The Best Gluten-Free Halloween Sugar Cookies

Halloween has always been my absolute favorite holiday — the cozy weather, the creative costumes, the festive treats… I’m here for all of it!

And while I might skip the spooky additives and artificial dyes, I’ll never skip a good Halloween bake! These gluten-free Halloween sugar cookies are soft, buttery, and perfectly sweet — and the best part? No one will ever guess they’re gluten-free.

Pro tip: double the batch — because these cookies tend to vanish faster than candy on Halloween night.

Ingredients:

For the Sugar Cookie Dough:

• 3 cups fine blanched almond flour (I use Terrasoul)
• ½ cup coconut flour (plus more for rolling)
• ½ cup butter, melted
• ½ cup organic coconut sugar
• 2 tablespoons honey
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract
• ¼ teaspoon baking soda
• ¼ teaspoon salt

For the Vanilla Buttercream:

• 1½ cups butter, melted
• 3 cups powdered sugar
• 3 teaspoons vanilla extract
• 1 teaspoon almond extract

For Decorating:

• Watkins and Go Supernatural Sprinkles (free of artificial dyes)
• Go Supernatural & Chefmaster Food Coloring – for clean, vibrant Halloween shades!
  • Make 3 bowls: white (ghosts & mummies), orange (pumpkins), and green
• Halloween-themed cookie cutters: pumpkins, bats, ghosts, cats, and webs

Directions

1. Make the Cookie Dough

In a small bowl, mix your melted butter and honey.

In your stand mixer, combine honey-butter, coconut sugar, eggs, vanilla, and almond extract. Mix until smooth.

Add almond flour, coconut flour, baking soda, and salt. Mix until a soft dough forms.

Roll into two balls, place each in a separate bowl, and refrigerate for at least 2 hours (or up to 5 hours if you’re out running spooky errands).

2. Prepare the Buttercream

While the dough chills, whip up your buttercream. Combine melted butter, powdered sugar, vanilla, and almond extract in your stand mixer. Start slow, then beat on high for 2 minutes until fluffy.

Divide frosting into 3 bowls — white, orange, and black/purple — and refrigerate for an hour.

3. Bake the Cookies

Preheat oven to 350°F and line two baking sheets with parchment paper.

Dust two pieces of parchment paper with coconut flour. Roll out your dough between them until it’s about ¼ inch thick.

Cut out your spooky shapes, then carefully transfer them to your baking sheet.

Bake for 8–10 minutes, until edges are just golden. Cool on the sheet for a few minutes, then move to a wire rack.

Repeat until all the dough is used (this makes about 35 cookies).

4. Decorate & Enjoy!

Once your cookies are fully cooled, spread or pipe your colorful buttercream and top with dye-free sprinkles.

I love using natural orange for pumpkins, white for ghosts, and purple or black for bats — all with Go Supernatural’s & Chefmaster food coloring to keep things festive and toxin-free.

5. Store or Freeze

Store in the fridge for up to 5 days, or freeze for up to 3 months. (If freezing, let decorations harden first and separate layers with parchment paper.)

Caitlin’s Clean Treat Tip:

Skip the spooky ingredients! Go Supernatural and Watkins make incredible food colorings and sprinkles that are free from artificial dyes and additives — perfect for little monsters (and big ones too).

Halloween has always held a special place in my heart — it’s the one holiday that invites play, creativity, and a little bit of magic. And these gluten-free sugar cookies fit right in.

They’re cozy, nostalgic, and free of the scary stuff hiding in conventional treats. So grab your cutters, cue your favorite spooky playlist, and let the Halloween baking begin!