Keto Halloween Cookies

Wow, these actually came out looking like pumpkins!! The chocolate in the middle set up firm and they held together when I moved them off the pan. Really happy with them! 😂

Brown the butter before you cream it with the sweetener. It’s maybe two extra minutes and honestly the dough smells so good at that point I almost ate it raw, this caramel-y toasty thing I wasn’t expecting. When I bit into the finished cookie the chocolate filling tasted richer too. Only heads-up is the dough gets stickier after browning so I added about 10 extra minutes in the fridge before rolling and that fixed it.

This site has gotten me through so many keto holidays and these cookies are exactly why.

Real butter flavor, real crunch. Keto cookies rarely do both.

Held their shapes well and the filling was easy. Kids ate them before I could get a photo.

I wasn’t sure the chocolate filling would set firm enough to hold the sandwich shape. My daughter, who doesn’t eat keto and has opinions about dessert, bit into one and said the inside was better than the outside. Okay, noted. The coconut oil gives it this firm snap I wasn’t expecting, and honestly I’m just making these again because the cookie is good.

Skipping eggs in a cutout dough didn’t make sense to me, figured I’d end up with something closer to crumble topping than a cookie. Rolled out, held the shape, chocolate filling went smooth. Four stars because I slightly overdid the bake time, but that’s on me not the recipe.

Pure almond flour cutouts spread on me no matter how long I chill them. The coconut flour here absorbs differently, and the shapes actually hold their edges through the bake. Single-flour doughs never manage that for me. Way cleaner.

Fourth time making these this year. Dough rolls out at 1/4 inch clean, holds shape through baking, no cracking or spreading. I’ve chilled it anywhere from 20 minutes to overnight and it behaves the same either way. Rare for a grain-free dough.

Not much of a baker, especially with keto stuff. Almost talked myself out of these because rolling and cutting felt like a disaster waiting to happen. But the dough came together fast and rolled out between the parchment sheets without cracking. I used pumpkin cutters just because I had them (works for a spring party too, honestly), and they came off the pan clean. That small amount of coconut oil in the chocolate filling makes it set really glossy. Didn’t see that coming from such a small thing. Made a second batch the same afternoon because the first was mostly gone before I finished cleaning up. Still surprised cookies with no egg hold together this well.

If you freeze the dough for 10 minutes instead of just refrigerating it, the pumpkin shapes cut way cleaner. I kept losing the face details peeling them off the parchment, and that one change fixed it. Also swapped the coconut oil in the chocolate filling for a small knob of Kerrygold. Sets up firmer, no sliding when you stack them.

Made these three times now, and the dough is the part I keep coming back for. No eggs, no xanthan gum, and it still rolls out clean and holds the cutter shapes without cracking. I use Lily’s chips for the filling and the coconut oil keeps it smooth enough to spread. Fourth batch is already planned.

Added a teaspoon of orange zest because I had half an orange sitting there and figured why not (home cook brain). Chocolate filling plus citrus is just a different cookie. Better. I keep using the pumpkin cutters because that’s all I own, but these are year-round now. Also the dough rolled out so cleanly between the parchment sheets I was genuinely shocked. I was bracing for a crumbly mess.

This is my fourth or fifth time making these and I still can’t get over how clean the shapes come out without any egg or xanthan gum. I roll the dough a little thinner than the recipe now, closer to 1/8 inch, and the edges get this almost snap to them after they cool. The Lily’s chips melt down really smooth with the coconut oil for the filling. Not a special occasion cookie for me anymore.

Third batch this spring and I finally cracked the filling. Swapped the coconut oil for a teaspoon of coconut cream and it goes from hard chocolate to something closer to ganache (sets firm but doesn’t shatter when you bite in). SO much better. The dough already had me at no egg, no xanthan gum, and actually holds its shape.