Double Chocolate Ghost Cookies (Vegan Gluten-Free)
These Double Chocolate Ghost Cookies are rich, fudgy and chocolatey, with a chocolate oat flour cookie base topped with a dairy-free white chocolate ghost. These cookies the best to bake for spooky season and are vegan and GF.
I just love making spooky creations and these ghost cookies have been in my head for a while now, waiting for the right time and here they are. They have a rich and chocolatey oat flour and cacao powder base topped with white chocolate ghosts which are really effective and so fun to make. Inside is a gooey vegan marshmallow which is the perfect sweetness with the rich dark chocolatey cookie. These are so fun to make with little ones for Halloween (and beyond). Read on for more info about these cookies and why you should make them.
Why will I love them?
These cookies are so fun:
- Rich and chocolatey
- Sticky sweet
- Made with mainly wholesome ingredients
- With an oat flour and cacao cookie base
- Topped with a spooky white chocolate marshmallow ghost
- Perfect for Halloween
- Also can be made without the ghosts for a year-long treat
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free and nut-free
- Great to make with little ones
- Can be made ahead of time
- Ideal for parties and gatherings
If you already love the sound of these cookies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the cookies:
- Smooth runny peanut butter: this adds lots of fat and healthy goodness and you can use almond or cashew butter, too. Or try sunflower seed butter or tahini for a nut-free option.
- Maple syrup: for the sticky sweetness. You can also use agave syrup
- Coconut sugar: for sweetness. You can also use light brown, golden or regular caster sugar.
- Thick dairy-free yoghurt: this adds moisture and fat to the cookies to make them soft and fudgy.
- Coconut oil: for a “buttery” texture.
- Chia seeds: these help to bind the egg-free cookies.
- Vanilla extract: for flavour.
- Oat flour: this keeps the cookies gluten-free, high-fibre and wholesome and please make sure your oats are gluten-free certified, where needed. Make your own oat flour by blending oats in a blender to a fine flour-like texture.
- Cacao powder: for the chocolatey richness. Cocoa powder will also work, as long as it’s 100% unsweetened cocoa.
- Baking powder and salt: for the rise and flavour.
- Dairy-free white chocolate chips: choose a dairy-free one (it can also be a bar, chopped up) for inside the cookies.
And to decorate them:
- Dairy-free white chocolate chips: as above.
- Dark chocolate: for the eyes and mouths.
- Coconut oil: to allow the chocolate to melt more smoothly.
- Vegan marshmallows: use the large ones here for the best ghosts on top.
Are they gluten-free and nut-free?
These are easily gluten-free, as long as your oats/oat flour are gluten-free. To make these nut-free, use sunflower seed butter instead of peanut butter and check all of your other ingredients.
How do I make them?
These are ready to go in a few steps:
- Whisk together the wet cookie ingredients: until smooth.
- Add in the dry ingredients: and stir to a sticky cookie dough.
- Add in the chocolate chips: and combine.
- Scoop into 8 cookies: and press onto a lined tray.
- Bake for 12 to 14 minutes: until crisping at the edges and cracking on top.
- Allow the cookies to cool fully: on the trays.
- Melt the dark and white chocolates separately: with the coconut oil.
- Add some white chocolate to the cookie: and add the marshmallow.
- Drizzle white chocolate over the marshmallow: and allow to drip down.
- Add on dark chocolate eyes and a mouth: using a toothpick.
- Allow to set for 10 minutes: and enjoy.
How long will they last?
Once made, keep these cookies in a sealed container for 3-4 days or in the freezer for up to 1 week.
What other recipes can I try?
For more Halloween ideas:
- Halloween Ghost Chocolate Crispy Bars
- Spooky Chocolate Fudge Crispy Bars
- Halloween Caramel Slices
- Spiderweb Chocolate Ganache Tart
- Chocolate Stuffed Pumpkin Buns
Double Chocolate Ghost Cookies (Vegan Gluten-Free)
These Double Chocolate Ghost Cookies are rich, fudgy and chocolatey, with a chocolate oat flour cookie base topped with a dairy-free white chocolate ghost. These cookies the best to bake for spooky season and are vegan and GF.
Ingredients
For the Cookies:
- 60g smooth runny peanut butter
- 60ml maple syrup
- 60g coconut sugar
- 30g (2 tbsp) thick dairy-free yoghurt
- 30g (2 tbsp) coconut oil, melted
- 1 tbsp chia seeds
- ½ tsp vanilla extract
- 125g oat flour
- 25g cacao powder
- ½ tsp baking powder
- A pinch of salt
- 60g dairy-free white chocolate
For the Ghosts:
- 120g dairy-free white chocolate
- 20g dark chocolate
- 1 ½ tsp coconut oil
- 8 large vegan marshmallows
Instructions
- Preheat the oven to 160Fan/180ºC and line 1-2 large baking trays with parchment paper.
- Into a large mixing bowl, add the peanut butter, syrup, sugar, yoghurt, coconut oil, chia seeds and vanilla and whisk until smooth.
- Pour in the oat flour and sift in the cacao powder. Add the baking powder and salt and stir to a sticky cookie dough.
- Fold in the chocolate chips and scoop into 8 cookies. Place each one on the baking trays, leaving a small gap around each one and press down lightly.
- Bake for 12-14 minutes, turning the tray around halfway through cooking time. The cookies will be slightly crinkled on top, have spread slightly and feel firm-ish to touch at the edges.
- Allow the cookies to cool for at least 30 minutes, or cool fully on the trays.
- Add the white chocolate and 1 tsp coconut oi to one bowl and the dark chocolate and ½ tsp coconut oil to a second bowl. Melt the chocolates either in the microwave or over a pan of simmering water.
- Remove the cookies from the tray and add a spoon of white chocolate to the top of the cookie.
- Press on a marshmallow and then drizzle more white chocolate over the marshmallow so it meets the chocolate at the base and spreads out in a ghost shape.
- Repeat to make all the ghosts and then use a toothpick dipped in dark chocolate to make eyes and mouths.
- Allow to set for 5 minutes and enjoy the cookies. Keep in a sealed container for 3-4 days or in the fridge for up to 1 week.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Double Chocolate Ghost Cookies so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With ghostly love x
p.s. these cookies were first made with Natures Heart and all opinions are my own. This blog post is not sponsored.
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