Maybe it’s because we have a baby on the way, or maybe it’s because this year I don’t have a book to finish. Either way, it makes me smile.
If you don’t have time to make these spooky cookies this year, bookmark them for next year. They’ve got a great chocolatey bite that melts in your mouth. And, they’re packed with cocoa powder which is full of good-for-you antioxidents.
Instead of using candy eyes, I made a frosting using powdered erytheritol. It’s not an ingredient I bake with or use regularly but wanted something that would dry to the touch like a powdered sugar frosting. I love the spooky (ok – super cute) orange eyes, which were colored with India Tree Natural Food Coloring.
Other Gluten-Free Halloween Recipes:
Serves: 2 - 4 dozen cookies, depending on cookie cutter size
- ½ cup unsalted butter, at room temperature
- ½ cup non-hydrogenated vegetable shortening
- ⅔ cup powdered palm sugar (see note below)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups Amy's Basic Flour Blend
- ¾ cup cooca powder
- ¾ teaspoon xanthan gum
- ¼ teaspoon kosher salt
- Preheat the oven to 350F. Line two baking sheets with silicone baking mats or parchment paper.
- Beat the butter and the shortening in the bowl of a stand mixer fitted with the paddle attachment on medium high speed until light and fluffy. Scrape down the bowl as needed.
- Add the powdered palm sugar and continue to beat until fluffy.
- Beat in the egg, egg yolk, and vanilla extract.
- Sift together the flour, cocoa powder, xanthan gum, and kosher salt.
- Add the flour mixture to the mixer bowl and mix in on the lowest speed until thoroughly combined. Scrape the bowl as needed.
- Transfer dough to a sheet of waxed paper and wrap completely. Refrigerate for 30 minutes or until chilled.
- Roll out half of the dough between two sheets of parchment paper dusted with cocoa powder or on a silicone pastry mat with a sheet of waxed paper on top.
- Cut out desired shape with a cookie cutter dipped in cocoa powder.
- Carefully coax the cut outs away from the mat with an offset spatula or thin metal spatula. Place on prepared baking sheets. Re-roll scraps until all dough is used.
- Bake smaller cut outs for 8 minutes and larger cut outs for 12 minutes. Let cool for several minutes on baking sheet then transfer to a wire rack to cool completely.
- Put 1 cup coconut palm sugar and 1 tablespoon cornstarch in a VitaMix. Mix on high until it reaches a fine powder consistency. Store in an airtight container before using. It has a tendency to clump when stored. Sift before using.
- In a small bowl, whisk togethr the water, milk, Just Whites, and vanilla extract until the egg white powder is completely dissolved.
- Put the erythritol and arrowroot powder in a VitaMix and whirl on high until it becomes a very fine powder.
- Add the powdered erythritol to the egg white mixture in 3 - 4 additions.
- Add 2 - 4 tablespoons of water as needed to achieve the desired consistency. Err on the side of making the frosting too thick as it will thin out slightly when food coloring is added.
- Take ¼ of the frosting and transfer it to a small bowl. Mix in red and yellow food coloring to achieve desired orange color.
- Put the colored frosting in a ZipLoc bag and snip off a tiny corner.
- Pipe eyes onto the cookies. Allow to dry.