Halloween Oatmeal Chocolate Chip Cookies
Cookies are even more amazing when shaped into fun holiday treats! Get ready for a party and decorate these coconut oil oatmeal chocolate chip cookies with spider web icing! To make it even easier, bake them in a muffin pan or cake pan!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
- 1 cup brown rice flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil melted
- 2/3 cup coconut sugar
- 1/2 cup tapioca flour
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 1/2 cups old fashioned oats
- 1 cup unsweetened coconut flakes
- 1 12- ounce bag chocolate chip morsels
- Mix 1 cup of confectioner sugar with 1 Tablespoon plus 1/4-1/2 teaspoon of coconut milk until thick but easy to drizzle from a bag.
- m&m's or chocolate coated candies optional
Preheat oven to 350 degrees F. Spray a silicone muffin pan with cooking spray. Or spray a 6 inch cake pan.
In a large mixing bowl using an electric mixer add sugar, egg, yolk, vanilla and beat until combined. On low gradually add the flour, tapioca flour, oats, coconut flakes and coconut oil. Fold in chocolate chips.
Cover and refrigerate for 1 hour.
Scoop 1/4 cup of dough into muffin cups. Bake 12 minutes until set and slightly brown. If using a cake pan, scoop half the batter into two baking pans. Bake each pan for 30 minutes or until pan is set and cookie slightly brown.
Let cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely. When cooled make the icing: combining confectioner sugar and coconut milk in an electric mixer. Add icing to a Zip-lock bag and slit the ends 1/8 inch. Drizzle icing on muffins or large cookie cake in circles starting with one center and going around, then add outward star strips to look like a spider web. Decorate with candy coated chocolates (Trader Joe's or m&m's).
*Serving based off 12 muffins, or 2 6-inch cake pans.