Gluten-free Halloween Monster Cookies
Spooky, chewy, and fun, these gluten-free monster cookies are perfect for Halloween treats and super easy to make!
- Prep Time: 15
- Cook Time: 9
- Total Time: 24
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-free
Ingredients
Scale
- 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
- 2 tablespoons Halloween sprinkles
- 44 candy eyes
Instructions
- Pre-heat the oven to 350˚F.
- In a small bowl, add the dark chocolate chips.
- Microwave the chocolate chips for about 1 minute until melted.
- Mix the melted chocolate chips well and set aside.
- In a medium bowl, whisk together the almond butter, Swerve sweetener, egg, vanilla extract, baking soda, and kosher salt.
- Pour the melted chocolate chips into the medium bowl with the other ingredients.
- Mix until just combined.
- Scoop out 1 tablespoon of the batter onto a baking tray lined with a silicone mat or parchment paper.
- Pat down each cookie a bit with your fingers.
- Bake for 9 minutes.
- Remove from the oven.
- Let the cookies cool down for 1 minute on the baking tray.
- Add candy eyeballs and Halloween sprinkles to the cookies while they are still warm.
- Let the cookies cool completely on the baking sheet before removing.
Notes
Use unsalted almond butter to control the saltiness.
Don’t overmix the dough once the chocolate is added.
Add candy eyes and sprinkles while cookies are still warm so they stick.
Allow cookies to cool completely on the baking sheet before moving them.