Celebrate Halloween this year with homemade treats, like these Monster Cookie Brownies! A gluten free brownie is topped with a sprinkling of flourless oatmeal cookie, mini chocolate chips, and colorful chocolate candies. Cut these in large squares and use them for your favorite trick-or-treaters!
If you love making Halloween treats at home, also try these Monster Cookies, Monster Cookie Caramel Corn, and Monster Cookie Bars!
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
Contents
A Classic Halloween Treat with a Twist!
Every year, I make a new Monster Cookie treat to share! My son loves anything with candy coated chocolates. Kids and adults alike are drawn to the whimsy feel of these treats!
This year, I took the best Monster Cookie dough, and layered it on top of a fudgy SunButter brownie. These brownies are chewy and rich — an ideal brownie if you ask me!
These brownies are low in sugar, gluten free, and nut free, so perfect for sharing with everyone!
The cookie dough bakes up with a little crunchy on the top. Cut these in large squares and they make the ideal option for your favorite “trick-or-treaters.”
SunButter is one of my favorite go-to baking ingredients! It’s perfect for adding healthy fats and protein to gluten free cookies, brownies, and more. I always have several jars of the No Sugar Added variety on hand.
Plus, it’s nut free, so your recipes include everyone!
Hop on over to SunButter’s website to see where you can buy it near you.
What You’ll Need
SunButter Brownies
- SunButter No Sugar Added
- Maple Syrup
- Coconut Oil, or avocado oil
- Eggs
- Vanilla
- Arrowroot (or oat flour)
- Cacao Powder (or natural cocoa powder)
- Coconut Sugar
- Sea Salt
- Baking Powder
Monster Cookie Topping
- SunButter No Sugar Added
- Coconut Oil, or avocado oil
- Maple Syrup
- Oats
- Mini Dark Chocolate Chips
- Dye-free Candy Coated Chocolate Pieces (Trader Joe’s and Unreal make these)
How to Make Monster Cookie Brownies
Step 1: In a small bowl, mix together the SunButter, maple syrup, and coconut oil (or avocado oil) for the cookie topping.
Step 2: Into the bowl, also add the oatmeal and mini chocolate chips. Stir to combine, then set cookie topping aside.
Step 3: Into a medium sized mixing bowl, mix together the cacao powder, coconut sugar, arrowroot, sea salt, and baking powder. Stir to combine.
Step 4: Into another medium sized bowl, mix together the eggs, SunButter, coconut oil (or avocado oil) maple syrup, and vanilla. Stir well.
Step 5: Add the dry brownie ingredients into the bowl with the wet ingredients, and stir into a thick and sticky brownie batter.
Step 6: Line an 8×8 baking pan with parchment, and add the brownie batter. It will be sticky, so it helps to use wet hands to spread the batter out in an even layer.
Step 7: Top the brownie batter with the cookie dough. Sprinkle the cookie dough with chocolate candy pieces.
Step 8: Bake the Monster Cookie Brownies for 18 minutes. Allow to fully cool (best if refrigerated at least 2 hours) prior to slicing.
Tips, Substitutions, and How to Store Gluten Free Brownies
Slicing Brownies
Allow brownies to fully cool prior to slicing. For the best cuts, refrigerate for at least 2 hours before slicing.
How to Store Brownies
Store brownies in an air tight container in the fridge for up to a week, or frozen for up to 3 weeks. I prefer to keep the monster cookies brownies in the freezer. It makes them even more chewy and delicious!
No Candy Coated Chocolates?
If you’d prefer to not use candy on the brownies, use dried fruit, like chopped dried apricots and dried cherries, and pumpkin seeds, instead. They will still have a colorful, festive look!
Other Healthier Halloween Treats:
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Monster Cookie Brownies
Ingredients
Monster Cookie Topping
- 2 tablespoons SunButter No Sugar Added or Organic
- 1 tablespoon avocado oil or coconut oil, melted
- 1 tablespoon maple syrup
- 1/2 cup oats gluten free, if necessary
- 2 tablespoons dark chocolate chips (minis)
- 1/4 cup candy coated chocolates Trader Joe's and Unreal are dye-free options
Brownies
- 6 tablespoons raw cacao powder or natural cocoa powder
- 1/4 cup arrowroot powder
- 1/4 cup coconut sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/2 cup SunButter No Sugar Added
- 1/4 cup maple syrup
- 2 tablespoons avocado oil or coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla
Instructions
Monster Cookie Topping
- In a small bowl, mix together the SunButter, maple syrup, and coconut oil (or avocado oil) for the cookie topping.
- Into the bowl, also add the oatmeal and mini chocolate chips. Stir to combine, then set cookie topping aside.
Brownies
- Preheat oven to 350º F. Line an 8×8 pan with parchment, and set aside.
- Into a medium sized mixing bowl, mix together the cacao powder, coconut sugar, arrowroot, sea salt, and baking powder. Stir to combine.
- Into another medium sized bowl, mix together the eggs, SunButter, coconut oil (or avocado oil) maple syrup, and vanilla. Stir well.
- Add the dry brownie ingredients into the bowl with the wet ingredients, and stir into a thick and sticky brownie batter.
- Add the brownie batter to the prepared pan. It will be sticky, so it helps to use wet hands to spread the batter out in an even layer.
- Top the brownie batter with the cookie dough. Sprinkle the cookie dough with chocolate candy pieces.
- Bake the Monster Cookie Brownies for 16-18 minutes. Allow to fully cool (best if refrigerated at least 2 hours) prior to slicing.
These were so fun! I loved the texture of them, and of course, they tasted delish!
My boys loved these brownies. Thanks for the recipe. I have pinned it.
My husband recently went gluten-free and I have been struggling to find some sweet treats for him. This is perfect!
Whipped up a batch of these for an afternoon treat, and they do not disappoint! So fun and delicious; exactly what I needed to cure my sweet tooth, indeed!