Halloween Chocolate Junk Cookies (gluten-free)
Ingredients
- 1/2 cup coconut oil, melted (or butter)
- 1/2 cup brown sugar
- 1/4 cup white sugar (or coconut sugar)
- 1 egg
- 1 tsp vanilla
- 1 cup gluten-free flour (I use Bob's Red Mill gluten-free 1-to-1 flour)
- 1/3 cup cocoa powder (or cacao powder)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup gluten-free pretzels, chopped (or other chopped up candy)
- 1/2 cup m&m's (your favorite flavor)
- 1/2 cup caramel bits (or other chopped up candy)
- 1/2 cup Halloween sprinkles (and eyeball sprinkles)
Instructions
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In a large mixing bowl, using a mixer, beat together your coconut oil and sugars. Add your egg and vanilla, and beat together again for about a minute.
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In a medium sized mixing bowl, combine your flour, cocoa powder, baking soda and salt. Stir till well combined.
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Pour your dry ingredients into the bowl with your wet ingredients and stir together well.
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Fold your chopped up candies and your Halloween sprinkles into your cookie dough. *DO NOT put in any eyeball sprinkles yet: save them for AFTER the cookies have baked to preserve the white color of the eyeballs*
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Scoop your cookie dough into cookies and place in an airtight container in the fridge to chill, for at least 1 hour.
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Preheat your oven to 350. Line a baking pan with parchment paper, and bake your cookies for 9-11 minutes, or till the cookies are just starting to set on top.
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After your cookies come out of the oven, and are still hot, gently push your eyeball sprinkles into the tops of the cookies, wherever you'd like!
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Let them cool for about 10 minutes and then devour!
Recipe Notes
*Caramel bits oozing out the sides of your cookies? Don't worry. Using a spatula, gently push the oozing caramel back into the edge of the cookie. It will dry hard and turn out great still! *Store these cookies in an airtight container. These cookies taste best within the first few days, but will last about a week.