27 Healthy Halloween Cookie Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond flour
• 1/2 cup rolled oats
• 1/3 cup coconut sugar or brown sugar
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• Pinch of salt
• Optional: 1/4 cup dark chocolate chips

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. In a bowl, whisk together almond flour, oats, pumpkin pie spice, baking soda, and salt.
3. 3. In another bowl, mix pumpkin puree, melted butter, sugar, maple syrup, egg, and vanilla until smooth.
4. 4. Combine wet and dry ingredients just until a cohesive dough forms; fold in chocolate chips if using.
5. 5. Drop rounded tablespoons of dough onto the prepared sheet, spacing about 2 inches apart.
6. 6. Bake 12–14 minutes, or until edges are lightly browned.
7. 7. Cool on a rack before serving.

2. Paleo Almond Flour Pumpkin Cookies

Paleo Almond Flour Pumpkin Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups almond flour
• 1/2 cup pumpkin puree
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• Pinch of salt
• Optional: 1/4 cup chopped walnuts or pecans
• Optional: sugar-free chocolate chips

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a bowl, combine almond flour, baking soda, pumpkin pie spice, and salt.
3. 3. In a separate bowl, whisk together pumpkin puree, eggs, coconut oil, and maple syrup.
4. 4. Stir the dry ingredients into the wet until a thick batter forms; fold in nuts or chips if using.
5. 5. Drop spoonfuls of dough onto a lined baking sheet, flatten slightly.
6. 6. Bake 12–14 minutes until edges are set and lightly golden.
7. 7. Cool before transferring to a rack.

3. No-Bake Protein Cookies

No-Bake Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup rolled oats
• 1/2 cup natural peanut butter or almond butter
• 1/4 cup honey or maple syrup
• 1 scoop protein powder (vanilla or chocolate)
• 1/4 cup mini chocolate chips
• 1 tablespoon ground flaxseed or chia seeds
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. 1. Stir oats, peanut butter, honey, protein powder, chips, flaxseed, vanilla, and salt together in a bowl until evenly mixed.
2. 2. Roll the mixture into small balls or press into a lined pan and score into bars.
3. 3. Chill in the refrigerator for at least 30 minutes to firm up before serving.

4. Healthy Pumpkin Cookies

Healthy Pumpkin Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pumpkin puree
• 1 1/2 cups rolled oats
• 1/4 cup almond butter
• 1/4 cup honey
• 1 egg
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• Pinch of salt
• Optional: raisins or dark chocolate chips

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a bowl, mix oats, baking soda, and spices.
3. 3. In another bowl, whisk pumpkin puree, almond butter, honey, and egg until smooth.
4. 4. Combine wet and dry ingredients until a thick batter forms; fold in optional add-ins.
5. 5. Drop spoonfuls onto a parchment-lined sheet and gently flatten.
6. 6. Bake 12–15 minutes until edges are golden.
7. 7. Cool on a rack before enjoying.

5. Protein Chocolate Chip Cookies

Protein Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour
• 1 scoop chocolate or vanilla protein powder
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/3 cup mini chocolate chips
• Pinch of salt
• Optional: 1/4 teaspoon baking soda

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a bowl, whisk together almond flour, protein powder, baking soda (if using), and salt.
3. 3. In another bowl, whisk melted coconut oil, maple syrup, vanilla, and egg until smooth.
4. 4. Combine the wet and dry ingredients until a dough forms; fold in chocolate chips.
5. 5. Roll dough into 12 small balls and place on a parchment-lined baking sheet; flatten slightly.
6. 6. Bake 9–11 minutes until edges are set and centers are just set.
7. 7. Let cool on a rack before serving.

6. Halloween Dark Chocolate Cookies

Halloween Dark Chocolate Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (120 g) all-purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1/2 orange
• 1/2 cup (90 g) dark chocolate chips

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. 2. Whisk together the flour, cocoa powder, baking soda, and salt in a bowl.
3. 3. In a separate bowl, beat the butter with both sugars until light and fluffy.
4. 4. Beat in the egg, vanilla, and orange zest until well combined.
5. 5. Stir the dry ingredients into the wet just until a dough forms.
6. 6. Fold in the chocolate chips.
7. 7. Chill the dough for 15 minutes for easier handling.
8. 8. Scoop dough about 1.5 tablespoons each and space about 2 inches apart on the sheet.
9. 9. Bake 9-11 minutes until the edges look set; transfer to a rack to cool.

