Delicious, but healthy Halloween cookies are the perfect treat to balance out all the candy and chocolate that comes with trick or treating. Kids (and adults) will never guess this tasty cookie is made using a base of chickpeas!
This recipe was originally published in October 2018. It has been updated for content and photos.
I first published this post on the blog in October 2018, the weekend before my youngest son’s first birthday party. Since he was born only a few days before Halloween, we went all out with a Monster Bash!
There was monster cake, monster decorations, pin the eye on the monster, and of course, these monster cookies. And they were a hit!
Each birthday since then, and each Halloween party, I make another batch of these healthy Halloween cookies, and they’re a hit, EVERY, SINGLE, TIME!
No child or adult ever guessed these are made using chickpeas.
This wholesome treat is soft and chewy in texture, naturally sweetened, nutty, and delicious.
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How are they healthy?
These yummy cookies are made using chickpeas! Chickpeas are a wholesome source of protein and dietary fiber, and make an amazing base for cookies!
There’s also a hefty amount of ripe banana in these cookies and unsweetened applesauce to sweeten these treats and provide a nutrient boost.
In fact, there’s no refined sugar (except the dark chocolate chip eyes).
The peanut butter provides a protein boost, and with no flour or gluten, these cookies are also dietary-friendly for gluten-free eaters.
AND – there’s a TON of spinach in these!
I promise, they taste so good, your kids won’t know!
Plus, with all the unhealthy chocolate, snacks and candy in surplus around Halloween, this healthy Halloween treat boasting hidden veggies provides a perfect balance!
So as far as Halloween recipes go, this one is a winner!
Ingredients
Here’s everything you’ll need to make these delicious, healthy Halloween cookies.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything except the spinach and chocolate chips to your food processor. (photo 1)
Process until mostly smooth, but a few lumps are fine. (photo 2)
Add the spinach and process again until mostly smooth. (photo 3)
Scoop the cookie dough onto a baking sheet. (photo 4)
Gently shape them, add the chocolate chip eyes if using, then bake until slightly golden. (photo 5)
Optional: If using the candy eyes, press them into the baked cookies while they’re still warm. (photo 6)
TIP: Use a spoon OR damp fingers as the batter will be sticky and wet hands help prevent sticking.
Just look how cute and fun these are! Guaranteed to be a hit.
Plus parents everywhere can rejoice that their children are eating chickpeas (and spinach)! 😉
Variations
To shake things up a bit, try one of these fun variations.
- Substitute half of the banana with pure pumpkin puree.
- Add 1-2 tablespoons of cocoa powder for chocolatey cookies.
- Sprinkle the tops of each cookie with coconut sugar for extra sweetness.
- Add 1 teaspoon of vanilla extract, cinnamon and/or pumpkin spice to the mix.
Storage
These cookies can be made ahead, and leftovers will keep for 2-3 days at room temperature.
However, if using the candy eyes, they may melt if stored in a sealed container in warmer temperatures.
Instead of tightly sealing them, place them on a tray and loosely cover them in plastic wrap or a clean dish towel.
To freeze, make sure they’re cooled first, and then freeze them airtight for up to 3 months.
Expert Tips
- Use VERY ripe bananas that are spotted brown, since there’s not much added sweetness.
- Shape and press your cookies before baking, as they don’t spread much in the oven.
- If using the candy eyes, make sure to press them into your cookies, immediately after removing them from the oven, while they are still warm.
- These cookies are naturally vegan, but some chocolate chips and/or candy eyes are not. To keep these cookies vegan, choose vegan candy or dairy-free chocolate chips for the eyes.
More healthy kid-friendly treats
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1.5 cups chickpeas cooked or canned
- 2 medium ripe bananas (weighing 230 grams with peels on)
- ¼ cup maple syrup
- ½ cup peanut butter homemade or store bought (or sub soy butter for nut free)
- 2 tablespoons unsweetened applesauce
- 1 cup rolled oats gluten free if preferred
- 3 large handfuls baby spinach
- 1 teaspoon baking powder
Optional
- chocolate chips OR candy eyes
Instructions
- Preheat the oven to 350℉/176℃ and line two baking sheets with parchment paper.
