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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.
Course Dessert
Cuisine American
Keyword cookies and brownies, dairy free, dessert, fall, gluten-free, halloween
Prep Time 13 minutes
Cook Time 9 minutes
Total Time 22 minutes
Servings 22 people
Calories 94kcal



  • 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!


  • 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.


Serving: 1/22 | Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 54g | Cholesterol: 8mg | Sodium: 111mg | Potassium: 3mg | Fiber: 1g | Sugar: 3g