7. Banana Protein Cookies

Banana Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium ripe bananas, mashed
• 1 cup rolled oats
• 1/2 cup peanut butter or almond butter
• 1 scoop (30 g) vanilla whey protein powder
• 2 tablespoons honey or maple syrup (optional)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup mini chocolate chips

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. 2. In a large bowl, mix the mashed bananas, peanut butter, honey (if using), and vanilla until smooth.
3. 3. Stir in the oats, protein powder, baking powder, and salt until a thick batter forms.
4. 4. Fold in the chocolate chips.
5. 5. Let the batter rest for 5 minutes to hydrate the oats.
6. 6. Scoop dough into roughly 1.5 tablespoon portions and place on the sheet; flatten slightly.
7. 7. Bake 12-14 minutes until the edges are set and centers are cooked through.
8. 8. Allow cookies to cool on a rack before serving.

8. Fluffy Keto Pumpkin Cookies with Cream Cheese Frosting

Fluffy Keto Pumpkin Cookies with Cream Cheese Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup pumpkin puree
• 2 large eggs
• 1/3 cup granulated keto sweetener (erythritol or monk fruit)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 3-4 tablespoons powdered keto sweetener
• 1/2 teaspoon vanilla extract

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. 2. In a bowl, whisk together almond flour, pumpkin spice, baking soda, and salt.
3. 3. In a separate bowl, whisk pumpkin puree, eggs, and keto sweetener until smooth.
4. 4. Combine wet and dry ingredients to form a soft dough.
5. 5. Scoop tablespoons of dough onto the sheet and gently flatten.
6. 6. Bake 12-14 minutes until centers are set; cool completely.
7. 7. For frosting: beat cream cheese and butter until smooth, then beat in powdered sweetener and vanilla until creamy.
8. 8. Once cookies are cooled, spread frosting on top or pipe as desired.
9. 9. Chill briefly to set frosting if desired and serve.

9. Coconut Flour Protein Cookies

Coconut Flour Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup coconut flour
• 1 scoop (30 g) vanilla whey protein powder
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup sugar substitute (erythritol or monk fruit)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 cup mini chocolate chips (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. 2. In a bowl, whisk together coconut flour, protein powder, baking powder, and salt.
3. 3. In another bowl, whisk eggs, melted coconut oil, sugar substitute, and vanilla until smooth.
4. 4. Stir wet ingredients into dry until a thick batter forms; fold in chocolate chips if using.
5. 5. Let batter rest about 5 minutes to hydrate the coconut flour.
6. 6. Scoop dough onto sheet in 1.5 tablespoon portions and place on sheet; lightly flatten.
7. 7. Bake 12-14 minutes until edges are firm and centers set.
8. 8. Cool on a rack before enjoying.
9. 9. Store leftovers in an airtight container.

10. Vegan Oatmeal Cookies

Vegan Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup unsweetened applesauce
• 1/3 cup peanut butter
• 1/3 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup raisins or dark chocolate chips (optional)

Instructions

1. 1. Preheat to 350°F (175°C) and line a baking sheet.
2. 2. In a bowl, mix oats, almond flour, baking powder, cinnamon, and salt.
3. 3. In a separate bowl, whisk applesauce, peanut butter, and maple syrup until smooth.
4. 4. Combine wet and dry until a thick batter forms.
5. 5. Stir in raisins or chocolate chips if using.
6. 6. Drop spoonfuls of batter onto the sheet and press down to flatten.
7. 7. Bake 12-14 minutes until edges are golden brown.
8. 8. Cool on a rack.
9. 9. Enjoy these chewy vegan cookies.

11. Oatmeal Raisin Protein Cookies

Oatmeal Raisin Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup rolled oats
• 1/2 cup whole wheat flour (or oat flour)
• 1/3 cup vanilla whey protein powder
• 1/4 cup coconut oil, melted
• 1/3 cup brown sugar or coconut sugar
• 1/4 cup raisins
• 1/4 cup chopped walnuts (optional)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup applesauce or mashed banana (for moisture)

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. 2. In a bowl, mix oats, flour, protein powder, cinnamon, baking soda, and salt.
3. 3. In another bowl, whisk coconut oil, sugar, and applesauce or banana until smooth.
4. 4. Combine wet and dry until a thick batter forms.
5. 5. Fold in raisins and walnuts if using.
6. 6. Drop dough onto the sheet and flatten slightly.
7. 7. Bake 12-15 minutes until the edges are set.
8. 8. Cool on a rack.
9. 9. Enjoy a comforting, protein-rich cookie.

