Gluten Free Vampire Eyeball Cookies Recipe
Updated Oct 16, 2025, Published Oct 23, 2011
This post contains affiliate links. Please see our disclosure policy.
A GLUTEN-FREE COOKIE THAT LOOKS BACK AT YOU
If you’re looking for a cookie that’s both creepy and cute, these Vampire Eyeball Cookies will be the star of your Halloween dessert table! Soft, buttery, and perfectly sweet, these gluten-free cookies are topped with cherry “eyeballs” and chocolate “pupils” for a treat that’s as spooky as it is delicious.
Whether you’re hosting a costume party or baking with the kids, this recipe is easy, festive, and guaranteed to get everyone talking. They’re a hit at any Halloween party — and no one will believe they’re gluten-free!
Table of Contents
Why You’ll Love This Recipe
- Perfectly spooky: The bright red “bloodshot” icing and cherry eyes make these cookies Halloween-ready.
- Soft and buttery: The base cookie is tender and melt-in-your-mouth delicious.
- Kid-approved: Kids will love decorating these eerie treats, and adults will love how fun they look on the dessert table.
- Gluten-free & dairy-free adaptable: Use your favorite butter substitute and dairy-free milk to make them completely allergen-friendly.
What You’ll Need
Cookies:
- 1 cup (2 sticks) unsalted butter (or dairy-free substitute), at room temperature
- 1½ cups sugar, divided
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2¾ cups pastry-quality gluten-free flour*
- 2 teaspoons baking powder
- ½ teaspoon kosher or fine sea salt
Frosting:
- 5 tablespoons unsalted butter or dairy-free butter substitute
- 1½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 pinch kosher or fine sea salt
- 1–1½ tablespoons milk or dairy-free milk
- Several drops maraschino cherry juice (about ¼ teaspoon)
Decorations:
- 18 maraschino cherries, cut in half
- 36 chocolate chips
- 2 tubes red cookie decorating gel
Make Your Own Gluten-Free Flour Blend:
Whisk together 2¼ cups super fine (or Asian) white rice flour, ¾ cup sweet rice flour, 1 cup potato starch, ½ cup tapioca starch, and 2 teaspoons xanthan gum. Makes about 4½ cups.
Great Addition to Any Halloween Party
No Halloween dessert spread is complete without a little fright factor! These Vampire Eyeball Cookies make the perfect pairing with Vampire Sangria for an adults-only bash, or they can be served alongside Graveyard Dip and Gluten-Free Bones with Blood and Guts for a complete family-friendly Halloween feast.
Arrange them on a black platter or spiderweb tray, drizzle a little extra red gel for a “bloody” effect, and watch your guests’ eyes light up — pun intended!
Frequently Asked Questions
Can I make the cookies ahead of time?
Yes! Bake the cookies up to two days in advance and store them in an airtight container. Decorate them the day of your party for the freshest look.
Can I freeze Vampire Eyeball Cookies?
Absolutely. Freeze undecorated cookies for up to one month. Thaw, frost, and decorate when ready to serve.
Can I make these cookies dairy-free?
Yes! Substitute dairy-free butter and milk alternatives. The texture stays soft, and the flavor is just as delicious.
Do I have to use maraschino cherries?
You can use halved red grapes or raspberries for a naturally sweet alternative—but the cherry juice gives the frosting that spooky pink tint!
A Halloween Cookie Everyone Will Remember
These Vampire Eyeball Cookies are equal parts spooky, silly, and sweet—just what every Halloween celebration needs. Easy to make, fun to decorate, and undeniably festive, they’re sure to be devoured long before the witching hour.
So go ahead, give your dessert table some bite this Halloween!
Gluten Free Vampire Eyeball Cookies Recipe
Ingredients
Vampire Eyeball Cookies
- 1 cup (2 sticks) unsalted butter (or dairy free butter substitute), at room temperature
- 1 ½ cups sugar – use divided
- 2 large eggs, , at room temperature
- 1 teaspoon pure vanilla extract
- 2 ¾ cups pastry quality gluten free flour*
- 2 teaspoons baking powder
- ½ teaspoon kosher or fine sea salt
Frosting
- 5 tablespoons unsalted butter or dairy free butter substitute
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 pinch kosher or fine sea salt
- 1– 1 ½ tablespoons milk or dairy free milk
- Several drops maraschino cherry juice, (about ¼ teaspoon)
Decorations
- 18 maraschino cherries – cut in half
- 36 chocolate chips
- 2 tubes red cookie decorating gel
- *You can make your own gluten free flour blend by whisking together 2 ¼ cups super fine or Asian white rice flour with ¾ cup sweet rice flour, , 1 cup potato starch, ½ cup tapioca starch and 2 teaspoons xanthan gum – will make about 4 ½ cups of flour.
Instructions
- First, make the cookies. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Place ¼ cup of the sugar in a small bowl and reserve.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 1¼ cups sugar on medium speed until very light and fluffy, about 5 minutes. Turn the mixer to low and add the eggs, one at a time, mixing in well and scraping down the sides of the bowl after each addition. Add the vanilla and mix well.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, gradually add the flour mixture to the butter mixture and mix until combined. Scrape the sides and bottom of the mixing bowl well to ensure all the ingredients are fully combined.
- Form tablespoons of dough into balls and roll in the reserved sugar. Place on the prepared baking sheets, about 3 inches apart, as the cookies spread quite a bit during baking. Bake for 12-15 minutes or until they are just beginning to brown around the edges. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling completely.
- While the cookies are baking, prepare the frosting. Beat the butter with the powdered sugar, vanilla, salt, and 1 tablespoon of milk. Add a few more drops of milk, if needed. The mixture should be smooth and thick but spreadable. Add a few drops of maraschino cherry juice and blend – you want the mixture to be just barely pink. Frost the cookies with about 1 teaspoon of frosting in a circle (to resemble the whites of an eye).
- Top each cookie with half a maraschino cherry and stick a chocolate chip in the hole of the cherry. Use the decorating gel to make “veins.” Allow the gel to harden for 30 minutes.
- Store the cookies in a covered container. Can be made 2-3 days ahead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Carol – these are delightfully gruesome! What kid wouldn’t want one?
Thanks Nancy!
I don’t have any kids and I love these!
Thank you!
Why is it that the grosser something looks, the more kids love it! These are great, thanks!
I know, right? And I raised boys – for them it could not be gross enough :)
It’s also good for the other kids to know how yummy this food really is instead of thinking it’s weird or making fun of it. These cookies will have them wishing they could eat ‘allergy’ food all the time!
I could not agree with you more!
Thanks – these cookies will go good with my spooky cupcakes for the halloween luncheon at work on monday. Great idea and I have everything in the house except the red gel. Thanks again Carol for the yummy idea!!
Thanks Lynne – here’s wishing you a spooky luncheon! BTW – I wish I had take a photo but these look so creepy when piled up on a pedastal plate – all those eyes looking every which way :)
Okay, these are so cool. Really gross looking…but totally awesome. You are too fun! I just wish you could come here and make them with me. That would make it way more fun! ;) xoxox
Yes, that would really be fun! xo
Thanks Carol! These Halloween Cookies are so good. I just mixed up a batch for my son to take to school tomorrow. I know the kids will love them as much as we do…thanks again for sharing your recipes for everyone to enjoy! :)
Thanks Cindy – glad you and kids enjoyed them!
Great post!