Halloween Superfood Cookie (Vegan, Gluten-Free, Refined-Sugar Free)

In the spirit of halloween, I introduce to you the gluten-free, vegan, refined-sugar free halloween cookie! Inspired by a recipe I found on Detoxinista’s blog - this superfood cookie is the perfect trick AND treat to your Halloween party!

Total Time: 60-80 min | Serving Size: 20-25 cookies (depends on the size)

Note: If you use light maple syrup, the orange colour will come out a bit more than the darker. But either is fine!


For the cookie batter:

  • 1 1/2 cups almond meal

  • 1/4 cup arrowroot or tapioca starch

  • 1 tablespoon melted coconut oil

  • 5 tablespoons pure maple syrup

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon baking soda

  • Pinch of sea salt

  • 1/2 teaspoon almond extract (optional)

For the orange icing:

  • 3 Tbsp coconut butter (or store-bought)

  • 2 Tbsp melted coconut oil

  • 1/2 tsp turmeric powder

  • 1 Tbsp maple syrup

For the brown icing:

  • 1.5 Tbsp coconut butter (or store-bought)

  • 1 Tbsp melted coconut oil

  • 1/2 Tbsp cacao powder (or dutch process cocoa powder)

  • 1/2 Tbsp maple syrup


Step 1: Make the cookie batter

  1. Stir together the arrowroot powder and almond meal in a medium sized bowl

  2. Add the remainder of the ingredients and stir

  3. Dough will be stick. Roll into a ball and flatten into a large thick pancake shape and than leave in freezer for 30 min

Step 2: Make the orange icing

  1. Mix all the ingredients together in a small bowl until smooth. Make sure the coconut milk is melted as to not clump

Step 3: Make the brown icing

  1. Mix all the ingredients together in a small bowl until smooth. Make sure the coconut milk is melted as to not clump

Step 4: Roll out dough and make pumpkin shapes

  1. Roll out the down until about an inch thick on parchment paper. If the dough is sticky, use more arrowroot powder on parchment paper and rolling pin

  2. Cut the pumpkin shapes. If you have a stencil you can use one. (I did not so I used a knife and traced a parchment paper stencil that I created)

Step 5: Bake the cookies

  1. Preheat oven to 350 degree fahrenheit

  2. Lay cookies on a cookie tray with parchment paper

  3. Cook between 12-14 minutes (should just be golden brown on the edges)

  4. Put cookies in the fridge for 15 minutes to cool down

Step 6: Ice the cookies

Using a icing bag or spoon (I used spoon) - ice the main part of the pumpkin using the orange icing and than ice the tip of the pumpkin using the brown icing

Step 7: Harden icing

Put the cookies in the freezer again for a minimum of 15 min. Once they are hardened you can enjoy them immediately. Or you can store them in your fridge or freezer. They will be okay in room temperature for awhile, but icing will start to melt if they warm up to much.