Description
These Gluten-Free Halloween Cookies are rich, chocolaty, and festive treats made with a blend of gluten-free flours, cocoa, and fun candy mix-ins. Perfect for a spooky celebration, they offer a delightful chewy texture while being free from gluten, with options to customize for dietary preferences.
Ingredients
Scale
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
Wet Ingredients and Mix-ins
- 1/2 cup butter, room temperature
- 1/4 cup coconut oil, preferably 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
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free baking flour, almond flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
- Cream Fats and Sugars: In the bowl of a stand mixer or large bowl if using hand mixer, combine the butter, coconut oil, brown sugar, and granulated sugar. Cream together for 2-3 minutes until well blended and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients in three separate additions, mixing well after each to form the cookie dough.
- Fold in Mix-ins: Stir in the chocolate chips and Reese’s Pieces evenly throughout the dough. Cover the dough and refrigerate for at least 1 hour, preferably overnight to improve texture and prevent spreading.
- Preheat Oven and Prepare Baking Sheets: When ready, preheat the oven to 350 degrees Fahrenheit. Line two large rimmed baking sheets with parchment paper or silicone liners.
- Form Cookies: Using a heaping tablespoon or a #40 cookie scoop, shape the dough into balls and place them about two inches apart on the prepared sheets. Optionally, top each ball with Halloween sprinkles.
- Bake: Bake in the preheated oven for 11 minutes until the edges are set and centers mostly set but still soft.
- Cool: Let the cookies cool on the baking sheets for 3-4 minutes before transferring to a wire rack to cool completely.
Notes
- For dairy-free cookies, substitute vegan butter and use dairy-free chocolate chips.
- For nut-free version, replace almond flour with an additional 1/4 cup gluten-free baking flour.
- Refrigerating dough is key to prevent cookies from spreading too much due to gluten-free flour characteristics.
- Xanthan gum in gluten-free flour mixes helps stabilize dough and maintain cookie structure.
- Watch baking times carefully as gluten-free cookies may require a few extra minutes in the oven compared to wheat-based cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
