Gluten-Free Halloween Cookie Recipes and Decorating Ideas

These gluten-free Halloween cookies are fudgy, chewy, brownie-like treats—easy to make, festive, and perfectly spooky.

Looking for a Halloween dessert that tastes as good as it looks? You’re in the right place. This recipe is inspired by a reader favorite gluten-free chocolate cookie recipe and highlights a rich chocolate base with festive candy and sprinkles.

While pumpkin desserts are a fall staple, sometimes nothing beats chocolate. If you want a gluten-free Halloween cookie that delivers on both festive appearance and deep chocolate flavor, this recipe fits the bill.

The cookies are rich and fudgy with chewy edges and a soft, brownie-like center. Adding Reese’s Pieces, chocolate chips, and Halloween-themed sprinkles gives a pleasing contrast of color and texture that both kids and adults love. No one will guess they’re gluten-free.

Why You’ll Love This Recipe

• Festive and spooky appearance
• Fudgy, chewy texture
• Delicious chocolate and peanut butter flavor pairing
• Soft, brownie-like center
• Easy to make and crowd-pleasing

Dry Ingredients

Gather these dry ingredients before you start:

• Gluten-free 1:1 baking flour — use a blend that includes xanthan gum for best texture.
• Almond flour — adds chew and flavor. Substitute extra 1:1 flour for a nut-free version.
• Unsweetened cocoa powder — creates the brownie-like chocolate base.
• Baking powder and baking soda — provide lift and a balanced rise.
• Salt — fine sea salt is recommended for flavor balance.

Other Ingredients

These ingredients complete the dough and add the festive mix-ins:

• Butter — room temperature.
• Coconut oil — preferably softened solid for better creaming.
• Brown sugar — adds chew and moisture.
• Granulated sugar — balances sweetness and helps structure.
• Large eggs — room temperature, for binding and structure.
• Vanilla extract — enhances chocolate flavor.
• Reese’s Pieces — colorful, peanut-butter-flavored mix-in (optional).
• Chocolate chips — semi-sweet or milk chocolate, as preferred.
• Halloween sprinkles — optional for extra festive color.

Gluten-Free Halloween Cookies — Recipe Summary

How to Make Gluten-Free Halloween Cookies

1. Preheat and prepare: Preheat the oven to 350°F (175°C) when you’re ready to bake. Line two rimmed baking sheets with parchment paper or silicone liners.
2. Whisk dry ingredients: In a medium bowl, whisk together 1 1/2 cups gluten-free 1:1 baking flour, 1/4 cup almond flour, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Set aside.
3. Cream fats and sugars: In the bowl of a stand mixer (or a large bowl with an electric hand mixer), cream together 1/2 cup room-temperature butter, 1/4 cup softened coconut oil, 3/4 cup lightly packed brown sugar, and 1/2 cup granulated sugar until well combined, about 2–3 minutes.
4. Add eggs and vanilla: Beat in 2 large eggs and 1 teaspoon vanilla extract until fully incorporated.
5. Combine: With the mixer on low, add the dry ingredients in three additions, mixing well after each addition until the dough comes together.
6. Fold in mix-ins: Stir in 1/2 cup chocolate chips and 3/4 cup Reese’s Pieces. If using sprinkles, fold a small handful into the dough.
7. Chill the dough: Cover and refrigerate the dough for at least 1 hour, preferably overnight. Chilling helps control spread and improves texture for gluten-free flours.
8. Scoop and bake: Scoop heaping tablespoon-sized balls of dough (a #40 scoop works well) and place them a couple of inches apart on the prepared baking sheets. Optionally top with a few extra sprinkles.
9. Bake: Bake 9–13 minutes, depending on oven and dough temperature, until edges are set and centers are mostly set. Allow cookies to cool on the pan for 3–4 minutes before transferring to a wire rack to cool completely.

Storage Instructions

Store cookies in an airtight container at room temperature for 3–5 days. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Expert Tips & Tricks

• Chill the dough: Refrigeration prevents excessive spreading and gives gluten-free flours time to absorb fats, avoiding dry or chalky texture.
• Use xanthan gum: Most gluten-free 1:1 blends contain xanthan gum; it stabilizes the dough and helps cookies hold together.
• Watch baking time: Gluten-free cookies sometimes need a few extra minutes. Start checking at the lower end of the time range and add a minute or two if needed.
• Dairy-free option: Substitute vegan butter and dairy-free chocolate chips to make these cookies dairy-free.
• Nut-free option: Replace the almond flour with an additional 1/4 cup gluten-free 1:1 baking flour.

Ingredients (for ~24 cookies)

• 1 1/2 cups gluten-free 1:1 baking flour
• 1/4 cup almond flour (or extra 1:1 flour for nut-free)
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, room temperature
• 1/4 cup coconut oil, softened solid
• 3/4 cup lightly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup Reese’s Pieces
• 1/2 cup chocolate chips (milk or semi-sweet)
• Halloween sprinkles, optional

Notes & Nutrition

Make it dairy-free: Use vegan butter and dairy-free chocolate chips. Make it nut-free: Replace almond flour with an additional 1/4 cup gluten-free 1:1 flour.

Nutrition (approx. per cookie): Calories: 161 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 9 g | Sugar: 13 g. Values are estimates and will vary based on exact ingredients and portion sizes.

More Gluten-Free Cookie Recipes

Gluten-Free Cowboy Cookies

Gluten-Free Birthday Brownies

Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

Gluten-Free Brookies

I hope you enjoy these festive, fudgy cookies! If you make them, leave a note or rating where you found the recipe — and happy Halloween!