GingerDead Men for Halloween | Recipe Renovator
Looking for the perfect Halloween cookies? These thin and crispy sugar cookies celebrate Halloween in ghoulish style.

I think they look better unglazed, but they taste delicious either way. It’s a little tricky imprinting them without the dough sticking to the cutter. I used a lot of brown rice flour when rolling these out. Because this is a recipe from last year, it’s not suitable for migraine, low-sodium, or paleo diets.

Suitable for:

vegan, gluten-free diets

Not for:

low-sodium or migraine diets

You might also like:

Maple walnut spice cookies from Cooking Light
Spooky Halloween cookies from Gluten-Free Canteen
GingerDead Men | Gluten-free & Vegan | Recipe Renovator

GingerDead Men | Gluten-free & Vegan | Recipe Renovator

GingerDead men

Thin and crispy.
5 from 1 vote
Course Lunch
Cuisine American, Mexican
Servings 3 dozen


Halloween cookies

  • 2 tbsp flax seeds (ground)
  • 1 cup Earth Balance vegan buttery sticks
  • 3/4 cup granulated sugar (organic) (150 g)
  • 1 tsp vanilla extract
  • 1 cup sweet sorghum flour (135 g)
  • 1 cup oat flour (gluten-free) (120 g)
  • 1 tsp cinnamon
  • 1 tsp ginger (dried)
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg (dried)
  • 1/4 tsp cloves (dried, ground)
  • 1/2 cup almond flour
  • 1/4 tsp sea salt kosher salt


  • 1 cup granulated sugar (organic) unbleached (200 g)
  • 1/2 tsp arrowroot powder
  • 1/2 tsp cream of tartar
  • 1 tsp rice milk will use more


Halloween cookies

  • Add water to flax seeds in a small bowl and set aside.
  • Cream butter and sugar in a large bowl until light and fluffy using a stand or hand mixer. Beat in gelled flax seeds and vanilla.
  • Whisk together the sorghum flour, oat flour, almond meal, spices, and salt in a medium bowl.
  • Add flour to large mixing bowl, stirring just until blended.
  • Chill or freeze the dough in four pieces, covered with plastic wrap. Keep dough cold while working with it, rolling out a little at a time.
  • Preheat oven to 350F/180C/gas mark 4.
  • Use a lot of brown rice flour on your surface, rolling pin, hands, and cutters to keep the dough from sticking. Use a thin palette knife or metal spatula to move the cookies once cut. If using patterned cutters, dust the top of each cookie with more flour before pressing in the pattern.
  • Bake on cold light-colored ungreased baking sheets, 2" apart, for 12-15 minutes. Let cool five minutes, then remove with a thin metal spatula to wire racks to cool completely. Glaze if desired.


  • Place the first three ingredients in your blender and blend until a fine powder.
  • Using about 1/4 C. in a separate bowl, add a few drops of rice milk at a time, stirring until it reaches a thin glaze consistency.
  • Brush over cookies with a pastry brush. Glaze can be colored with natural food coloring if desired.


Per cookie (if making 36):
  • 97 calories
  • 6 g fat
  • 0 g cholesterol
  • 61 mg sodium (45 mg if salt omitted)
  • 14 mg potassium
  • 10 g carbohydrate
  • 1 g fiber
  • 4 g sugars
  • 1 g protein
  • 11 Weight Watchers Points Plus
Store a days' worth of cookies on a plate, uncovered. Freeze additional cookies and thaw as needed. Or store the dough in the freezer and bake them fresh. I buy certified gluten-free rolled oats from Bob's Red Mill and grind them into flour as needed in my Vitamix. If you cannot eat oats, I can't promise that another substitution will work in this recipe.