12. Paleo Pumpkin Cookies

Paleo Pumpkin Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup chopped pecans (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. 2. In a bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt.
3. 3. In another bowl, whisk pumpkin puree, coconut oil, maple syrup, and egg.
4. 4. Combine wet and dry to form a cohesive dough.
5. 5. Stir in chopped pecans if using.
6. 6. Scoop dough onto sheet and flatten slightly.
7. 7. Bake 12-14 minutes until edges are lightly browned.
8. 8. Let cool on rack.
9. 9. Enjoy these fall-flavored cookies.

13. Peanut Butter Protein Cookies

Peanut Butter Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup creamy peanut butter
• 1/3 cup sugar substitute (or 1/4 cup brown sugar)
• 1 large egg
• 1 scoop vanilla protein powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup chocolate chips (optional)
• 1 teaspoon vanilla extract (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. 2. In a bowl, mix peanut butter, sugar substitute, egg, and vanilla (if using) until smooth.
3. 3. Stir in protein powder, baking soda, and salt until a cohesive dough forms.
4. 4. Fold in chocolate chips if using.
5. 5. Roll dough into about 1.5 tablespoon balls and place on sheet; press with a fork to create a crosshatch pattern.
6. 6. Bake 10-12 minutes until set.
7. 7. Remove and cool on a rack.
8. 8. Store in an airtight container for freshness.
9. 9. Enjoy.

14. Gluten-Free Pumpkin Oatmeal Cookies

Gluten-Free Pumpkin Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup pumpkin puree
• 1/4 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup dried cranberries or raisins (optional)
• 1/4 cup chopped pecans (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. 2. In a bowl, whisk oats, gluten-free flour, cinnamon, pumpkin spice, baking soda, and salt.
3. 3. In another bowl, mix pumpkin puree, applesauce, and maple syrup.
4. 4. Combine wet and dry until a thick batter forms.
5. 5. Fold in cranberries and/or nuts if using.
6. 6. Drop spoonfuls onto the sheet and press down to flatten.
7. 7. Bake 12-14 minutes until edges are golden.
8. 8. Cool on a rack.
9. 9. Enjoy these gluten-free pumpkin cookies.

15. Oatmeal Protein Cookies with Blueberries

Oatmeal Protein Cookies with Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup rolled oats
• 1/2 cup all-purpose flour or almond flour
• 1/4 cup vanilla protein powder
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk (optional)
• 1/4 cup blueberries (fresh or frozen)
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. 2. In a bowl, mix oats, flour, protein powder, cinnamon, baking powder, and salt.
3. 3. In another bowl, whisk applesauce, maple syrup, and almond milk.
4. 4. Combine wet and dry until a sticky dough forms.
5. 5. Gently fold in blueberries (and walnuts if using).
6. 6. Scoop dough into about 1.5 tablespoon portions and flatten slightly.
7. 7. Bake 12-15 minutes until edges are golden.
8. 8. Cool on rack.
9. 9. Enjoy these berry-studded cookies.

16. Healthy Pumpkin Oatmeal Cookies

Healthy Pumpkin Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/2 cups old-fashioned oats
• 3/4 cup whole wheat flour
• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/3 cup pure maple syrup
• 1 large egg
• 1/3 cup almond butter
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional)

Instructions

1. 1. Preheat oven to 350°F (177°C) and line two baking sheets with parchment.
2. 2. In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. 3. In a separate bowl, whisk pumpkin puree, applesauce, maple syrup, egg, and almond butter until smooth.
4. 4. Stir wet ingredients into dry ingredients just until combined; fold in chocolate chips if using.
5. 5. Drop spoonfuls (about 1.5 tablespoons) onto prepared sheets, spacing about 2 inches apart.
6. 6. Bake 12–14 minutes, until edges are set and centers look just cooked.
7. 7. Let cookies rest on sheets 5 minutes, then transfer to a rack to cool.

