Description
Delicious gluten-free Halloween cookies packed with Reese’s Pieces and chocolate chips, perfect for a festive treat. These cookies combine a blend of gluten-free flour and almond flour with rich cocoa powder, delivering a soft, chewy texture with a hint of chocolate and a pop of colorful candy.
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.
- Cream fats and sugars: In the bowl of a stand mixer or with an electric hand mixer, combine the butter, softened coconut oil, brown sugar, and granulated sugar. Cream for 2-3 minutes until well mixed and fluffy.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until fully combined and smooth.
- Incorporate dry ingredients: With the mixer on low, slowly add the dry ingredient mixture in three additions, beating well after each addition until a uniform dough forms.
- Add candies and chill: Stir in the chocolate chips and Reese’s Pieces evenly. Cover the dough and refrigerate for at least 1 hour, preferably overnight, to prevent spreading and improve texture.
- Prep for baking: Preheat the oven to 350 degrees Fahrenheit. Line two large rimmed baking sheets with parchment paper or silicone liners.
- Scoop dough: Using a cookie scoop or spoon, shape the dough into heaping tablespoon-sized balls and place them a couple of inches apart on the prepared sheets. Optionally, top each with Halloween sprinkles.
- Bake cookies: Bake for 11 minutes until the edges are set and the centers are mostly set. Keep an eye toward the end to avoid overbaking.
- Cool cookies: Let 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 cookies!
Notes
- Make it dairy-free by substituting vegan butter and dairy-free chocolate chips for the butter 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 excessive spreading and improves texture, essential for gluten-free cookies.
- Xanthan gum included in the gluten-free flour blend helps stabilize the dough and maintain cookie shape.
- Baking time might need to be slightly longer than traditional cookies; watch carefully and add 2-3 minutes if necessary.
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: 30 mg
