Meaningful Eats
Gluten-Free Halloween Cookies
24 cookies
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 cookie recipe!
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
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 candy/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.
Recipe 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.
Nutrition
Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 89mg | Potassium: 88mg | Fiber: 1g | Sugar: 13g | Vitamin A: 146IU | Vitamin C: 0.02mg | Calcium: 29mg | Iron: 1mg