yes! Refrigerating the dough keeps it from spreading too much when baking. Also, gluten-free flours don’t absorb fat as well as regular flour, so the extra resting time prevents dry, chalky cookies.
No, original Oreos are not gluten-free, since they’re made with wheat. However, you can buy gluten-free Oreos that are made with gluten-free flour. Just look out for the gluten-free label and you can enjoy Oreos on a gluten-free diet.
Yes, people with Celiac disease can eat cookies — as long as they’re gluten-free cookies, that is! Most traditional cookies are made with all-purpose flour, which is not gluten-free. But cookies made with gluten-free flour can be just as delicious, and are completely safe for people with Celiac disease.
Expert Tips & Tricks
- Refrigerating the dough keeps it from spreading too much when baking. Also, gluten-free flours don’t absorb fat as well as regular flour, so the extra resting time prevents dry, chalky cookies.
- Xanthan gum is necessary in most gluten-free cookie recipes to help stabilize the dough and keep the finished cookies from falling apart.
- A longer baking time is sometimes needed, so keep an eye on the cookies. Don’t be afraid to leave them in the oven for 2-3 minutes more than you would regular ones.
- Make it DAIRY-FREE: Use vegan butter (such as Earth Balance buttery sticks) in place of the butter. Use 1 ½ cups of dairy-free chocolate chips in place of the milk chocolate chips. Semi-sweet work great, and you can really use any chocolate chips you like!
- Make it NUT-FREE: Use another ¼ cup gluten-free 1:1 baking flour in place of the almond flour.
More Gluten-Free Cookie Recipes
I hope you love this fun treat as much as we do! If you try these gluten-free Halloween cookies, be sure to leave me a comment/rating below. I’d love to hear from you! And happy Halloween!
Gluten-Free Halloween Cookies
Ingredients
DRY INGREDIENTS:
- 1 1/2 cups gluten-free 1:1 baking flour
- 1/4 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
OTHER:
- 1/2 cup butter room temperature
- 1/4 cup coconut oil preferably in softened solid form
- 3/4 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup Reese's Pieces
- 1/2 cup chocolate chips milk chocolate or semi-sweet
- Halloween sprinkles optional
Instructions
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, coconut oil, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.
- Add the eggs and vanilla extract. Beat to fully combine. With the mixer running on low, slowly add the dry ingredients in 3 additions, beating well after each addition.
- Stir in chocolate chips, and Reese's Pieces. Cover and refrigerate the dough for at least 1 hour and preferably overnight.
- When you're ready to bake the cookies, preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper or silicone liners. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop).
- Place the dough balls a couple inches apart on the prepared baking sheets. Top each dough ball with a few sprinkles before baking if desired.
- Bake for 9-11 minutes, until the edges are set and the center is mostly set. Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Refrigerating the dough keeps it from spreading too much when baking. Also, gluten-free flours don’t absorb fat as well as regular flour, so the extra resting time prevents dry, chalky cookies.
- Xanthan gum is necessary in most gluten-free cookie recipes to help stabilize the dough and keep the finished cookies from falling apart.
- A longer baking time is sometimes needed, so keep an eye on the cookies. Don’t be afraid to leave them in the oven for 2-3 minutes more than you would regular ones.
We’re not fans of coconut oil so I don’t buy it. Will palm shortening or avocado oil work?
You can use more butter or palm shortening! Avocado oil won’t work the best. I hope you enjoy the cookies!
These Halloween cookies are amazing! Followed directions, easy to make, and the best GF cookies I’ve made!
I’m so glad you enjoyed them! Thanks for the comment 🙂
Is it possible to make them sugar free?
I haven’t tried this cookie recipe with a sugar substitute so I can’t say for sure.
My kids are excited about this year’s Halloween Party. Thanks to you Erin, I just found the best Halloween dessert that tastes as good as it looks. We are so excited to try this recipe!
These cookies are sooooo tasty….don’t save them just for Halloween!
My husband was recently diagnosed with celiac, and he requested chocolate cookies. I made these and he loved them so much! Next time I’ll make them for Halloween with some cute sprinkles!