17. Ketogenic Chocolate Chip Cookies

Ketogenic Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 cup unsalted butter, melted
• 3/4 cup erythritol (or preferred sweetener)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar-free chocolate chips

Instructions

1. 1. Preheat to 350°F (175°C) and line cookie sheets.
2. 2. In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
3. 3. In another bowl, whisk butter, erythritol, eggs, and vanilla until smooth.
4. 4. Combine dry and wet ingredients; mix until uniform; fold in chocolate chips.
5. 5. Scoop dough into rounds (about 1.5 tablespoons each) on sheets.
6. 6. Bake 10–12 minutes, edges firm; allow to cool.

18. Keto Pumpkin Chocolate Chip Cookies

Keto Pumpkin Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 3/4 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1/2 cup erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup sugar-free chocolate chips

Instructions

1. 1. Preheat to 350°F (177°C) and line baking sheets.
2. 2. In a bowl, whisk dry ingredients: almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
3. 3. In another bowl, beat butter with erythritol until creamy; add pumpkin, egg, and vanilla until smooth.
4. 4. Stir dry mixture into wet until just combined; fold in chips.
5. 5. Drop dough onto sheets (about 1.5 tablespoons each); bake 12–14 minutes.
6. 6. Cool on a rack.

19. Keto Chocolate Pecan Cookies

Keto Chocolate Pecan Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup unsalted butter, melted
• 1/2 cup erythritol
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/4 cup sugar-free chocolate chips (optional)

Instructions

1. 1. Preheat to 350°F (177°C) and line two baking sheets.
2. 2. Whisk almond flour, cocoa powder, baking powder, and salt in a bowl.
3. 3. In another bowl, whisk melted butter with erythritol; beat in eggs and vanilla.
4. 4. Combine dry and wet ingredients until dough forms; fold in pecans and chips if using.
5. 5. Scoop dough into rounds (about 1.5 tablespoons) and arrange on sheets.
6. 6. Bake 9–12 minutes; cool on a rack.

20. Healthy Pumpkin Sugar Cookies

Healthy Pumpkin Sugar Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup coconut sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. 1. Preheat to 350°F (177°C) and line baking sheets.
2. 2. Whisk dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg) together.
3. 3. Cream butter with coconut sugar until light and fluffy; beat in pumpkin puree, egg, and vanilla.
4. 4. Add dry ingredients to wet and mix until just combined.
5. 5. Roll dough into balls about 1.5 tablespoons each; space 2 inches apart on sheets and flatten slightly.
6. 6. Bake 9–11 minutes until edges are golden.
7. 7. Cool on a rack.

21. Low Carb Doughnut Cookies

Low Carb Doughnut Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/3 cup erythritol
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup sugar-free chocolate chips (optional)

Instructions

1. 1. Preheat to 350°F (177°C) and line cookie sheets.
2. 2. Whisk almond flour, coconut flour, baking powder, salt, cinnamon, and nutmeg.
3. 3. Cream butter with erythritol until light; mix in eggs and vanilla.
4. 4. Combine dry ingredients with wet until a cohesive dough forms; fold in chips if using.
5. 5. Drop dough by rounded tablespoons onto sheets and flatten slightly.
6. 6. Bake 12–14 minutes until edges are firm.
7. 7. Let cool; store in an airtight container.

22. Healthy Pumpkin Whoopie Pie

Healthy Pumpkin Whoopie Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 3/4 cups almond flour
• 1/2 cup gluten-free oats (optional)
• 1 cup pumpkin puree
• 1/2 cup brown sugar substitute
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/3 cup powdered sugar substitute
• 1/2 teaspoon vanilla extract

Instructions

1. 1. Preheat to 350°F (177°C) and line baking sheets.
2. 2. In a bowl, whisk almond flour, oats (if using), baking powder, cinnamon, nutmeg, and salt.
3. 3. In another bowl, whisk together pumpkin, butter, and brown sugar substitute; add eggs one at a time and mix in vanilla.
4. 4. Combine wet and dry ingredients until a thick batter forms.
5. 5. Scoop batter onto sheets into even rounds and bake 12–14 minutes; cool completely.
6. 6. For the filling, beat cream cheese with butter, powdered sugar substitute, and vanilla until smooth.
7. 7. Once cookies are cool, spread filling on one cookie and top with another to make sandwich cookies.

