Raw halloween cookies – vegan gluten free

This week it was my first attempt of the month to make halloween cookies. Because I didn’t have much time I came up with these Raw halloween cookies – vegan gluten free that were the bomb. So healthy, tasty and fun.

Raw vegan gluten free halloween cookies

My kids thought they were the  best cookies ever. They weren’t that sweet at all and they kept their shape pretty good. The eyes were made of confectioner sugar but since they are minimal in the cookies and we never eat this sort of thing I figured it would be OK. I think my kids thought it was the coolest part.

I kept my cookies in the fridge and they hold very well. You can cut them into different shapes. I had the ghost cookie shapes but it was too late when I thought of using it. I think that would be even more fun.

I also used dark chocolate for the drizzle since it has less sugar. This is the chocolate that I always use for my desserts. The higher the cacao content the better and the less sugar. I love that!

This is going to be my only halloween recipe for the year. I have been swamp with school and other recipes I have had to tackle for other companies…shew…I think this has been one of the busiest months for my blog.

Anyways, I hope you get to make these Raw halloween cookies – vegan gluten free. Your kids and family will love them.

Enjoy!

Raw vegan gluten free halloween cookies

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Raw halloween cookies - vegan gluten free

Miryam's original recipe

Yield: 12-16 cookies

Total Time: 20 minutes

Ingredients:

Drizzle

 

Directions:

Line a 8x8 baking square pan with unbleached parchment paper and set aside.

In a food processor add all the cookie ingredients. Pulse until it comes together. Place the mixture in the prepared baking pan and with a spatula press down evenly. Freeze for 15-20 minutes.

Take the cookies out of the pan and with any halloween cookie cutter of choice cut shapes onto the cookie mixture. Place the chocolate and coconut oil in a microwavable dish and microwave in 20 seconds intervals until melted. Drizzle this chocolate over the cookies and decorate with sugar eyes if using.

Store covered in the refrigerator for up to 1 week.

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21 comments

  1. These look delicious!! I seriously can’t wait to make them :)

  2. Healthy cookies! This is the kind of live us healthy people live…cookies and all. Love it!

  3. These look delicious!! Cranberry and flax are a great combo!

    In fact I prepared a PB-J style sandwich using peanut butter, flax seeds, and cranberries (instead of jam) – it was yummy!! The flax gave it an added texture (and healthy omega 3’s) and the cranberries added a sweet/tartness that really complemented the peanut butter. : )

  4. I made these using your suggestion of replacing some flour with cocoa (I replaced 1/4 cup) and leaving out the cranberries. They were great! The husband told me “write the lady that they’re super!” I think the most amazing things about these cookies is their texture. Normally healthy cookies are so cakey. Not these. Nice and chewy! They taste exactly like a buttery chocolate cookie. :)

  5. First of all these cookies look and sound delicious I will be making them this week. There is one little problem with the recipe. Are we supposed to use a cookie shit or sheet? I laughed a little when I read that. Thanks for all the great recipes!

  6. Hammande,

    this is actually what I am going to try next time I make them which is going to be very soon. We love them and I am glad you guys loved them to :-)

    Anne,

    thanks for mentioning the correction. I didn’t even notice…..

  7. These are perfect for my life! Major cranberry addiction latley. Perfect health additions that I would make too. I can’t wait to try these :)

  8. Hi Miryam,
    Made these cookies several times and just posted it in my blog…Thank you so much for such a great tasting healthy cookies :)

    http://swapnascuisine.blogspot.com/2011/05/chocolate-chip-cranberry-flax-cookies.html

  9. I love chocolate chip cookies! They are my major weakness. I love that this recipe is healthy and still tastes like a cookie!

  10. I love these cookies! Made them last year with coconut oil instead of canola and they were a huge hit. About to make them again after I make some more Irish cream fudge!! Awesome recipes :)

  11. Sheila,

    I am glad you like some of the recipes I have posted :-)

    Thanks for letting me know about using canola oil in the recipe as I have replaced all of the canola oil for olive oil or coconut oil. Canola oil is really not a good option. After doing much research I have refrain form using it anymore!

    Thanks for visiting my blog and the kind comments

  12. Don’t mean to leave so many comments, haha – but would you mind if I wrote about these cookies on my blog? I would of course link to yours. Allthingsconsideredyummy.wordpress.com Let me know! :)

  13. I made these last night and told my husband to try one. He was like “no way! EWWW FLAX?!”….WELL….he quickly changed his tune after I convinced him to try it. He LOVED them….even asked if he could bring them to work for the ladies he works with who always try to eat healthy but don’t!hahaha – This recipe is a keeper! Thanks so much for posting!

  14. radiatsun,

    thanks so much for the kind comments. I am glad you liked them so much. I hope your husband’s friends get to make them as well and find out that there is not need to have unhealthy cookies when you can have these ones :-)

    Regards

  15. Do you think you could substitute the sugar with honey or agave?

  16. Bkatinthehat,

    I would just sub 1/3 cup instead of the entire amt to see how would that work just in case you are left with a very wet mixture.

    Thanks for visiting my blog. Let me know how they turn out!!

  17. These cookies look amazing! I was wondering if I could omit the chocolate chips altogether because I have none in my house.

  18. Koala, you can :-)

    Thanks for visiting my blog.

  19. I live in Australia and having a difficult time finding Pastry Flour. What other flour would you recommend? I recently bought whole wheat bakers flour. Will this suffice?

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