How to Make Gluten Free and Vegan Halloween Cookies

coconut sugar

🥗Healthier: date sugar

💰Cheaper: brown sugar

Date sugar is less processed and has a lower glycemic index.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is nutritious but more expensive than regular flour.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower glycemic alternative.

Add 1 cup brown rice flour, 1/2 cup oat flour, 1/2 cup brown sugar, and 1/4 teaspoon xanthan gum to a mixing bowl.

Add 2 tablespoons potato starch, 1/4 cup apple sauce, and 2 tablespoons coconut oil to the bowl.

Mix these ingredients well until combined.

Add 4 tablespoons of water and 3 tablespoons of plant-based milk (oat milk) to the mixture and mix until you have cookie dough.

Refrigerate the dough for 1 hour.

After an hour, dust the surface and the dough with 1/2 cup brown rice flour to prevent sticking.

Shape the dough into pumpkin shapes by forming the bottom and top, and adding a triangle for the stem.

Preheat the oven to 350°F (175°C).

If using a silicone baking sheet, bake the cookies for 25 minutes; if greased, bake for 20 minutes.

To make the icing, mix 1 cup powdered sugar with 2 tablespoons of water.

Add food coloring to the icing as desired (orange and green for pumpkins).

Let the cookies cool for 15 minutes before applying the icing.

Decorate with sprinkles, edible glitter, or sugar as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens