Description
Delicious gluten-free Halloween cookies made with a blend of gluten-free flours, cocoa, and festive Reese’s Pieces and chocolate chips. Perfectly chewy with a rich chocolate flavor, these cookies are easy to prepare and great for holiday celebrations or everyday treats.
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
- Combine Dry Ingredients: In a medium bowl, whisk together 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 with a hand mixer, add butter, coconut oil, brown sugar, and granulated sugar. Beat together for 2-3 minutes until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add eggs and vanilla extract to the creamed mixture and beat until fully incorporated.
- Incorporate Dry Ingredients: With mixer on low speed, slowly add the dry ingredients in three additions, mixing well after each addition to ensure a smooth dough.
- Mix in Chocolate and Candy: Stir in chocolate chips and Reese’s Pieces by hand or with the mixer on low. Cover the dough and refrigerate for at least 1 hour, preferably overnight, to help cookies hold their shape.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat oven to 350°F. Line two rimmed baking sheets with parchment paper or silicone liners for easy cleanup.
- Shape Dough Balls: Scoop heaping tablespoon-sized balls of dough using a #40 cookie scoop or spoon and place on prepared baking sheets, spacing them a couple of inches apart.
- Add Sprinkles: Optional: top each dough ball with Halloween sprinkles for festive decoration.
- Bake Cookies: Bake in the preheated oven for 11 minutes or until the edges are set and centers are mostly set. Monitor cookies to avoid overbaking.
- Cool Cookies: Let cookies cool on baking sheets for 3-4 minutes, then transfer to wire racks to cool completely before serving. Enjoy your festive gluten-free Halloween cookies!
Notes
- Make it dairy-free by substituting vegan butter (such as Earth Balance buttery sticks) for butter and using 1 ½ cups dairy-free chocolate chips instead of Reese’s Pieces and regular chocolate chips.
- Make it nut-free by replacing the almond flour with an additional 1/4 cup gluten-free 1:1 baking flour.
- Refrigerating the dough prevents cookies from spreading too much and keeps the texture chewy and moist.
- Ensure xanthan gum is included in your gluten-free flour blend to stabilize the dough and prevent crumbling.
- Bake carefully and consider adding 2-3 extra minutes if cookies appear underdone; gluten-free cookies often need longer baking time than regular cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
