And pumpkin EVERYTHING (as I mentioned in my last post).
I love getting dressed up and planning something exciting for Halloween. This year I might be Ariel from the Little Mermaid or a policewoman – it’s a very tough decision!
Also, I stumbled upon this list of 25 Halloween candies that are actually vegan in case you want to kick up your heels!
Ok, so back to these cute little ghost cookies!
They are so yummy and completely gluten-free. They are also super easy to make and totally kid-friendly. Oh yes, they are low-fat, low-carb, and contain only 4 grams of sugar per serving!! Happy Halloween, friends!!
Cost per serving: $0.20
Calories per serving: 48
Equipment you’ll need: large mixing bowl, baking sheet + parchment paper
3/4 cup cold* garbanzo flour (aka chickpea flour)
1/4 tsp salt
3/4 tsp stevia extract powder
1/4 cup Lakanto granulated sweetener** (use discount code “Annie” for 20% off!)
1/2 tsp baking soda
5 Tbsp pumpkin puree
1/2 tsp vanilla extract
1-3 tbsp water (add as needed)
16 sugar-free vegan chocolate chips*Store garbanzo flour in refrigerator for at least an hour before making this recipe – it is much easier to work with when it is cold 🙂
**Or other granulated sweetener of choice
1. Preheat oven to 350F, and line baking sheet with parchment paper.
2. Combine garbanzo flour, salt, powdered stevia extract, Lakanto, and baking soda in mixing bowl and stir until well-combined.
3. Add in remainder of ingredients until dough is thick, and mix thoroughly.
4. Roll dough into 8 balls, and place on baking sheet. If dough is too sticky to work with, place it in the freezer for 10 minutes (or the fridge for 30 minutes) before rolling.
5. Press down on the top of each ball to flatten.
6. Add two chocolate chips to each cookie to make eyes!
7. Bake for 12-14 minutes.
8. Right after removing the cookies from oven, use a fork to flatten them a little bit more.