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Gluten-free Halloween Monster Cookies

Gluten-free Halloween Monster Cookies
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Spooky, sweet, and chewy gluten-free cookies made with almond butter, decorated with candy eyes and sprinkles for a fun Halloween treat.

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

  1. Pre-heat the oven to 350˚F.
  2. In a small bowl, add the chocolate chips.
  3. Melt the chocolate chips in the microwave for about 1 minute.
  4. Mix the melted chocolate chips well and set aside to cool slightly.
  5. In a medium bowl, whisk together the almond butter, Swerve, egg, vanilla extract, baking soda, and kosher salt.
  6. Pour the slightly cooled melted chocolate chips into the medium bowl with the dough mixture.
  7. Mix until the chocolate is well incorporated into the dough.
  8. Line a baking tray with a silicone mat or parchment paper.
  9. Scoop out 1 tablespoon of the batter onto the prepared tray for each cookie.
  10. Pat down each cookie a bit with your fingers to shape them.
  11. Bake for 9 minutes.
  12. Remove the cookies from the oven.
  13. Let them cool down on the baking tray for 1 minute.
  14. Add candy eyeballs and sprinkles to the cookies while they are still warm.
  15. Let the cookies cool completely on the baking sheet before removing them.

Notes

Ensure your almond butter is well-stirred before measuring.
Don’t overbake; these cookies are best when soft and chewy.
Add decorations quickly while the cookies are still warm so they stick.
Allow cookies to cool completely on the sheet before moving them to prevent breaking.

Find it online: https://theflakytruth.com/gluten-free-halloween-monster-cookies/