Halloween Treats

October 29, 2019

Maple Oatmeal Mummy Cookies 


1 1/2 cups Irish style oats 

1 1/2 cups oat flour 

2/3 cup maple syrup 

1 egg

6 tbsp coconut oil (or butter)

1 tsp baking soda

1 tsp cinnamon 


1/3 cup coconut butter, melted 
+ candy eyeballs



1. Whisk together egg, maple syrup and coconut oil. In a separate bowl, combine oats, oat flour, baking soda and cinnamon 

2. Slowly add wet ingredients to dry and mix well. 

3. Refrigerate covered for one hour. 

4. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

5. Roll dough into 20 balls (~2 tbsp each) and press down with palm to flatten slightly

6. Bake for 10-12 minutes. Let cool, top with coconut butter drizzle and candy eyes and refrigerate until frosting hardens (or freeze for 5 minutes) 


Frankenstein Brownies (using my tahini brownie recipe)


2 tbsp coconut flour

3/4 cup tahini

2 eggs

1 cup coconut sugar

2 tsp vanilla extract

1/2 tsp salt

4 tbsp ghee (butter or coconut oil work as well)

½ cup dark chocolate chips + more to sprinkle on top, if desired 

3 tbsp cacao powder


Frosting (mix together):

1/3 cup coconut butter, melted

2 tsp matcha powder 

* note: the frosting does not taste like matcha (it does taste like coconut butter though); could substitute any green frosting for this recipe!

+ candy eyeballs and mini chocolate chips 




1. Preheat oven to 350 degrees. Line a  8 x 8 glass pan with parchment paper

2. In a large mixing bowl - whisk together eggs, sugar, salt, and vanilla. Once combined, mix in tahini and flour

3. In a sauce pan, melt butter over medium heat (this won’t take long!) Once melted, take off heat, add in chocolate and cacao and mix until smooth

4. Add chocolate mixture to the tahini/flour mixture and mix thoroughly

5. Pour combined mixture into the glass pan

6. Bake for 28-32 minutes. Let cool for 30 minutes, top with frosting and refrigerate until hardens. 

7. Cut into 12-15 squares, top with candy eyeballs (2) and mini chocolate chips (3 in a row) & enjoy! 


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