These cookies are the perfect Halloween treat. Not only are they the cutest (I mean, do I really have to even point that out?), but they are also healthy! These Halloween cookies are free of gluten and oil, require simple ingredients to make, and can be put together in a jiffy. The longest part of the recipe is allowing them to set in the refrigerator before baking (and I must add, that is also the most difficult part 😉 ). I don’t know about you, but in my family, we are serious about Halloween. My mom always made it a point to go ALL OUT for the holiday, hosting a huge pumpkin carving party every year, decorating our porch from head to toe for the trick or treaters, and putting together spooky desserts and snacks for my brother and I. As a kid, it was always my favorite time of the year.
The perfect festive Halloween cookie to celebrate with this year! These cookies are healthy, free of gluten & oil, and require only simple ingredients to make.
1 1/4 cups gluten-free oat flour*, halved
1/2 cup coconut sugar, halved
1/2 teaspoon baking powder, halved
1/2 teaspoon cinnamon, halved
1/2 teaspoon salt, halved
Dash of nutmeg
3 tablespoons non-dairy chocolate chips, halved
1/3 cup cacao
1 tablespoon activated charcoal (optional but recommended for color)
1/2 cup almond milk, halved
2 tablespoons maple syrup, halved
1 tablespoon chia seeds, halved
1 tablespoon almond butter (or nut butter of choice), halved
1 teaspoon vanilla, halved
1/4 cup organic pumpkin puree
1/4 cup organic applesauce
In two small bowls, prepare the wet ingredients. To each bowl, add in 1/4 cup almond milk, 1 tablespoon maple syrup, 1/2 tablespoon chia seeds, 1/2 tablespoon almond butter and 1/2 teaspoon vanilla. butter, maple syrup, and vanilla extract.
In one bowl (for the chocolate charcoal dough), add in the applesauce, and in the other bowl (for the pumpkin dough), add in the pumpkin puree. Whisk each bowl separately until smooth, then set those aside to thicken.
In the meantime, prepare the dry ingredients. In two large bowls, add in 1/2 cup + 2 tablespoons gluten-free oat flour, 1/4 cup coconut sugar, 1/4 teaspoon baking powder, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and a dash of nutmeg.
In one bowl (for the chocolate charcoal dough), sift in the cocoa powder and activated charcoal. Whisk each bowl separately until uniform.
Add the corresponding wet ingredients into the dry (the bowl with the applesauce will go into the mix with the cocoa powder and charcoal), and separately mix each bowl until smooth. Lastly, add in 1 1/2 tablespoons of chocolate chips into each bowl and mix until uniform. Cover the bowls, and place into the refrigerator for 1 hour to set.
Line a large baking sheet with a silicone baking mat and preheat the oven to 350F.
On a lined baking sheet, scoop on all of the pumpkin batter with a 1 tablespoon sized cookie scooper, being sure to leave room between the cookies to add in the charcoal batter.
Wash the cookie scooper, then scoop the charcoal batter overlapping the side of the pumpkin. Using wet hands, press the doughs together and flatten them into a round cookie shape (refer the to video above). The first few might be a little challenging but you will get the hang of it.
Place into the oven for 13-15 minutes, or until the bottoms have browned.
Serve with a cup of your favorite non-dairy milk, and dig in!
If you don’t have oat flour, you can make your own by simply placing 1 1/4 cups of gluten-free oats into a high-speed blender and running until a flour is formed.
The nutrition facts are taken for a serving size of 2 cookies.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie