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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.

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    JUMP TO RECIPE

    Delicious, but healthy Halloween cookies are the perfect treat to balance out all the candy and chocolate that comes along with trick or treating. Kids (and adults) will never guess this tasty cookie is made with chickpeas!

    Green Halloween cookies on cooling rack with candy eyes.

    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 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 boy oh boy, were they a hit!

    Each birthday since then, and each Halloween party, I make 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.

    This wholesome treat is soft and chewy in texture, naturally sweetened, nutty, and delicious.

    Jump to:
    • How are they healthy?
    • Ingredients
    • Instructions
    • Storage
    • Expert Tips
    • More healthy kid-friendly treats
    • 📖 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 Halloween treats boasting hidden veggies are a great way to provide some balance!

    Ingredients

    Here’s everything you’ll need to make these delicious and wholesome cookies.

    Ingredients needed to make healthy Halloween cookies scattered in prep bowls on counter.
    See recipe card for quantities below.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Chickpeas, oats, banana, and peanut butter in food processor.

    Add everything except the food dye (if using) and candy eyes to your food processor. (photo 1)

    Cookie batter inside food processor.

    Process everything until smooth. (photo 2)

    Green cookie mixture inside food processor.

    Add the food dye (if using) OR use the spinach option in the recipe card below. (photo 3)

    Green cookie dough balls on baking sheet.

    Scoop the cookie dough onto a baking sheet and use a spoon to gently press them down. (photo 4)

    TIP: Use a spoon OR damp fingers as the batter will be sticky and wet hands help prevent sticking.

    Baked green cookies on baking tray.

    Bake the cookies until the edges are slightly golden, approx. 16-18 mins. (photo 5)

    Monster cookies on cookie sheet with candy eyes.

    Optional: Press the candy eyes into the cookies while they’re still warm. (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 (and spinach)! 😉

    Halloween cookies with candy eyes on cooling rack with cob webs around them.

    Storage

    These cookies can be made ahead, and leftovers will keep well 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 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 most food colouring is not. To keep these vegan, choose vegan food colouring, OR use the spinach option.

    More healthy kid-friendly treats

    • 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
    • Hand holding up chocolate frosted chocolate cupcake.
      Healthy Vegan Chocolate Cupcakes
    • 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 10 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes minutes
    Cook Time: 16 minutes minutes
    Total Time: 26 minutes minutes
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 26 Cookies
    Calories: 63kcal
    Author: Rosa

    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

    • 3 large handfuls baby spinach or green food dye ***see notes
    • ¼ cup extra rolled oats ONLY IF USING THE SPINACH
    • candy eyes
    US Customary – Metric
    Prevent your screen from going dark

    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.
    • OPTIONAL: Add the spinach AND additional ¼ cup rolled oats and process until smooth. (The spinach adds more moisture, so the extra oats are needed.)
      OR
      Add 25-30 drops of green food dye, 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 use slightly wet hands or the back of a spoon to 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

    For green cookies:
    • The cookie batter is very beige in colour so you’ll need a fair bit of food colouring OR spinach to get them green. CHOOSE ONE OPTION. For food dye-free, stick to the spinach option.
    • For the spinach option, (my preferred choice) you need the extra ¼ of oats to balance the additional moisture from the spinach. (YOU WON’T TASTE THE SPINACH.)
    Additional Tips:
    • 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 them 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 the spinach option.

    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.
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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 many gluten-free and oil-free options. Occasional cheat days included. 😉

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