- Add everything EXCEPT the optional ingredients to your food processor and process until smooth.
- Use a small cookie scoop to scoop the batter onto your baking sheets. You'll get about 26 cookies. Then with slightly wet hands or the back of a spoon press the cookies down and shape them into circles. The batter won't spread much, so shape them before baking.
- OPTIONAL: If using chocolate chips for eyes, add those to your cookies now. If using candy eyes, add them AFTER baking.
- Bake for 16-18 minutes, then remove the cookies from the oven and gently press the candy eyes (if using) into your cookies while they are still warm. To make mouths, use a toothpick or the end of a spoon or fork to glide different mouth shapes into each of your spooky cookies. Then let them cool.
Notes
- Use VERY ripe bananas that are spotted brown, since there’s not much added sweetness.
- If using the candy eyes, press them into your cookies, immediately after removing them from the oven, while they are still warm.
- Create fun mouth shapes in your green cookies while they are still warm. Use a toothpick or the tip/end of a spoon or fork.
Christian says
Such a great recipe, thank you! Huge hit at Halloween with the 2 year old. I subbed almond butter for peanut butter and it worked great. Also, for the eyes we used white chocolate palettes as background with small dark chocolate chips in front – looks awesome!
Rosa says
Amazing and so creative. Love that idea for the eyes. Thrilled you enjoyed it and thanks for the review. 🙂
Debra says
Could I use regular spinach for this? I live in Asia and I don’t think I’ve ever seen baby spinach here.
Rosa says
That’ll work fine, enjoy!
Janice says
Do I need to drain and rinse the chickpeas?
Rosa says
Yes, enjoy!
CHRISTOPHER says
I made these and they turned out great! I froze them and they defrosted well and people loved them.
Rosa says
Yay! So glad to hear that. 🙂
Kailey says
These cookies are really good. I would say they don’t taste like cookies (at least any I’ve had), but sort of like an oatmeal bar. I added the spinach to my cookies and I was expecting them to taste the spinach or chickpeas, but I couldn’t tell they’re even there. The candy eyes didn’t stick to the cookies well and the cookies stuck to the wax paper, but are still good taste-wise.
Rosa says
Thrilled you enjoyed the cookies, Kailey. 🙂
LouAnn says
Any substitute for the bananas?
Rosa says
I haven’t tried these without the bananas, but mashed sweet potatoes might work if you’re okay with them being orange instead of green.
Carol A McCollum says
What could be used instead of maple syrup? Would it work to use softened dates pureed in extra unsweetened applesauce?
Rosa says
Date syrup will work. You can blend some dates with water to get the same consistency as maple syrup.
LouAnn says
Can you taste the banana in them??
(Have one who does not like that flavor.)
Rosa says
The banana isn’t very strong, but yes you can taste it. You could try using applesauce to replace half of the banana called for to reduce its flavour.
Gabby says
I saw this shared in a Facebook group and made them immediately!!! You’re right!! My kids loved them and had no idea there were chickpeas in here. Sneaky sneaky!!! Thank you for these brilliant cookies.
Rosa says
Oh yay! Thank you so much for sharing Gabby. I’m thrilled you all enjoyed the cookies. 🙂
Sam says
Hi, haven’t baked them yet, but I really want to.
Would it be possible in any way to use a cookie cutter for this recipe? Since I have a 5 inch voodoo doll one that I REALLY wanna use! Thoughts?
Rosa says
Hi Sam, the batter is a bit soft, so I don’t think it would hold well in a cookie cutter.
Megan says
I used spinach to color them green and it turned out amazing!
rosa says
That’s great Megan! So glad to hear. Thanks so much for reporting back. 🙂