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Gluten Free Jack O Lantern Cookies

5 from 1 vote

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The perfect Halloween cookie but make it keto, sugar free, and gluten free. Sweet chocolate sandwiched between gluten free cookies, and finished with a light dusting of cinnamon ‘sugar’. 

Gluten Free Jack O Lantern Cookies on a black plate surrounded by pumpkins and leaves
Gluten Free Jack O Lantern Cookies

These gluten free and sugar free Jack ‘O’ Lantern cookies are the best treat for Halloween! I mean, look how cute they are. Perfect for any spooky party or to make at home with your family, not only is this recipe super easy to make, but they look seriously impressive! This recipe is also keto friendly so can fit into almost any diet if you are making them for a crowd. Who doesn’t love spooky season? I know I sure do!

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INGREDIENTS YOU NEED TO MAKE JACK O LANTERN COOKIES

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 2/3 cup powdered monk fruit, or powdered sweetener of choice
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cubed room temperature
  • 2 tbsp cream cheese room temperature2`
  • 2 tsp vanilla extract
Cookie Topping:
  • 3 tbsp unsalted butter melted
  • 1/4 cup monk fruit or granulated sweetener of choice
  • 1 tsp ground cinnamon
Filling:
  • 12 oz sugar free chocolate melted

close up photo of Gluten Free Jack O Lantern Cookies on a black plate
Gluten Free Jack O Lantern Cookies

Instructions To Make Gluten Free Jack O Lantern Cookies

  1. Using a stand or electric hand mixer, mix the almond flour, coconut flour, monk fruit, and salt together until combined.
  2. Turn your mixer to medium, add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
  3. Add in your cream cheese and vanilla extract, beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
  4. Gather dough with hands and knead just until it sticks together (add 1 tablespoon of almond flour at a time as needed if dough seems too wet). Shape into a disc and wrap in plastic. Chill in the refrigerator for at least 35 minutes.
  5. Line two large baking sheets with parchment paper. Set aside.
  6. Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the cookie dough sheet in the freezer for 10 minutes.
  7. Remove the cookie dough sheet from the freezer and remove the top parchment paper. Cut into shapes jack ‘o’ lantern shapes or your shape of choice. Your bottom cookie should be a solid piece and you can cut out shapes into your top cookie, like eyes and a mouth. Place cut cookies on lined baking sheets, about 1 inch apart then place in the freezer again for 10 minutes (to prevent spreading). Repeat with any scraps.
  8. Preheat your oven to 325 degrees F.
  9. Bake your cookies, one sheet at a time, on the middle rack for 13-17 minutes or until edges are light golden brown.
  10. Allow cookies to cool on your baking sheet for 15 minutes then transfer to a cooling rack until cool. (cookies will continue to harden)
  11. Once cooled, brush melted butter onto the tops of your cookies and sprinkle with cinnamon ‘sugar’ mix.
  12. Melt your chocolate chips in a microwave safe bowl in 30 second increments, spread a layer of chocolate onto the bottom cookie and place the top cookie over chocolate. Enjoy!
Gluten Free Jack O Lantern Cookies in a line
Gluten Free Jack O Lantern Cookies

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Gluten Free Jack O Lantern Cookies

Samantha
The perfect Halloween cookie but make it keto, sugar free, and gluten free. Sweet chocolate sandwiched between gluten free cookies, and finished with a light dusting of cinnamon 'sugar'. 
5 from 1 vote
Prep Time 10 mins
Cook Time 13 mins
Total Time 58 mins
Course Dessert, Snack
Cuisine American
Servings 15 sandwich cookies
Calories 222 kcal

Ingredients
  

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 2/3 cup powdered monk fruit, or powdered sweetener of choice
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cubed room temperature
  • 2 tbsp cream cheese room temperature2`
  • 2 tsp vanilla extract

Cookie Topping:

  • 3 tbsp unsalted butter melted
  • 1/4 cup monk fruit or granulated sweetener of choice
  • 1 tsp ground cinnamon

Filling:

  • 6 oz sugar free chocolate melted

Instructions
 

  • Using a stand or electric hand mixer, mix the almond flour, coconut flour, monk fruit, and salt together until combined.
  • Turn your mixer to medium, add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
  • Add in your cream cheese and vanilla extract, beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
  • Gather dough with hands and knead just until it sticks together (add 1 tablespoon of almond flour at a time as needed if dough seems too wet). Shape into a disc and wrap in plastic. Chill in the refrigerator for at least 35 minutes.
  • Line two large baking sheets with parchment paper. Set aside.
  • Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the cookie dough sheet in the freezer for 10 minutes.
  • Remove the cookie dough sheet from the freezer and remove the top parchment paper. Cut into shapes jack ‘o’ lantern shapes or your shape of choice. Your bottom cookie should be a solid piece and you can cut out shapes into your top cookie, like eyes and a mouth. Place cut cookies on lined baking sheets, about 1 inch apart then place in the freezer again for 10 minutes (to prevent spreading). Repeat with any scraps.
  • Preheat your oven to 325 degrees F.
  • Bake your cookies, one sheet at a time, on the middle rack for 13-17 minutes or until edges are light golden brown.
  • Allow cookies to cool on your baking sheet for 15 minutes then transfer to a cooling rack until cool. (cookies will continue to harden)
  • Once cooled, brush melted butter onto the tops of your cookies and sprinkle with cinnamon ‘sugar’ mix.
  • Melt your chocolate chips in a microwave safe bowl in 30 second increments, spread a layer of chocolate onto the bottom cookie and place the top cookie over chocolate. Enjoy!

Notes

*NET carbs: 4.5g

Nutrition

Serving: 1sandwich cookieCalories: 222kcalCarbohydrates: 8gProtein: 6.1gFat: 20gFiber: 3.5gSugar: 1.1g
Keyword almond flour, easy, gluten free, halloween cookies, halloween party food, jack o lantern cookies, keto, pumpkin shaped cookies, sandwich cookies, sugar free
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Gluten Free Jack O Lantern Cookies

Should my sugar cookies be soft or crunchy?

Your sugar cookies should be a softer texture.

Can I freeze my jack o lantern cookies?

Yes! You can make these ahead and freeze in an airtight container for up to 6 months.

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By on October 23rd, 2022

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