These are such a fun Halloween and fall season treat to make! I used a simple espresso cookie base and used some dairy-free white chocolate for the cute ghosts on top. These are so simple to make, have the best texture, are gluten-free, dairy-free, and so delicious!
If you're looking for a festive treat to make, I highly recommend these cuties!
This cookie base was inspired by the base of my Tiramisu cookies. I think these cookies pair well with a batch of my paleo pumpkin blondies!
Ingredients
Here are the ingredients you'll need:
- egg
- non-dairy butter
- sugar
- gluten-free flour
- tapioca flour or arrowroot flour
- baking soda and baking powder
- espresso powder
- non-dairy white chocolate chips
- non-dairy chocolate chips
See recipe card for quantities.
Storage
Store in the fridge or freezer!
Top tip
If you want these to have the best texture, only bake for 9 minutes!
FAQ
I store these in an airtight container for up to 3 days, or store them in the freezer!
The best substitution would be tapioca flour, but you can also use gluten-free cornstarch.
Gluten-free & Dairy-free Halloween Ghost Cookies
Ingredients
Method
- Preheat oven to 375℉ and line a baking sheet with parchment paper.
- In a bowl, melt together the butter and espresso powder until smooth. Mix in the sugar until well combined.
- Mix in the egg until smooth. Mix in the gluten-free flour, arrowroot flour, baking soda, and baking powder until you have a smooth cookie dough.
- Begin scooping the cookie dough into cookies and place about 2 inches apart on the prepared baking sheet. Bake for about 9-10 minutes. Let cool.
- Melt the white chocolate chips and use a butter knife to spread it into ghost shapes on the cookies. I put three ghosts on some cookies and two on others. Melt the regular chocolate chips and make 3 little dots on the ghosts to make the eyes and mouth. Enjoy!
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