Delicious, yet healthy, Halloween cookies are just the right treat to balance out all the candy that comes along with trick or treating. Your little ones will never guess these scrumptious cookies are made primarily of chickpeas!
This weekend is my youngest child’s first birthday! Somehow my little baby is turning one. Not sure how this happened so quickly. Since he’s born only a few days before Halloween, I feel it’s appropriate to host a Monster Bash. So, there will be a monster cake and monster decorations of course. We will be playing pin the eye on the monster. And just for good measure there will be these delicious monster themed, healthy Halloween cookies.
UPDATE: My little one just turned 2 the other day, and I made these cookies again. Guess what? Still a hit!
Okay, so healthy cookies right?
Yes! It’s totally possible.
The main ingredient??
Yup, you read that correctly. These cookies are made from chickpeas. There is no flour or gluten, no refined sugar, no dairy, no eggs and there’s a no oil option. Just wholesome ingredients make up these wonderful treats. But that can be our little secret. Your kiddos won’t notice the difference!
I figure that with all the chocolate and candy in surplus around Halloween, these healthy cookies could provide some needed balance! Plus your kiddos will just fall in love with these fun little monsters!
I also made some tissue paper monster puffs for the party as well, so those had to make the shot of course. 🙂
I made two batches of these monster cookies so I could have different shades of green. Feel free to experiment with other colours as well. I went with these because it will go with his theme this weekend. I’ll admit, I also tried to make orange ones, and well…those didn’t turn out as great.
Although they looked orange prior to baking, they ended up looking brown once baked. So it kind of defeated the point! But hey, they still taste great, and that means extra cookies to enjoy. So it wasn’t a total loss. 🙂
More healthy kid friendly recipes
- Butternut Squash Mac & Cheese [Vegan + Oil Free]
- Allergen Friendly Sweet Potato Cookies [V+GF & Nut Free!]
- Mini Quinoa Sweet Potato Muffins
- Easy Banana Spinach Pancakes
- 1 13.5 oz can chickpeas drained & rinsed
- 2 large ripe bananas
- 2 tbsp maple syrup
- 2 tbsp unrefined coconut sugar or regular sugar
- 1/2 cup smooth peanut butter homemade or store bought (or sub soy butter for nut free)
- 2 tbsp coconut oil or unsweetened apple sauce
- 1 tsp pure vanilla extract
- 3/4 cup rolled oats, gluten free if preferred
- 1 tsp baking powder
- 48 candy eyes
- food colouring optional (see notes below)
- Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
- Add all the ingredients EXCEPT your candy eyes to your food processor and process until smooth.
- Using a tablespoon, scoop the mixture onto your prepared baking sheet and slightly shape them into round cookies using your fingers. This batter won't spread much, so you want to form the shape before baking.
- Bake for 18 minutes, then remove from the oven and gently press the candy eyes into your cookies while they are still warm and then let cool before serving.