Paleo Halloween Cookies -

Paleo Halloween Cookies

These Paleo Halloween Cookies are a great way to keep things both fun and healthy! The adorable mummy faces are made with an easy 10 minute maple meringue. These paleo cookies are also gluten free, dairy free, and refined sugar free - but you'd never know it!

Course Dessert

Cuisine American

Keyword cookies, halloween, paleo

Diet dairy free, gluten free, paleo

Prep Time 5

Cook Time 12

Total Time 17

Servings Cookies

Calories 52kcal

Author Jill from Simply Jillicious

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

The nutrition facts are for the cookies only.

Please follow the meringue instructions exactly! If you want more of a marshmallow topping, or don't have a hand mixer, you can make my marshmallow fluff recipe instead.

If you're not strict paleo, you can pipe on some buttercream frosting instead of the meringue, or some Simple Mills frosting if you need it dairy free.

I bought my piping bag at the dollar store and my candy eyes at Smith's. Most grocery stores have candy eyes in the baking section. Or you can by them online and Walmart or Amazon.

Nutrition