23. Lazy Keto Shredded Coconut Cookies

Lazy Keto Shredded Coconut Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/3 cup melted butter
• 2 large eggs
• 1/3 cup erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar-free chocolate chips (optional)

Instructions

1. 1. Preheat to 350°F (177°C) and line baking sheets.
2. 2. In a bowl, whisk together coconut flour, almond flour, baking powder, and salt.
3. 3. In a separate bowl, whisk melted butter, eggs, erythritol, and vanilla until smooth.
4. 4. Stir wet into dry until a cohesive dough forms; fold in chocolate chips if using.
5. 5. Scoop dough by tablespoonfuls and place on sheets, shaping into rounds.
6. 6. Bake 12–14 minutes until edges are golden and centers are set.
7. 7. Cool on a rack.

24. Gingerbread Cookies

Gingerbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup molasses
• 1/2 cup brown sugar substitute
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. 1. Preheat to 350°F (177°C) and line baking sheets.
2. 2. In a bowl, whisk together flour, baking soda, salt, and spices.
3. 3. In another bowl, cream butter with brown sugar substitute until light; beat in molasses and egg.
4. 4. Gradually add dry ingredients to wet until a dough forms.
5. 5. Chill dough 30 minutes for easier rolling (optional).
6. 6. Roll out to about 1/4 inch thick, cut shapes (classic gingerbread shapes or cookies).
7. 7. Bake 8–10 minutes; cool on a rack.

25. Vegan Chocolate Macaroons

Vegan Chocolate Macaroons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups shredded coconut (unsweetened)
• 1/3 cup cocoa powder (optional for chocolate macaroons)
• 1/3–1/2 cup maple syrup or agave
• 1/4 cup coconut milk (full-fat)
• 1 teaspoon vanilla extract
• Pinch salt

Instructions

1. 1. Preheat to 325°F (165°C) and line a baking sheet.
2. 2. In a bowl, combine coconut, cocoa (if using), and salt.
3. 3. Stir in maple syrup, coconut milk, and vanilla until a thick, sticky dough forms.
4. 4. Let mixture stand 5 minutes to hydrate the coconut.
5. 5. Scoop spoonfuls or form small mounds on the sheet.
6. 6. Bake 15–20 minutes, until edges are golden and centers are set.
7. 7. Cool completely before removing from sheet.

26. Zombie Fingers

Zombie Fingers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken tenders, cut into finger-length strips
• 2 large eggs, beaten
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup sliced almonds, lightly toasted (nails)
• 2 tbsp olive oil, for brushing
• 1/4 cup ketchup
• 1 tsp hot sauce

Instructions

1. Step 1: For Zombie Fingers, preheat the oven to 425F (220C) and line a baking sheet with parchment.
2. Step 2: Cut chicken into finger-length strips and pat dry.
3. Step 3: In a shallow bowl whisk eggs; in a separate bowl combine almond flour, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
4. Step 4: Dip each strip in eggs, then coat with the crumb mixture; place on the prepared sheet and brush lightly with olive oil.
5. Step 5: Bake 12–15 minutes, flipping once, until cooked through.
6. Step 6: Top each finger with a sliced almond to resemble a nail and bake 2–3 minutes more to toast the almonds.
7. Step 7: Serve with a blood-red dipping sauce made by mixing ketchup with hot sauce.

27. Healthy Halloween Cookies

Healthy Halloween Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 ripe bananas, mashed (about 1 cup)
• 1 cup old-fashioned oats
• 1/2 cup creamy almond butter
• 1/4 cup pumpkin purée
• 2 tablespoons honey or maple syrup
• 1/4 cup dark chocolate chips (optional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions

1. Step 1: For Healthy Halloween Cookies, preheat the oven to 350F (175C) and line a baking sheet.
2. Step 2: In a large bowl, mash bananas and whisk in almond butter, pumpkin purée, honey, and vanilla.
3. Step 3: Stir in oats, cinnamon, baking soda, and salt until well combined.
4. Step 4: Fold in chocolate chips if using.
5. Step 5: Drop spoonfuls onto the prepared sheet and flatten slightly.
6. Step 6: Bake 12–15 minutes until set and lightly golden. Cool on a rack.
7. Step 7: This batch yields about 12 cookies (serves 4).

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