Allergen-Free Halloween Cookie Chocolates
Published Oct 08, 2025
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Halloween is one of the sweetest times of the year, but for families managing food allergies, finding safe treats can be a real challenge. That’s why these Allergen-Free Halloween Cookie Chocolates are such a game-changer! Made with just three simple ingredients—Homefree Mini Cookies, allergy-friendly chocolate, and coconut oil—these festive molded chocolates are not only delicious but also gluten-free and top 14 allergen-free.
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Even better, they’re made in Halloween-themed silicone molds, so each bite is spooky, fun, and perfectly shareable.
Why You’ll Love This Easy Halloween Recipe
There are so many reasons this recipe will become a new October tradition:
- Allergy-friendly: Completely free from gluten, dairy, nuts, soy, and the rest of the top 14 allergens.
- Simple ingredients: You only need cookies, chocolate, and coconut oil.
- Kid-approved: A fun project for kids to help make (and eat!).
- Festive and customizable: Use pumpkin, ghost, or bat-shaped silicone molds for the perfect Halloween touch.
- Versatile flavors: Choose Chocolate Mint for a spooky flavor twist or Vanilla for a classic base.
These treats are proof that allergy-safe desserts don’t have to be complicated to be delicious.
What You’ll Need
To whip up a batch of these gluten-free Halloween chocolates, here’s all you’ll need:
- Homefree Chocolate Mint or Vanilla Mini Cookies – crushed into fine crumbs
- Allergy-friendly chocolate chips – dairy-free, nut-free, and soy-free
- Coconut oil – helps the chocolate set smooth and glossy
- Silicone Halloween molds – pumpkins, ghosts, bats, cats—get creative!
Optional toppings like sprinkles, flaky sea salt, or toasted pumpkin seeds can make these even more festive.
Tips & Tricks for Perfect Halloween Chocolates
- Chill, don’t rush: Let the molds set fully in the fridge or freezer before unmolding to keep their shapes crisp.
- Compact the mixture: Press the cookie-chocolate mix firmly into the molds so they hold together well.
- Double-layer magic: Add a thin layer of plain melted chocolate before filling with the cookie mixture for a fun “truffle-like” surprise.
- Make ahead: These chocolates keep well in the fridge for up to a week or in the freezer for a month—perfect for prepping before a party.
Frequently Asked Questions
Can I make these without coconut oil?
Yes, but the coconut oil helps the chocolates release easily from the molds and gives them a smooth finish.
Which flavor of cookies is best?
Both! Use Chocolate Mint Homefree Mini Cookies for a refreshing Halloween twist or Vanilla for a more traditional chocolate candy flavor.
Do they need to stay refrigerated?
Yes, since they contain coconut oil, they’re best stored in the fridge to stay firm.
Are these safe for school parties?
Absolutely! Because they’re free from the top 14 allergens, they make a safe option for class parties, trick-or-treat events, or allergy-aware celebrations.
These Allergen-Free Halloween Cookie Chocolates are a fun, safe, and festive way to celebrate spooky season without worry. With just a few ingredients, you can make homemade chocolates that are as cute as they are delicious. And the kiddos will love helping you make them. Whether you’re whipping them up for a party or enjoying them with your family, they’re sure to become a Halloween favorite.
Allergen-Free Halloween Cookie Chocolates
Ingredients
- 1 cup Homefree Chocolate Mint OR Vanilla Mini Cookies, finely crushed
- 1 cup dairy-free chocolate chips or 1 cup colored chocolate melts, (omit coconut oil if using)
- 2 teaspoons coconut oil
- Allergy-friendly sprinkles
- Flaky sea salt
- Crushed pumpkin seeds
Instructions
- Place clean, dry Halloween-themed silicone molds (pumpkins, bats, ghosts, etc.) on a tray for easy transfer to the fridge or freezer.
- Place the Homefree Mini Cookies in a food processor and pulse until fine crumbs form. Alternatively, seal in a bag and crush with a rolling pin.
- In a microwave-safe bowl or double boiler, melt the chocolate chips and coconut oil together until smooth, stirring often. If using chocolate melts. Omit the coconut oil.
- Stir the cookie crumbs into the melted chocolate until fully coated. The mixture should be thick but spoonable.
- Spoon the mixture into each silicone mold cavity, pressing gently to compact. Smooth the tops with the back of a spoon or off-set spatula.
- Place the molds in the refrigerator for 1 hour (or freezer for 30 minutes) until the chocolates are firm and set.
- Pop the chocolates out of the silicone molds. If desired, drizzle with extra melted chocolate, sprinkle with sea salt, or add allergen-free Halloween sprinkles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
