Pumpkin Patch Gluten Free Halloween Cookies
These gluten-free Halloween cookies are soft, festive sheet-pan treats made with almond flour, topped with Oreo crumbles and candy corn pumpkins for a pumpkin patch look, and finished with creamy frosting—perfect for parties.
Servings 24 servings
Calories 438kcal
Ingredients
- 1 tsp vanilla extract
- ⅔ cup melted coconut oil
- ⅔ cup maple syrup
- 4 room temperature eggs
- 6 cups almond flour
- ½ teaspoon sea salt
- 1 tsp baking powder
- 1 cup chocolate chips
- 11 ounces chocolate frosting
- 1 cup oreo crumbles
- 1 bag candy corn pumpkins
Instructions
- Take eggs out of the fridge and allow them to heat up a bit. You don't absolutely have to do this, but if you skip this step, the coconut oil will clump when you mix it together. Preheat oven to 350, add a piece of parchment paper to a 17 x 11 sheet pan. Preheat oven to 350F. Add a piece of parchment paper to a 17 x 11 sheet pan.
- Mix together vanilla extract, melted coconut oil, maple syrup, and eggs in a large bowl.
- Mix almond flour, sea salt, and baking powder in a large bowl. Add wet ingredients to dry and mix until dough forms. Mix almond flour, sea salt, and baking powder in a large bowl. Add wet ingredients to dry and mix until dough forms. Fold in chocolate chips.
- Spread dough across the sheet pan. To help roll it out, place another piece of parchment paper on top of the dough and use a rolling pin or wine bottle to help you roll it out evenly to the edges.
- Bake for 20 minutes until the edges are light and slightly golden brown. While cookies are baking, grind Oreos (middle of oreo removed) in a food processor to create 1 cup oreo crumbs.
- Let cool completely before adding frosting! Once cool, add frosting and sprinkle Oreo crumbs on top. Cut into 24 cookies (or more) and decorate with pumpkins and cupcake decorations, or make green vines with cookie frosting.
Notes
Note: If taking these to a party I recommend clearly labeling them as "contains nuts" as it's not obvious that they are made from almond flour and almonds/nut allergies are relatively common.
Nutrition
Calories: 438kcal | Carbohydrates: 47g | Protein: 8g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 85mg | Fiber: 3g | Sugar: 36g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg