GingerDead men for Halloween

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

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Print Recipe

Thin and crispy.

Servings

3 dozen

Servings 3 dozen

GingerDead men Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Thin and crispy. Servings 3 dozen Servings 3 dozen

Ingredients

Halloween cookies

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

Glaze

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

Servings: dozen

Units:MetricUS Imperial

Instructions

Halloween cookies

1. Add water to flax seeds in a small bowl and set aside.
2. 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.
3. Whisk together the sorghum flour, oat flour, almond meal, spices, and salt in a medium bowl.
4. Add flour to large mixing bowl, stirring just until blended.
5. 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.
6. Preheat oven to 350F/180C/gas mark 4.
7. 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.
8. 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.

Glaze

1. Place the first three ingredients in your blender and blend until a fine powder.
2. 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.
3. Brush over cookies with a pastry brush. Glaze can be colored with natural food coloring if desired.

Recipe Notes

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.

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