Description
Delicious gluten-free Halloween cookies featuring a rich chocolate base, almond flour, and festive Reese’s Pieces and chocolate chips. These cookies are soft, chewy, and perfect for a spooky celebration, with options to make them dairy-free or nut-free.
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
Other Ingredients
- 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
- 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 for later use.
- Cream Sugars and Fats: In the bowl of a stand mixer or a large bowl with a hand mixer, combine the butter, coconut oil, brown sugar, and granulated sugar. Cream together for 2-3 minutes until the mixture is well blended and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined and the mixture is smooth.
- Incorporate Dry Ingredients: With the mixer running on low speed, slowly add the dry ingredient mixture in three additions, beating well after each to ensure an even dough.
- Stir in Mix-ins: Fold in the chocolate chips and Reese’s Pieces evenly throughout the dough. Cover and refrigerate the dough for at least 1 hour, preferably overnight to enhance texture and prevent spreading during baking.
- Prepare for Baking: Preheat your oven to 350°F. Line two large rimmed baking sheets with parchment paper or silicone baking mats. Use a tablespoon or a #40 cookie scoop to form heaping tablespoon-sized dough balls.
- Scoop and Add Sprinkles: Place the dough balls a couple of inches apart on the prepared baking sheets. Optionally, top each ball with Halloween sprinkles for festive decoration.
- Bake Cookies: Bake the cookies for 11 minutes or until the edges are set and the centers are mostly set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely. Enjoy your festive gluten-free Halloween treats!
Notes
- Dairy-Free Option: Substitute vegan butter (like Earth Balance buttery sticks) for butter and use 1 ½ cups dairy-free chocolate chips instead of candy or regular chocolate chips.
- Nut-Free Option: Replace the 1/4 cup almond flour with an additional 1/4 cup gluten-free 1:1 baking flour.
- Refrigerating Dough: Chilling the dough prevents excessive spreading and helps avoid dry, chalky textures typical of some gluten-free cookies.
- Xanthan Gum: Ensure your gluten-free flour mix contains xanthan gum or a similar stabilizer to keep the dough cohesive and the cookies from falling apart.
- Baking Time: Gluten-free cookies often require a slightly longer baking time; watch closely and add 2-3 extra minutes if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
