These delicious, but healthy Halloween cookies are the prefect treat to balance out all the candy and chocolate that comes along with trick or treating. Your kiddos (and adults too) will never guess this scrumptious dessert 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, back in October of 2018, the weekend before my youngest sons 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 boy oh boy, were they a hit!
Each birthday since then, I made another batch of these healthy Halloween cookies, and guess what? A hit, EVERY, SINGLE, TIME!
No child or adult ever guessed these are made using chickpeas.
How are they healthy?
We’ve already established that these yummy cookies are made using a chickpea base. Chickpeas are a wholesome source of protein and dietary fiber, and somehow make an amazing base for cookies!
There’s also a hefty amount of ripe banana in these cookies and even some unsweetened applesauce to sweeten these treats and provide a nutrient boost.
Plus, there’s no flour or gluten, making these dietary friendly for gluten free eaters.
AND there’s no refined sugar (except the candy eyes) as these are sweetened using banana and just a touch of maple syrup.
I promise, your kids won’t know!
Plus, with all the chocolate and candy in surplus around Halloween, these healthy cookies are a great way to provide some balance!
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. (Full quantities in recipe card below.)
Add everything except the food colouring and candy eyes to your food processor. (photo 1)
Process until smooth. Then add the food colouring if using, and pulse to combine. (photos 2-3)
Scoop the cookies onto a baking sheet and then use your hands to gently press and shape them into rounds. (photos 4-6)
TIP: Use damp hands as the batter will be sticky.
Bake for 16-18 minutes, and then remove from the oven. (photo 7)
Optional: Immediately press the candy eyes into your cookies while they’re still warm, and then let them cool. (photo 8)
Just look how cute and fun these are! Guaranteed to be a hit.
Plus parents everywhere can rejoice that their children are eating chickpeas.
These cookies can be made ahead, and leftovers keep for 2-3 days at room temperature.
However, if using the candy eyes, they may melt a bit if stored in a sealed container in warmer temperatures.
Instead of tightly sealing, place them on a tray and loosely cover them in plastic wrap.
To freeze, make sure they’re cooled first, and then freeze air tight for up to 3 months.
- 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 from the oven, while they are still warm.
- These cookies are naturally vegan, but most food colouring is not. If you need these to be vegan, make sure to choose vegan food colouring, OR use a handful of spinach instead.
More healthy kid friendly recipes
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- 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
- ¾ cup rolled oats gluten free if preferred
- 1 teaspoon baking powder
- green food colouring
- candy eyes
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Add all the ingredients EXCEPT the optional candy eyes and food colouring to your food processor and process until smooth. Then add 25-30 drops of green food colouring, if using, and pulse a few times to mix through.
- Use a small cookie scoop to scoop the batter onto your baking sheets. You'll get about 26 cookies. Then using slightly wet hands, press the cookies down and shape them into rounds. The batter won't spread much, so shape them before baking.
- Bake for 16-18 minutes, then remove from the oven and gently press the candy eyes (if using) into your cookies while they are still warm. Then let them cool.
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.
Oh yay! Thank you so much for sharing Gabby. I’m thrilled you all enjoyed the cookies. 🙂
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?
Hi Sam, the batter is a bit soft, so I don’t think it would hold well in a cookie cutter.
I used spinach to color them green and it turned out amazing!
That’s great Megan! So glad to hear. Thanks so much for reporting back. 🙂