For a truly special treat this Halloween, give these Healthy Halloween Cookies a try. Your kids will never know they’re packed with oats and dates!
Halloween also happens to be Miss G.’s birthday. The little darling is getting so excited for her big day she wakes up every morning (this morning we enjoyed a 5am wake up call) screaming ‘it’s my birthday!!!!’ at the top of her lungs.
Yeah it turns out trying to explain the concept of a calendar to an almost 3 year old is not only frustrating but totally pointless. I’m really hoping these early morning birthday scream fests subside after the big day. In the meantime we’re up bright and early getting our Halloween bake on.
And I’m really happy we did. Deep, dark, rich and devilishly chocolatey, these Halloween inspired cookies are delicious and totally worth the early morning wake up call!
These cookies are super simple to make. It’s just a matter of popping all of the ingredients into the food processor and blitzing. After a quick roll, these deep chocolate brown hued little rounds of deliciousness are ready for the oven. Once baked and cooled, we decided to ‘guild the lily’ just a little more (it is Halloween after all) and drizzle each cookie with a little melted dark chocolate and top with a spray of gorgeously fragrant bright orange zest.
These cookies are a healthy Halloween treat. I’m happy to say they are free of refined sugar and are instead sweetened thanks to the clever combination of rapadura sugar, maple syrup and a few medjool dates. The other magic ingredient in this dough has to be the natural peanut butter. It’s really important to buy a good quality natural peanut butter, one that has little added salt and sugar as this keeps the cookies a little more virtuous and appropriate for little ones. That said, these cookies should most definitely be enjoyed in moderation as a sometimes treat and might I suggest a better alternative to the usual trick-or-treat sweets.
Happy Halloween!
To create these Healthy Halloween Cookies, follow these simple steps…
Preheat your oven to 170 degrees celsius (335F) and line an oven tray with baking paper.
Place the sugar, peanut butter, egg, vanilla bean paste, cacoa, dates and maple syrup into the large bowl of a food processor. Blitz until smooth.
Add the oats and baking powder and pulse until combined.
Take heaped tablespoon amounts of the dough and shape into balls. Place onto prepare tray, slightly flatten each cookie and pop the entire tray into the fridge to chill for 5 minutes or so. Bake for 15 minutes or until set and slightly cracked.
Allow to cool for 5 minutes or so before placing the cookies onto a wire rack to cool completely.
Place the dark chocolate into a microwave proof bowl and heat on high heat, in 15 second intervals (stirring in between) until the chocolate is melted. Drizzle the chocolate over the cookies and top with fresh orange zest.
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Banana Peanut Butter Choc Oat Cookies
Blueberry Cookies with Dark Choc Drizzle
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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healthy halloween cookies
- Total Time: 25 minutes
- Yield: 15 (depending on scoop size) 1x
Description
For a truly special treat this Halloween, give these Healthy Halloween Cookies a try. Your kids will never know they’re packed with oats and dates!
Ingredients
- 1/4 cup (50 grams) rapadura sugar (or brown sugar)
- 1 cup (250 grams) natural peanut butter
- 1 egg
- 2 teaspoons vanilla bean paste (or extract)
- 1/2 cup (60 grams) cacao powder
- 3/4 cup (130 grams) medjool dates, pitted
- 1/2 cup (125 ml) pure maple syrup
- 1 cup (90 grams) rolled oats
- 1/2 teaspoon baking powder
- 1/3 cup (50 grams) dark chocolate
- zest of 2 oranges
Instructions
- Preheat oven to 170 degrees celsius (335 F) and line an oven tray with baking paper. Set aside.
- Place the sugar, peanut butter, egg, vanilla bean paste, cacoa, dates and maple syrup into the large bowl of a food processor and blitz until smooth.
- Add oats and baking powder and pulse to combine.
- Take heaped tablespoon amounts of the dough and shape into balls.
- Place onto prepared tray and slightly flatten. Place the tray into the fridge to chill for 5 minutes.
- Bake for 15 minutes or until slightly golden and cracked. Allow to cool for 5 minutes or so before placing on a wire rack to cool completely.
- Place the dark chocolate into a microwave proof bowl and heat on high heat, in 15 second intervals (stirring in between) until the chocolate is melted.
- Drizzle the chocolate over the cookies and top with fresh orange zest. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
What could you use instead of rapadura sugar? or where can you buy this?
What could you use as an alternative to rapadura sugar? and where can you buy this?
brown sugar will work beautifully too xxx