My daughter had a Halloween party at her school, and we signed up to bring a treat!
Halloween parties are always full of treats. Unfortunately for my little girl, those treats are usually full of gluten and dairy, two things that she can’t have.
I always hate that she has to feel left out at those kinds of gatherings. Really, it’s inevitable. We eat gluten-free and mostly dairy-free at our house, so I at least know when she’s home that she feels included.
But at school, she encounters situations daily where she has to ask, “Does this have gluten or dairy in it?”
Which I have to admit sounds pretty cute coming out of a 3-year-old’s mouth!
But one thing I always like to do is make sure to send a treat with her that she can eat and share with her friends so she never has to feel excluded.
So I was letting her scroll through Pinterest for a minute to choose the special Halloween treat she wanted to make.
And because she’s somehow into all things spooky right now, she chose ghost cookies. She got the idea from a chocolate cookie that looked yummy plus cupcakes topped with ghosts!
To start, we needed to make a batch of double chocolate chip cookies!
GLUTEN-FREE DOUBLE CHOCOLATE CHIP GHOST COOKIE RECIPE
DOUBLE CHOCOLATE CHIP COOKIE INGREDIENTS
- 2 cups gluten-free 1:1 baking flour (my favorite is Bob’s Red Mill 1:1 Gluten Free Baking Flour)
- 1 tsp baking soda
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 1 cup coconut oil, refined
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 3/4 cup chocolate chips
- 2 cans whipped vanilla frosting
- 1 piping bag
- mini chocolate chips (3 per cookie)
DOUBLE CHOCOLATE CHIP COOKIE RECIPE DIRECTIONS
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Combine flour, baking soda, salt, and cocoa powder in a bowl and set aside.
- Melt coconut oil in a microwave-safe bowl.
- Add your sugar and vanilla, mixing well.
- Add your eggs one at a time.
- Slowly add in your flour mixture, stirring well until combined.
- Stir in your chocolate chips.
- Spoon mixture onto cookie sheet and bake for 8-10 minutes.
Once your cookies are out of the oven, make sure you allow them to cool completely before moving on to the next step!
I know, I know… this is by far the hardest step in the recipe!
TIME TO MAKE YOUR GHOSTS!
Once your cookies are cooled, it’s time to make your ghosts!
For this part, you’ll need your…
- 2 cans of whipped vanilla frosting
- 1 piping bag
- mini chocolate chips for the faces
Start by filling your piping bag with icing (if you don’t have a piping bag, just grab a zip lock bag and cut the corner of it!). Make sure the hole is large enough for you to mound your frosting!
Slowly begin icing your cookies. Start in the middle, then moving in circles move outward and upward to create a swirled mound of icing on top of your cookies!
This doesn’t have to be perfect! After all, no two ghosts are alike, right?
Once you’ve iced all your cookies, grab your mini chocolate chips.
Use three chips per cookie to create eyes and a mouth. This is a fun part that the kids can help with!
When you’re finished with the ghost faces, serve them immediately or put them in the refrigerator to allow the frosting to stay in shape until you’re ready to serve them!
These are so easy, yummy, and fun — especially for the kids!
Do you think you’ll give this recipe a try next Halloween? Let me know in the comments!
And if you’re looking for more baking inspiration, check out these gluten-free pumpkin chocolate chip cookies!