Easy Allergy Friendly Halloween Treats
A collection of five easy allergy friendly Halloween treats that are quick, simple, and safe for common allergies, perfect for inclusive celebrations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 20 treats 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 1/2 cups (135 g) gluten-free rolled oats
- 1 cup (120 g) gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup (125 ml) sunflower seed butter (or pumpkin seed butter)
- 1/3 cup (80 ml) maple syrup or agave nectar
- 1/4 cup (60 ml) unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 ml) non-dairy milk (almond, oat, or rice)
- 1/3 cup (50 g) mini allergy-friendly chocolate chips (dairy-free and soy-free)
- 1/4 cup (30 g) dried cranberries or raisins (unsweetened)
- Optional: chia seeds
- Optional: natural food coloring from beet juice or spirulina powder
- Optional: shredded coconut (unsweetened)
- Optional: rice cereal (gluten-free)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine rolled oats, gluten-free flour blend, baking soda, ground cinnamon, and salt. Stir until evenly blended.
- In a separate bowl, whisk together sunflower seed butter, maple syrup, unsweetened applesauce, pure vanilla extract, and non-dairy milk.
- Pour the wet ingredients into the dry mixture. Stir with a wooden spoon or silicone spatula until a sticky dough forms. Add additional non-dairy milk by tablespoon if dough is too crumbly.
- Fold in mini allergy-friendly chocolate chips and dried cranberries.
- Using cookie cutters, press dough onto the parchment-lined baking sheet in fun Halloween shapes about 1/4 inch thick. If no cutters, scoop spoonfuls and flatten gently with fingers.
- Bake for 12-15 minutes until edges are lightly golden and centers are set but soft. Watch closely to avoid over-baking.
- Remove from oven and transfer treats to a cooling rack. Let cool completely before serving.
- Optional: Drizzle with natural beet juice glaze or dust with edible glitter once cooled for a festive touch.
Notes
[‘Use parchment paper to prevent sticking, especially with sticky seed-based doughs.’, ‘Add mix-ins like dried fruit or allergy-safe chocolate chips at the end to avoid melting.’, ‘Reduce oven temperature by 10°F if needed to prevent over-browning.’, ‘Chill dough for 20-30 minutes before shaping to reduce spreading and improve shape retention.’, ‘Silicone spatulas are recommended for mixing sticky dough.’, ‘Natural food coloring from beet powder or spirulina can be added for festive colors without allergens.’]
Nutrition
- Serving Size: One treat
- Calories: 110
- Sugar: 5
- Sodium: 100
- Fat: 5
- Saturated Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
Keywords: allergy friendly, Halloween treats, nut-free, dairy-free, gluten-free, easy Halloween recipes, kid-friendly, allergy safe, festive treats