• Halloween Cookies from The Spunky Coconut


    I’m so happy to be guest posting today. It’s such a pleasure to be here on Hip Moms Go Green!

    My recipes are free of gluten and casein proteins, and are often free of all grains. I use natural alternatives to refined sugar in my cooking and baking. I frequently make recipes that are free of peanuts, soy, and eggs for my readers who have an allergy or intolerance to them. With those restrictions in mind, the list of Halloween treats you can buy is very small. But we never feel deprived! Today I’m going to share a really cute Halloween cookie that you can make with your kids. My girls and I made these this weekend, and it was so much fun.

    This cookie is one of my most popular recipes. I included it in the second addition of my cookbook, The Spunky Coconut Cookbook along with about twelve other new recipes. In the cookbook this dough is used for Scandinavian Thumbprint Cookies. The Butterfly Cookie dough from my desserts cookbook would also work.

    Bake at 350

    Add to bowl:

    1/2 cup ghee, grapeseed oil, or coconut oil, liquified
    1/4 cup plus 2 tbsp honey or agave
    1/2 cup applesauce (with no added sugar)
    2 tbsp chia seed meal (I grind my seeds in coffee grinder or Magic Bullet. Two tbsp meal is equal to about one tbsp seeds)
    1 tsp vanilla

    Beat with electric mixer.



    2/3 cup tapioca flour
    2/3 cup almond meal flour (I use Bob’s Red Mill)
    2/3 cup coconut flour, sifted

    Beat again with electric mixer.

    Roll out on unbleached parchment paper, flouring the top of the dough as needed so the rolling pin doesn’t stick.

    Roll the dough one quarter to one half inch thick.

    The cookie cutter kit is made so that you can lock the shapes (ghost, pumpkin, cat, owl) into the frame. However, this dough sticks to the cookie cutter when the metal cutouts are attached. It’s best to hold the tiny metal Halloween cutouts (ghost, pumpkin, cat, owl) with your fingers as a separate cookie cutter, rather than put them in the frame.

    Jiggling the cookie cutters on the rolled out dough will also make it easier.

    You will need one backside (without the cutout shape) and one front (with the cutout shape) for each cookie.

    Gently transfer the cookies to a cookie sheet lined with unbleached parchment paper.

    Bake on 350 for about 12 minutes.

    Cool on wire racks.

    After the cookies have cooled melt dark (dairy-free) chocolate over a double boiler. (I use Chocolove bars)

    Let the melted chocolate cool so that it is slightly thick.

    Use a butter knife to spread a thick layer of chocolate on the cookie.

    Take a cookie with the Halloween cutout and place it on top, pressing down lightly into the chocolate.

    Cool the cookies until the chocolate has hardened.

    Best eaten at room temperature.

    Happy Halloween! ♥, Kelly


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    18 Comments On This Post

    1. These look fantastic! (And easy enough for me to accomplish…)

    2. those look DELICIOUS!! Thanks for sharing.

    3. Such wonderful cookies! Kelly’s recipes never disappoint. :-)


    4. Anyone know if you can substitute the tapioca flour to make it GAPS?

    5. So cute!! Where do I get the cookie cutters?

    6. Kelly those are so cute! What a great idea.

    7. Excellent!!! Thank you, I cook for a lot of people and anything, GF, vegan, etc is sooo helpful

    8. These look SOO GOOD 😀 Easy too! And grain free, and no sugar… wow.

    9. YAY! How yummy these look, what cute cut-out cookies! I am loving the fact they are dairy and grain free too :) thanks for sharing!

    10. Yum!! I love these Kelly! You are always so creative! My daughter and I will have to make these too.

    11. […] seasonal recipes: Paleo Halloween Recipes at Paleo Diet Lifestyle Kelly from Spunky Coconut’s Halloween Cookies at Hips Moms Go Green Elana’s How to Roast a […]

    12. What temp for the oven?

    13. Hi, what is the preheat for the oven, I didn’t see it in the recipe. Thank you :)

    14. Hi! What is the preheat temp for the oven?

    15. Kelly,
      I noticed that Chocolove bars have sugar in them. Do you have any other suggestions? I really cannot have sugar.

    16. Sorry about the typo! It’s 350 degrees.

    17. Hi Nickie! Could you add 350 to the post? Thanks! xoxo

    18. I so enjoyed getting to see these, I am going to make mine as cut out cookies, so grateful because I can have everything but the filling, these are not going to be to difficult for me to make they are affordable with ingredients I actually have. Thank you so much.

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