These gluten free Halloween cookie fries are the perfect healthier holiday treat — crisp on the outside, soft on the inside, and dipped in rich dairy‑free chocolate.

Made with wholesome ingredients, naturally sweetened, and completely refined sugar‑free, these festive cookie sticks are topped with dye‑free candies and homemade candy eyes for the ultimate spooky snack.

Whether you need a gluten‑free Halloween dessert, a dairy‑free party treat, or a fun recipe to make with kids, these chocolate‑dipped cookie fries deliver big flavor without the junk.

Looking for an easier no bake Halloween treat? Check out my Halloween Sugar Cookie Bars next!

These Healthy Halloween Cookie Fries are gluten free, dairy free, refined sugar free, artificial dye free, and have a boost of protein!

Honestly, you would never know! They’re soft on the inside, with the just the right amount of crunch for a cookie fry.

I highly recommend dipping in milk for the ultimate grown up cookies and milk treat.

Why You’ll Love These Gluten Free Halloween Cookie Fries

• Allergen‑friendly — gluten‑free, dairy‑free, and refined sugar‑free so everyone can enjoy.
• Fun for Halloween — the fry shape + candy eyes make them perfect for spooky season content.
• Kid‑approved — soft‑chewy inside, crisp edges, and chocolate‑dipped bottoms.
• Easy to decorate — add dye‑free gems, sprinkles, or themed colors.
• Great for content — visually striking, perfect for Reels, Pinterest, and blog traffic.

Key Ingredients

Oat Flour
Bone Broth Protein – ups the protein without drying out the cookies
Arrowroot Flour
Baking powder
Sea salt
Coconut Oil
maple syrup
applesauce
vanilla extract
chocolate chips
dye free chocolate gems

How to Make Halloween Cookie Fries

Combine your dry ingredients in a bowl
Add in wet ingredients and combine
Fold in chocolate chips
Refrigerate your dough for 30-40 minutes
Roll between 2 pieces of parchment paper to achieve a rectangle piece of cookie dough
Use a pizza cutter to cut into thin rectangles
Separate the cookies, and top with dye free chocolate gems
Bake at 325 for 15-17minutes
Let cool for 5 minutes, then move to a wire cooling rack to cool completely
Melt your dark chocolate in 30 second intervals until smooth
Dip the bottom of cookies into chocolate then place onto parchment paper
Optionally, drizzle with more chocolate and place candy eyes
Place in the fridge until chocolate is firm, and enjoy
Store at room temp for up to 3 days, or the fridge for up to a week

Flavor Variations

• Pumpkin Spice Cookie Fries — add 1 tsp pumpkin spice + orange dye‑free gems.
• Double Chocolate Halloween Fries — add cocoa powder + chocolate chips.
• Monster Mash Cookie Fries — swirl green and purple natural food coloring into the dough.
• Candy Corn Cookie Fries — use yellow, orange, and white dye‑free candies.
• Maple Cinnamon Cookie Fries — add cinnamon + maple drizzle on top.

FAQ

• Can I make these ahead of time?
Yes — they stay firm for 3–4 days in an airtight container. The chocolate base keeps them crisp.
• Do they freeze well?
Absolutely. Freeze undecorated fries, then dip and decorate after thawing.
• Can I use regular chocolate?
Yes — any chocolate works. For dairy‑free, use dark or coconut‑milk chocolate.
• Can I make them nut‑free?
Yes — just ensure your chocolate and candies are nut‑free. The cookie base is naturally nut‑free.
• Why are my fries too soft?
Chill the dough longer, add 1–2 tbsp extra oat flour, and bake a few minutes more.

Gluten‑Free Halloween Cookie Fries (Dairy‑Free + Refined Sugar‑Free)

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Servings:

Ingredients

1 cup + 2 tbsp oat flour
1/3 cup vanilla bone broth protein powder
1 tbsp arrowroot flour
1/2 tsp baking powder
1/4 tsp sea salt
3 tbsp coconut oil melted
3 tbsp pure maple syrup
3 tbsp unsweetened applesauce
1 tsp vanilla extract
1/4 cup mini chocolate chips
2 tbsp dye free chocolate gems
1/4 cup dark chocolate for dipping and drizzling

Instructions

Combine your dry ingredients in a bowl
Add in wet ingredients and combine
Fold in chocolate chips
Refrigerate your dough for 30-40 minutes
Roll between 2 pieces of parchment paper to achieve a rectangle piece of cookie dough
Use a pizza cutter to cut into thin rectangles
Separate the cookies, and top with dye free chocolate gems
Bake at 325 for 15-17minutes
Let cool for 5 minutes, then move to a wire cooling rack to cool completely
Melt your dark chocolate in 30 second intervals until smooth
Dip the bottom of cookies into chocolate then place onto parchment paper
Optionally, drizzle with more chocolate and place candy eyes
Place in the fridge until chocolate is firm, and enjoy
Store at room temp for up to 3 days, or the fridge for up to a week