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    Home » Recipes » Desserts

    Secretly Healthy Halloween Cookies [Your kids won’t know!]

    Published: Sep 16, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    248 shares
    JUMP TO RECIPE

    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!

    Green cookies with candy eyes on cooling rack with cobwebs around it.

    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.

    Jump to:
    • How are they healthy?
    • How to make them
    • Storage
    • Expert Tips
    • More healthy kid friendly recipes
    • 📖 Recipe
    Green cookies with candy eyes on cooling rack.

    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.)

    Ingredients needed to make healthy Halloween cookies scattered in prep bowls on counter.

    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)

    Food processor with cookie ingredients before and after processing.

    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.

    Raw cookie dough being scooped onto baking sheet and shaped with hands.

    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)

    Green cookies on baking sheet, before and after baking.

    Just look how cute and fun these are! Guaranteed to be a hit.

    Plus parents everywhere can rejoice that their children are eating chickpeas.

    Green cookies on cooling rack with pumpkin and bowl of candy eyes beside them.

    Storage

    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.

    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 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

    • Stack of green pancakes on plate with berries on top.
      Blender Spinach Banana Pancakes
    • tower of muffins on brown plate with the top one cut in half
      Healthy Banana Pumpkin Muffins
    • Bowl with handles filled with vegan mac and cheese.
      Vegan Butternut Squash Mac & Cheese [Oil Free]
    • stack of cookies with one cookie leaning on the stack.
      Allergen Friendly Vegan Sweet Potato Cookies

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Green cookies with candy eyes on cooling rack with cobwebs around it.

    Healthy Halloween Cookies [No One Will Know!]

    Healthy Halloween cookies are the prefect treat to please kiddos and adults, alike!
    5 from 9 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Cook Time: 16 minutes
    Total Time: 26 minutes
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 26 Cookies
    Calories: 63kcal

    Equipment

    Food Processor

    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
    • ¾ cup rolled oats gluten free if preferred
    • 1 teaspoon baking powder

    Optional

    • green food colouring
    • candy eyes
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    The cookie batter is beige in colour so you’ll need a fair bit of food colouring to get them green.
    Use VERY ripe bananas that are spotted brown, since there’s not much added sweetness.
    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.

    Nutrition

    Serving: 1g | Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Sodium: 66mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    248 shares

    Reader Interactions

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    1. Gabby

      October 24, 2021 at 3:49 pm

      5 stars
      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.

      Reply
      • Rosa

        October 25, 2021 at 8:50 am

        Oh yay! Thank you so much for sharing Gabby. I’m thrilled you all enjoyed the cookies. 🙂

        Reply
    2. Sam

      October 17, 2021 at 2:37 pm

      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?

      Reply
      • Rosa

        October 18, 2021 at 10:46 am

        Hi Sam, the batter is a bit soft, so I don’t think it would hold well in a cookie cutter.

        Reply
    3. Megan

      October 30, 2019 at 9:58 pm

      5 stars
      I used spinach to color them green and it turned out amazing!

      Reply
      • rosa

        October 30, 2019 at 10:10 pm

        That’s great Megan! So glad to hear. Thanks so much for reporting back. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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    248 shares