Gluten-Free Halloween Cookies

Ingredients

• 180 g (1 1/2 cups)gluten-free 1:1 baking flour
• 24 g (1/4 cup)almond flour
• 43 g (1/2 cup)unsweetened cocoa powder
• 1.25 ml (1/4 teaspoon)salt
• 5 ml (1 teaspoon)baking powder
• 2.5 ml (1/2 teaspoon)baking soda
• 113 g (1/2 cup), at room temperaturebutter
• 55 g (1/4 cup), preferably softened but still solidcoconut oil
• 150 g (3/4 cup), lightly packedbrown sugar
• 100 g (1/2 cup)granulated sugar
• 2 largeeggs
• 5 ml (1 teaspoon)vanilla extract
• 130 g (3/4 cup)Reese's Pieces
• 85 g (1/2 cup)milk chocolate or semi-sweet chocolate chips
• To taste (optional)Halloween sprinkles

Instructions

1. 1

   Whisk dry ingredients

   In a medium bowl, whisk together the gluten-free baking flour, almond flour, cocoa powder, salt, baking powder and baking soda. Set the bowl aside.

2. 2

   Cream the fats

   Put the butter, coconut oil, brown sugar and granulated sugar in a stand mixer bowl, or a large bowl for an electric hand mixer. Beat for 2–3 minutes, until well combined.

3. 3

   Mix the dough

   Add the eggs and vanilla extract and beat until combined. With the mixer on low, add the dry mixture in 3 additions, beating well after each one.

4. 4

   Add chocolate and chill

   Stir in the chocolate chips and Reese's Pieces. Cover the dough and refrigerate for at least 1 hour, or preferably overnight.

5. 5

   Prepare to bake

   When ready to bake, heat the oven to 175°C (350°F). Line two large, rimmed baking sheets with parchment paper or silicone liners. Scoop the dough into heaped tablespoon-sized balls.

6. 6

   Arrange the cookies

   Set the dough balls a couple of inches apart on the prepared baking sheets. If using, add a few Halloween sprinkles to the top of each one.

7. 7

   Bake and cool

   Bake for 9–11 minutes, until the edges are set and the centres are mostly set. Leave the cookies on the baking sheets for 3–4 minutes, then transfer them to a wire rack to cool completely.

What are gluten-free Halloween cookies?

These are chocolate cookies made with a gluten-free flour blend, cocoa and almond flour, then studded with colourful sweets and chocolate chips. Their brownie-like texture makes them a rich, playful option for Halloween gatherings.

They draw on the American tradition of oversized, soft chocolate cookies, with seasonal sweets giving this version its festive look. Chilling the dough helps it firm up before baking, while the mix of flours keeps the centres tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 161 calories, 2g protein, 20g carbs, 9g fat.

The sugars and flour provide most of the carbohydrates, while butter, coconut oil and chocolate contribute much of the fat. Eggs, almond flour and the chocolate add some protein. For a more balanced plate, serve a cookie alongside fruit or yoghurt rather than making it the whole snack.

Choosing the flours

Gluten-free blend: Use a 1:1 baking flour designed to replace wheat flour in recipes. Different blends can absorb moisture differently, so measure the flour carefully rather than packing it into the cup.

Almond flour: This adds another texture to the dough and complements the cocoa. It is included alongside the gluten-free blend, not as a substitute for it.

Creaming the butter and sugars

Room-temperature butter: Let it soften enough to mix smoothly, without melting it. Creaming it with the coconut oil and both sugars for 2–3 minutes helps create a cohesive base for the dough.

Coconut oil: The recipe works best with softened, solid coconut oil. If it is fully liquid, the dough may be looser before chilling.

Why the dough needs to chill

Chilling time: Refrigerate the covered dough for at least 1 hour, or overnight if that suits your schedule. The resting period also makes it easier to portion into balls.

Before baking: Keep the portions spaced a couple of inches apart on the lined trays. This leaves room for the cookies to spread as they bake.

How to judge doneness

Edges: Take the cookies out when the edges look set. The centres should be mostly set, but do not wait for them to look completely firm in the oven.

Cooling: Leave the cookies on the hot baking sheet for 3–4 minutes before moving them. They finish settling as they cool on the wire rack.

Finishing and serving

Sprinkles: Add a few to each dough ball just before baking if you want extra colour. Press them gently onto the surface so they stay put.

Serving: Let the cookies cool completely for a firmer texture, or enjoy one once it has cooled enough to handle. They pair well with a glass of milk or a warm drink.

Recipe notes & tips

• Use a gluten-free flour blend labelled for 1:1 baking rather than a single gluten-free flour.
• Bring the butter to room temperature so it creams smoothly with the sugars.
• Chill the dough overnight when you want to prepare it ahead.
• Use a cookie scoop to portion the dough into similarly sized balls.
• Bake one tray at a time if your oven does not heat evenly across both racks.
• Wait the full 3–4 minutes before transferring the cookies so they are less likely to break.

Variations

• Change the sweets: Use another colourful chocolate candy in place of Reese's Pieces.
• Choose the chocolate: Use milk or semi-sweet chocolate chips, as listed in the recipe.
• Add sprinkles: Finish each portion with Halloween-coloured sprinkles before baking.
• Make smaller cookies: Portion the dough into smaller balls and check them early, as baking time may change.
• Skip the almonds: Replace the almond flour only with a suitable gluten-free flour blend if you need to avoid almonds; the texture may differ.

Common mistakes to avoid

• Using melted butter: Softened butter creams more evenly; let melted butter cool and firm before starting.
• Skipping the chill: The dough is easier to portion after refrigeration, so allow at least 1 hour.
• Crowding the trays: Cookies need space to spread; leave a couple of inches between dough balls.
• Overbaking: Remove them when the edges are set and the centres are mostly set, even if the middles still look soft.
• Moving them too soon: The fresh cookies are delicate; leave them on the tray for 3–4 minutes first.

How to store

Once completely cool, store the cookies in an airtight container at room temperature. Reheat briefly in the microwave if you want a warm, soft cookie, or let chilled cookies come back to room temperature before serving.

Frequently asked questions