Happy Halloween!

It’s that time of year where kids get excited to dress up and go trick or treating. I love seeing people get creative and decorating their homes. My mom used to spend hours carving pumpkins. She would make some pretty intricate designs like a witch on a broom and wacky faces. Growing up my neighborhood streets were PACKED. Sometimes there were even line-ups at houses…pretty crazy! We had a few haunted houses on my street where we had to walk in and grab the candy before someone jumped out to scare us. I will admit that I may or may not have screamed and even second guessed going into those houses for a candy in the first place.

 

The best part of the night was coming home and dumping my bucket of candy on the table; Hershey, Kit Kat, caramel, Swedish berries… the types of candy was endless! I remember my grandfather would ask me if he could have my Mr.Crunch bars, my mom would take my caramel and my dad used to eat my rockets (was never really a fan so I didn’t put up a fuss). The bad part of Halloween was the stomach ache after. This is why I decided to come up with a recipe that allowed kids to have the Halloween fun without all the loaded crap and sugar.

 

The original recipe is from Paola from Gnom-Gnom.com but I re-vamped it a little bit to better suit my way of eating.

I hope you enjoy these Halloween Cookies!  They’re gluten-free, artificial sweetener and can be made dairy free too!

Oreo cookie:

  • 150g almond flour
  • 50g cocoa powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon xantham gum (optional)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon espresso powder  (optional)
  • 80 g unsalted grass-fed butter at room temperature
  • 2 tablespoons maple syrup OR 50g coconut palm sugar
  • 1 egg

 

Cream filling:

  • ¾ cup of softened unsalted grass-fed butter OR coconut oil
  • 1 1/2 teaspoon vanilla extract
  • Pinch kosher salt 
  • 1 tbsp of maple syrup OR 50g coconut palm sugar (or less, go by taste!)
  • 1 drop of organic orange food dye

Instructions

  1.  Add almond flour, cocoa powder, xanthan gum, salt, baking soda and espresso powder into a medium bowl. Whisk until thoroughly combined and set aside.
  2.  Begin to cream butter in a large bowl with an electric mixer. Add in maple syrup and continue to beat until thoroughly mixed. 
  3.  Add in egg, mixing until just incorporated. 
  4.  With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
  5.  Wrap cookie dough with cling film (saran wrap) and refrigerate for 1 hour (or overnight).  **Highly suggest keeping it overnight or for at least 3 hours in the fridge*
  6.  Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
  7.  Roll out the dough between two pieces of parchment paper until nice and thin. Cut out the oreo shaped rounds. *I used a small drinking glass and made circles with it.
  8.  Transfer cutout cookies onto the prepared baking tray.
  9.  Bake for 8-12 minutes. Since the cookies are dark already and you can’t guide yourself by color, we suggest doing a trial with one cookie if possible. When ready, the cookies will have puffed somewhat and smell amazing (this is our best cue here). My house smelled like chocolate heaven.
  10.  Allow to cool before transferring to a cooling rack. Allow to cool completely, as they’ll continue to crunch up.
  11.  To make the vanilla cream filling, cream butter (or coconut oil) in a medium bowl with an electric mixer. Add in vanilla extract and a pinch of salt, and mix until fully incorporated. Add in your sweetener of choice to taste and mix until fully incorporated. Add in the orange dye and stir! 
  12.  Spread the cream onto a cookie and sandwich between a second one. Refrigerate until set. 

Thanks for reading! Leave a comment to let me know how it turned out.

From my stomach to yours,

Kayla Di Gaetano

Performance Coach