Paleo Halloween Cookies are a great way to keep things both fun and healthy – which is what we like to do in our home. Enter these Paleo Mummy Cookies! This easy recipe is also gluten free, dairy free, and refined sugar free – but you’d never know it!
These chocolate cookies are frosted with a delicious maple meringue frosting and topped with two (or more!) candy eyes. The candy eyes aren’t paleo, so feel free just to pick them off if you don’t want to eat them. 🙂
In need of party food ideas? Whip up a batch of these paleo Halloween cookies! Serve them alongside some witch finger cookies and some apple monster mouths and you’ll be set for a healthy Halloween party.
Paleo Halloween Cookies – Ingredients
For the Cookies:
- Almond flour
- Unsweetened cocoa powder
- Coconut sugar
- Sea salt
- Baking soda
- Baking powder
- Oil
- Egg
- Vanilla extract
- Pure maple syrup
For the Maple Meringue Frosting:
- Pure maple syrup
- Sea salt
- Cream of tartar
- Egg white
- Vanilla extract
Paleo Halloween Cookies – How To Make
First, preheat the oven to 350℉ and line a cookie sheet with parchment paper. I love using this unbleached parchment paper to avoid getting bleach and other chemicals in my my food. It works great!
Next, make the dough by first combining all the dry ingredients into a medium sized mixing bowl. This will include the almond flour, cocoa powder, coconut sugar, sea salt, and baking soda. Whisk until well encorportated.
Then, add in the oil, egg, vanilla, and maple syrup. Mix until a dough is formed.
Next, scoop the cookie dough onto the baking sheet and bake for 11-13 minutes.
While the cookies are baking, mix up the maple meringue frosting.
Please don’t be intimidated by this! As long as you follow the directions exactly, it’ll turn out. However, you will need a hand mixer for this recipe.
Paleo Halloween Cookies – How To Make The Maple Meringue
First, grab a medium sized pot and fill it with three inches of water. We will use this to make a double boiler. While the water is coming to a boil, add the maple syrup, egg white, cream of tartar, and salt into a medium sized mixing bowl with high sides.
Once the water has come to a boil, place the mixing bowl on top, and reduce the heat to a gentle simmer. If the heat is too high, it will cook the egg white too fast and the texture of the meringue will be off.
Next, use the hand mixture and beat the ingredients for exactly 7 minutes, while over the double boiler.
When the 7 minutes is up, carefully remove the bowl from the heat and continue to mix for 3 more minutes while it cools down.
Add in the vanilla and give it one last mix.
Finally! You made maple meringue! Be sure to let the cookies fully cool down before piping your mummy face.
How To Pipe Mummy Faces For Paleo Halloween Cookies
To pipe mummy faces, you’ll need a flat tip and piping bag. You can get this at the dollar store, your local grocery store, or on Amazon.
Fill the piping bag with the maple meringue, and start to layer strips of frosting over the chocolate cookies. I like to leave a spot for the eyes and put those on last, by putting a little meringue on the back for some glue.
I got candy eyes at my local grocery store but you can also buy them online. Walmart has a pretty good price, as well.
Alternately, you can place the eyes on first and pipe around them if you want. No need to aim for perfection! Have fun with it!
I hope you enjoy these paleo Halloween treats!
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If you try these paleo Halloween cookies, please leave a review and star rating – thank you!
More paleo cookie recipes:
Almond Flour Snickerdoodles
Almond Flour Shortbread Cookies
Paleo Chocolate Chip Cookies
Paleo Halloween Cookies
Ingredients
For The Cookies
- 1 1/3 cup almond flour
- 6 tablespoons unsweetened cocao powder or cocoa powder
- 1/3 cup + 1 tablespoon coconut sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon aluminum free baking powder
- 1/4 cup pure maple syrup
- 1 tablespoon avocado oil or oil of choice
- 1 large egg
- 1 teaspoon vanilla extract
For The Maple Meringue Frosting
- 1/2 cup pure maple syrup
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 1 egg white
- 3/4 teaspoon vanilla extract
Instructions
For The Cookies
- Preheat the oven to 350℉ and line a cookie sheet with parchment paper.
- In a medium sized mixing bowl, combine the almond flour, cocao powder, coconut sugar, sea salt, baking powder, and baking soda and whisk to combine.
- Add in the oil, egg, vanilla extract, and pure maple syrup.
- Mix with a wooden spoon until a dough is formed.
- Scoop the dough onto the baking sheet with a 1.5 tablespoon cookie scoop. These cookies spread a bit so to be safe, I would bake 6 cookies at a time.
- Bake for 11-13 minutes until the edges feel solid to the touch.
- While the cookies are baking, make the meringue frosting. See notes for alternatives.
- Let the cookies cool on the pan. They will continue to set up as they cool.
- Pipe the maple meringue onto the cooled cookies and top with candy eyes.
For The Maple Meringue
- Fill a medium sized pot with 3 inches of water, and bring it to a boil.
- Combine the maple syrup, egg white, cream of tartar, and sea salt in a mixing bowl with high sides. (This is important) The mixing bowl will be placed on top of the pot with boiling water. You do not want your mixing bowl touching the water. We are just aiming to cook the egg white with a gentle steam.
- Once the water in the pot is boiling, place the mixing bowl on top, and bring the heat down to a simmer. If you leave the water boiling, it will cook the egg white too fast, and the consistency will be off.
- Use a hand mixer to mix the frosting for exactly 7 minutes over the double boiler.
- Then remove the mixing bowl from the heat, and use the hand mixer to mix for 3 more minutes while the meringue cools.
- Add in the vanilla extract and beat until combined.
- Make sure the meringue is at room temperature before adding it to the piping bag.
- Add a small dot of the meringue onto the back of the candy eyes. Place them on the cookies.
- Fill a piping back with the cooled meringue, and using a flat tip, pipe long strips from one end of the cookie to the other, going in different directions to create a mummy pattern.
- I recommend eating these within a few hours. Take note that the meringue will stiffen up over the course of a few hours and become marshmallow like in texture.
- Store in a container that is not air tight for up to 3 days.
Notes
Nutrition
Hungry for more? Check out some of my favorite recipes!
GF Apple Cake With Caramel Frosting
Peanut Butter Snack Balls
Pumpkin Spice Energy Balls
Instant Pot Baked Potatoes
Almond Butter Cups
Balsamic Chicken Drumsticks
Fudgy Paleo Brownies
Paleo Chocolate Chip Cookies With Pecans
Strawberry Banana Valentine’s Smoothie
Low Carb Keto Chicken Salad – great for meal plans
Instant Pot Boiled Eggs (perfect for deviled eggs)
Slow Cooker Elderberry Syrup
Healthy Lemon Popsicles
Vegan Peanut Butter Banana Nice Cream
Double Chocolate Walnut Cookies
