Gluten-Free Halloween Cookies Recipe

I’m so excited to share this Gluten-Free Halloween Cookies Recipe with you! Whether you’re hosting a spooky party or just want to treat yourself during the cozy fall season, these cookies are absolutely fan-freaking-tastic. They’re chewy, chocolaty, and just festive enough with Reese’s Pieces and sprinkles to make your Halloween extra sweet. Trust me, once you try this recipe, it’ll become a new fall favorite in your kitchen.

this …

Ingredients & Why They Work

This Gluten-Free Halloween Cookies Recipe brings together a few key ingredients that balance flavor, texture, and that magical gluten-free structure. These aren’t your run-of-the-mill gluten-free cookies—each ingredient plays a role in making sure they’re deliciously soft with a nice sturdy chew.

• Gluten-free 1:1 baking flour: This is your foundation—make sure it includes xanthan gum for stability.
• Almond flour: Adds moisture and a subtle nuttiness, helping with texture.
• Unsweetened cocoa powder: For that rich, chocolatey base without extra sweetness.
• Baking powder & baking soda: These leaveners give the cookies lift and prevent them from being dense.
• Butter and coconut oil: The combo gives richness, tenderness, and helps with moisture.
• Brown sugar and granulated sugar: Brown sugar keeps it chewy, granulated adds crunch.
• Eggs: Bind everything together and add structure.
• Vanilla extract: Enhances all those warm flavors you expect in fall treats.
• Reese’s Pieces: Because Halloween isn’t Halloween without candy!
• Chocolate chips: Melty pockets of yum that mingle beautifully with the candy.
• Halloween sprinkles: Optional but fun for that festive touch.

Make It Your Way

I love how this Gluten-Free Halloween Cookies Recipe is so adaptable! Depending on your taste buds or dietary needs, you can easily swap a few things to match your style. When I make these, sometimes I leave out the candy and add chopped pecans—gives it a totally different vibe that’s just as delicious.

• Dairy-Free Variation: Swap butter for vegan butter and use dairy-free chocolate chips—trust me, it works wonderfully without losing any flavor.
• Nut-Free Version: Simply leave out the almond flour and use extra gluten-free flour instead. I’ve done it plenty of times for nut-sensitive friends, and it still turns out soft and chewy.
• Sweeter or Less Sweet: If you prefer your cookies less sweet, reduce the granulated sugar a bit or swap the candy for dried cranberries for a tart contrast.

Step-by-Step: How I Make Gluten-Free Halloween Cookies Recipe

Step 1: Whisk the Dry Ingredients Together

Start by mixing your gluten-free 1:1 baking flour, almond flour, cocoa powder, salt, baking powder, and baking soda in a medium bowl. Whisking ensures they’re evenly distributed and prevents clumps, especially for the baking powder and soda. I usually set this aside near my mixer to keep everything within reach.

Step 2: Cream the Butter, Coconut Oil, and Sugars

In your stand mixer or with a hand mixer, beat together the softened butter, solid (but scoopable) coconut oil, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. This step really builds the cookie’s tender texture. If you forget to soften your coconut oil, pop it in the microwave for just 10 seconds—it shouldn’t be liquid, just soft.

Step 3: Mix in Eggs and Vanilla

Add in your eggs and vanilla extract, then beat on medium speed until everything is combined well. I like to pause here and scrape down the sides of the bowl to make sure no pockets of flour or sugar are hiding.

Step 4: Slowly Add Dry Ingredients

Turn your mixer to low and add the dry ingredients in three batches, mixing well after each addition. This keeps your batter smooth and prevents flour from flying everywhere (even if we all love a little kitchen mess sometimes!).

Step 5: Fold in Candy and Chocolate Chips

Now comes the fun part—stir in the Reese’s Pieces and chocolate chips. The dough will look festive already. If you want more Halloween flair, this is also when I add my colorful sprinkles.

Step 6: Chill the Dough for Flavor and Structure

Cover the bowl and refrigerate the dough for at least 1 hour, though overnight is even better. I don’t skip this step because it helps the dough firm up, making the cookies less likely to spread too thin in the oven—a common gluten-free challenge.

Step 7: Preheat, Scoop, and Bake

Preheat your oven to 350°F. Line your baking sheets with parchment paper or silicone mats, then scoop dough balls about heaping tablespoon size. Place them a couple inches apart—you want space for them to spread a little but not merge into one giant Halloween cookie! Sprinkle a few extra Halloween sprinkles on top if you’re feeling festive.

Bake for 9-11 minutes until the edges are set and the center is mostly firm (but still soft). They’ll look slightly underdone in the middle—that’s perfect. Cool them on the pan for 3-4 minutes, then transfer to a wire rack to cool completely before diving in.

How to Serve Gluten-Free Halloween Cookies Recipe

Garnishes

I love topping these cookies with a few festive Halloween sprinkles just before baking for that extra pop of seasonal color. It makes them feel extra special but doesn’t overwhelm the chocolatey goodness. Sometimes, I drizzle a bit of melted white chocolate on top post-bake for a pretty, spooky spider-web effect.

Side Dishes

These cookies pair wonderfully with a warm cup of pumpkin spice latte or an iced chai tea latte for a nice contrast. For a party spread, I like to set them alongside apple slices with cinnamon dip or a bowl of roasted pumpkin seeds to round out the fall vibe.

Creative Ways to Present

For Halloween parties, I’ve arranged these cookies on black or orange platters surrounded by mini pumpkins and autumn leaves for an instant festive vibe. You could also stack them in clear cellophane bags tied with twine and spooky tags for cute party favors or trick-or-treat swaps.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, separated by parchment sheets if I stack them. They usually stay fresh and chewy for about 3-4 days—though they rarely last that long in my house!

Freezing

This dough freezes beautifully. I scoop and arrange the cookie dough balls on a baking sheet, freeze them solid, then transfer to a freezer-safe container. You can bake them straight from frozen—just add a couple extra minutes to the baking time. It’s a lifesaver when you want fresh cookies on short notice.

Reheating

If you reheat cookies, I recommend warming them in the oven at 300°F for 5-7 minutes to refresh that soft texture without drying them out—microwaves can sometimes make them a bit too soft or chewy in a weird way.

FAQs

Final Thoughts

This Gluten-Free Halloween Cookies Recipe holds a special place in my fall baking list. They’re a delicious way to enjoy festive treats without worrying about gluten sensitivities. I hope when you whip up these cookies, they bring you just as much joy as they’ve brought me—whether you’re sharing them with loved ones or sneaking a few bites yourself. Give them a try, customize your way, and enjoy the cozy Halloween season with every chewy, chocolaty bite!

Print