Gluten-free Halloween Monster Cookies
Perfect fun Gluten-free Halloween cookies to make with your kids. They’re made with almond butter, natural sweetener and dark chocolate chips.
Servings: 22 people
Ingredients
- 1 cup unsalted organic almond butter
- ¾ cup Swerve natural sweetener
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. kosher salt
- ½ cup dark chocolate chips or any other chocolate chips of your preference.
- 2 tablespoons Halloween sprinkles
- 44 candy eyes depends on how many cookies you made
Instructions
- First, pre-heat the oven to 350˚F.
- In a small bowl add the chocolate chips and melt them for about 1 minute in the microwave. Mix well and set aside.
- In a medium bowl, whisk all the ingredients together, except the chocolate chips melted.
- Pour the chocolate chips melted and mix.
- Scoop out 1 tablespoon of the batter onto the tray with silicone mat or parchment paper and pat down a bit with your fingers.
- Bake for 9 minutes.
- Remove from the oven and let them cool down for 1 minute.
- Add candy eyeballs and sprinkles while cookies are still warm.
- Let them cool completely to remove from the baking sheet. Makes 22 cookies. Enjoy!
Notes
- You can also chop a chocolate baking bar instead of chocolate chips.
- Don't over-mix the cookie batter or the cookies may become dense.
- Use a cookie scoop to get perfectly even cookies. If you do not have one, you can use a large spoon or even weigh the dough balls.
- To store: Store the gluten-free cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/22 | Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Cholesterol: 8mg | Sodium: 111mg | Potassium: 3mg | Fiber: 1g | Sugar: 3g